Description
This Raspberry Lemon Cheesecake is a decadent dessert featuring a creamy, full-fat cream cheese filling infused with fresh lemon zest and juice. A buttery graham cracker crust provides the perfect base, while a vibrant raspberry puree swirled on top adds a burst of fruity flavor and visual appeal. Baked in a water bath to ensure a smooth, silky texture, this cheesecake is chilled overnight for the best slice-worthy consistency, making it an elegant treat for any occasion.
Ingredients
Scale
Crust
- 2 tablespoons (28 grams) salted butter
- 4 sheets graham crackers (for 1/2 cup crumbs)
Raspberry Puree
- 6 ounces (166 grams) raspberries
- 2 tablespoons (25 grams) sugar
Cheesecake Filling
- 2 pounds (907 grams) full-fat, block-style cream cheese (I recommend Philadelphia)
- 1 1/3 cups (266 grams) sugar
- 4 eggs
- 1/4 cup (59 ml) heavy cream
- 1/4 cup (60 grams) sour cream
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons vanilla extract
Instructions
- Prepare Ingredients and Oven: Have all ingredients at room temperature to ensure smooth mixing. Preheat the oven to 325°F (163°C) and position a rack in the center.
- Grease the Pan: Generously spread the salted butter on the bottom and sides of a 9-inch springform pan to prevent sticking.
- Make the Crust: Crush the graham crackers into fine crumbs using a rolling pin in a sealed bag or a food processor. Pour crumbs into the greased pan, evenly pressing and tapping them along the bottom and sides to form a thin crust. Discard any excess crumbs.
- Prepare Raspberry Puree: Combine raspberries and sugar in a blender and blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, resulting in a smooth puree.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese for 30 to 60 seconds until smooth and creamy. Scrape down the bowl sides to incorporate all the cheese.
- Add Sugar: Gradually add sugar while continuing to beat the mixture until fully combined and creamy, about 1 to 2 minutes.
- Incorporate Eggs: Add eggs one at a time, beating only until just combined after each addition to prevent overmixing. Scrape the bowl sides as needed.
- Mix Remaining Ingredients: Add heavy cream, sour cream, lemon zest, lemon juice, and vanilla extract. Beat briefly just until combined for a smooth filling.
- Assemble Cheesecake: Pour the creamy filling into the crust-lined springform pan, smoothing the top evenly.
- Add Raspberry Swirl: Spoon the raspberry puree over the filling. Use a knife to gently swirl the puree into the top layer to create a marbled effect.
- Prepare Water Bath: Wrap the outside of the pan tightly with aluminum foil to prevent water leakage. Place the pan into a roasting pan or large baking dish.
- Bake Cheesecake: Set the roasting pan on the center oven rack. Carefully pour boiling water into the roasting pan, filling it halfway up the sides of the springform pan. Bake for 55 to 60 minutes, until the edges are set but the center still jiggles slightly.
- Cool in Oven: Turn off the oven and prop the door open with a utensil. Let the cheesecake rest in the oven for 1 hour to cool gradually and prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and the water bath. Remove the foil and let the cake cool completely at room temperature inside the pan.
- Chill Overnight: Cover the cheesecake and refrigerate overnight to allow it to set fully and chill through.
- Serve: Carefully remove the outer ring of the springform pan and slice to serve chilled.
Notes
- Bringing ingredients to room temperature is key for a smooth batter and preventing lumps.
- Using a water bath ensures even baking and a creamy, crack-free cheesecake.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
- Leftovers can be stored covered in the refrigerator for up to 5 days.
- You can substitute fresh raspberries with frozen berries (thawed) if needed.
