Raspberry Lemon Cheesecake
Dive into this delightful Raspberry Lemon Cheesecake, featuring a creamy lemon filling swirled with a homemade raspberry sauce, all nestled in a buttery graham cracker crust. This dessert is perfect for any occasion, delivering a harmonious blend of tangy and sweet flavors!
Ingredients
For the Raspberry Sauce:
8 oz raspberries about 2 cups
cup sugar
cup lemon juice
1 tablespoon lemon zest
For the Graham Cracker Crust:
2 cups graham cracker crumbs from about 15 whole crackers
1 tablespoon sugar
7 tablespoons unsalted butter, melted 杻
For the Lemon Cheesecake:
cup sugar
1 tablespoon lemon zest
16 oz cream cheese, at room temperature 燎
2 eggs, at room temperature 讀
cup sour cream, at room temperature
cup heavy whipping cream, at room temperature 拏
2 teaspoons lemon extract paste
For the Whipped Cream:
1 cup heavy whipping cream 拏
3 tablespoons powdered sugar
1 teaspoon vanilla bean paste
Garnish if desired:
Lemon slices
Raspberries
Instructions
1 Make the Raspberry Sauce:
Combine raspberries, sugar, lemon juice, and lemon zest in a medium saucepan.
Cook over medium-low heat, stirring occasionally, for 15-20 minutes until the raspberries break down and the sauce thickens slightly.
Allow to cool slightly.
2 Prepare the Graham Cracker Crust:
Preheat your oven to 350F 175C. Grease a 9″” springform pan.
In a food processor, combine graham cracker crumbs and sugar, and process until finely ground.
Add melted butter and pulse to combine.
Press the mixture into the bottom and partially up the sides of the prepared pan. Set aside.
3 Make the Lemon Cheesecake Filling:
In a stand mixer, combine sugar and lemon zest. Mix on low for a few minutes to release the lemon flavor.
Add cream cheese and mix on low speed initially, then increase to medium until smooth. Scrape down the sides as needed.
Add eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl.
Add sour cream, heavy cream, and lemon extract paste. Mix until fully combined.
4 Assemble the Cheesecake:
Pour half of the filling into the crust, topping with dollops of half the raspberry sauce.
Pour in the remaining filling, and dollop with the remaining raspberry sauce.
Use a thin knife to swirl the raspberry sauce throughout the cheesecake. Be careful not to disturb the crust.
5 Bake the Cheesecake:
Wrap the bottom and sides of the springform pan with heavy-duty foil to prevent water from seeping in.
Place the cheesecake in a water bath and bake until just set but still wobbly in the center, about 1 hour.
Turn off the oven, crack the door, and leave the cheesecake to cool for 1 hour.
6 Chill the Cheesecake:
Remove the pan from the oven and run a thin knife around the edge to release it.
Allow to cool to room temperature, then refrigerate for at least 4 hours preferably overnight.
7 Make the Whipped Cream:
In a stand mixer, combine cold heavy cream and powdered sugar. Start on low and increase to high speed, whipping until thick and forming peaks.
Add vanilla bean paste and mix until combined.
8 Serve the Cheesecake:
Pipe or dollop whipped cream onto the chilled cheesecake. Garnish with lemon slices and raspberries, if desired.
Storage:
The cheesecake can be covered and stored in the refrigerator for about 5 days.
For long-term storage, wrap the plain cheesecake without whipped cream well and freeze for up to 3 months. Thaw in the refrigerator 8-12 hours before serving.
Enjoy the wonderful combination of tart lemon and sweet raspberries in every slice!
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