Lemon Raspberry Cheesecake Recipe

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 large eggs
• 1 teaspoon vanilla extract

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Preparation

Prepare the Crust:

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Mix and Press Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well-coated and resembling wet sand. Press the mixture firmly into the bottom of the springform pan, using the bottom of a measuring cup to compact it.
3. Bake Crust: Bake the crust for 10 minutes, then remove and allow it to cool while preparing the filling.

Prepare the Cheesecake Filling:

1. Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
2. Add Sugar and Sour Cream: Gradually add granulated sugar, beating until well combined. Mix in sour cream, fresh lemon juice, and lemon zest.
3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract, being careful not to overmix.
4. Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust, spreading evenly with a spatula.

Prepare the Raspberry Swirl:

1. Make Raspberry Puree: In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until raspberries break down and mixture thickens slightly, about 5-7 minutes.
2. Strain Puree: Use a fine mesh strainer to remove seeds, pressing with a spoon to extract liquid. Allow raspberry puree to cool slightly.
3. Create Swirl: Drop small spoonfuls of raspberry puree onto the cheesecake batter. Use a toothpick or skewer to swirl the puree into the batter, creating a marbled effect.

Bake the Cheesecake:

1. Prepare Water Bath: Wrap the bottom and sides of the springform pan in a double layer of heavy-duty aluminum foil. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Bake: Bake the cheesecake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
3. Chill: Remove cheesecake from the water bath, discard foil, and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Prepare the Lemon Glaze:

1. Mix Ingredients: In a small bowl, whisk together powdered sugar and enough lemon juice to achieve a pourable consistency.
2. Apply Glaze: Once fully chilled, remove cheesecake from the springform pan and transfer to a serving plate. Drizzle lemon glaze over the top, allowing it to drip down the sides.

Garnish and Serve:

1. Add Finishing Touches: Garnish with fresh raspberries and lemon zest curls if desired.
2. Serve: Slice with a sharp knife, wiping the blade clean between cuts. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Conclusion

The Lemon Raspberry Cheesecake is a stunning dessert that combines the creamy richness of cheesecake with the refreshing flavors of lemon and raspberry. Each bite offers a perfect blend of textures and tastes, making it an unforgettable treat for any occasion. Follow this detailed recipe to create a masterpiece that looks as impressive as it tastes. Enjoy the delightful dance of flavors in every spoonful of this exquisite cheesecake.