This Lemon Raspberry Cream Cheesecake is a fruity delight! With a creamy filling and a refreshing lemon touch, it’s perfect for any gathering or just a sweet treat at home.
The bright raspberries add a pop of color and flavor. Honestly, I can’t help but sneak in an extra slice or two—it’s just too good to resist! 😋
Making this cheesecake is a breeze. I love how it combines tart and sweet in every bite and the bright colors make it look fancy without the fuss!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the delicious base of your cheesecake. If you don’t have graham crackers, try using digestive biscuits or crushed vanilla wafers for a slightly different flavor.
Cream cheese: The star of the filling! Make sure it’s softened for easy mixing. If you’re looking for a lighter option, you can use neufchâtel cheese, which has less fat but a similar taste.
Raspberries: Fresh raspberries bring a vibrant color and tartness. If they’re out of season, frozen raspberries work too—just thaw and drain any excess liquid before using.
Lemon juice: Fresh lemon juice brightens the cheesecake. Bottled lemon juice is a fine substitute, but fresh will give a more vibrant flavor. Lemon zest adds even more zest if you have it!
Heavy cream: For both the filling and the topping, this is essential for creaminess. You can replace it with coconut cream for a dairy-free option, or even half-and-half if you’re looking to cut back on calories.
What’s the Best Way to Bake a Cheesecake Without Cracks?
Baking a cheesecake requires a gentle touch to prevent cracks. The key is using a water bath, which helps regulate the temperature. Here’s how to do it:
- Wrap the outside of your springform pan tightly with aluminum foil to prevent water from leaking in.
- Place the pan in a larger roasting pan and fill it halfway up with hot water.
- Don’t open the oven while baking! This can cause temperature changes leading to cracks.
- When done, turn off the oven and let the cheesecake cool inside for an hour to prevent sudden temperature changes.
Following these steps will help you achieve a smooth, crack-free cheesecake every time!
Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Raspberry Layer:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For the Lemon Cream Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries (for decoration)
- Optional: finely crushed graham crackers for garnish
How Much Time Will You Need?
This recipe takes approximately 20 minutes of prep time, plus about 60-70 minutes for baking. After that, allow for at least 4 hours of chilling time (or overnight) to ensure the cheesecake sets properly. So, plan on a total time of approximately 5 hours if including chilling time. But let’s be honest, it’s totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Start off by preheating your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix it all together until the crumbs are evenly coated with butter. You can use a fork or your hands. Once mixed, press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s about 1 to 1.5 inches thick. Bake it for 10 minutes, then take it out and let it cool slightly.
2. Make the Raspberry Layer:
Next, in a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Allow the mixture to cook until the raspberries break down, roughly 5 minutes. If you prefer a thicker raspberry layer, dissolve cornstarch in a tablespoon of cold water and stir it into the mixture. Let it cook for an additional 1-2 minutes until thickened. Once done, set it aside to cool to room temperature.
3. Prepare the Lemon Cream Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth. Gradually add in the sugar, beating until combined. Add the eggs one at a time, being careful to beat gently after each addition. Then, mix in the sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and creamy. Avoid overmixing to keep the texture just right!
4. Assemble the Cheesecake:
Now it’s time to bring everything together! Pour about two-thirds of the cheesecake filling over your cooled crust, spreading it out evenly. Next, spoon the raspberry mixture over this layer, distributing it evenly but being cautious not to stir. Carefully spread the remaining cheesecake filling over the raspberry layer, making sure it covers the raspberries completely.
5. Bake the Cheesecake:
To bake your cheesecake, place the springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the side of the springform pan—this creates a water bath to prevent cracks. Bake for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Once done, turn off the oven but leave the cheesecake inside with the oven door cracked open for about 1 hour to let it cool slightly.
6. Chill the Cheesecake:
After the hour of cooling in the oven, carefully remove the cheesecake from the water bath. Let it cool completely at room temperature, then transfer it to the refrigerator to chill for at least 4 hours—or better yet, overnight—to ensure it’s perfectly set.
7. Prepare the Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream and powdered sugar together until soft peaks form. Use a piping bag or a spoon to dollop the whipped cream around the top edge of the cheesecake. Decorate each dollop with a fresh raspberry, and if you like, sprinkle some finely crushed graham crackers on top for a cute presentation.
8. Serve and Enjoy:
Carefully remove the cheesecake from the springform pan. For clean slices, use a sharp knife dipped in hot water. Serve chilled and watch everyone delight in this delicious creation!
Enjoy your homemade Lemon Raspberry Cream Cheesecake!
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you’re short on time or prefer convenience, a pre-made graham cracker crust works perfectly. Just follow the rest of the steps as outlined since the filling will be the star.
Can I Replace the Cream Cheese with a Lighter Option?
Yes! You can substitute neufchâtel cheese or even Greek yogurt for a lower-fat alternative. Just keep in mind that the texture and flavor might vary slightly from traditional cream cheese.
What Should I Do If the Cheesecake Cracks?
If your cheesecake cracks while baking, don’t worry! It can still taste delicious. To prevent this in the future, make sure to bake it in a water bath and avoid overmixing the filling. Cracks can be covered with whipped cream topping for a beautiful presentation!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep the crust crispy, you might want to wrap it in plastic wrap or store it in a way that minimizes air exposure.
