Lemon Raspberry Cheesecake (Printable Version)
Creamy cheesecake infused with lemon zest, swirled with raspberry sauce on a graham cracker crust.
# What You'll Need:
→ Raspberry Sauce
01 -
12 ounces frozen raspberries
02 -
1 teaspoon fresh lemon juice
03 -
0.25 cup granulated sugar
04 -
1.5 tablespoons cornstarch
05 -
1.5 tablespoons cold water
→ Graham Cracker Crust
06 -
2.5 cups graham cracker crumbs
07 -
0.25 cup granulated sugar
08 -
0.75 cup salted butter, melted and cooled
→ Cheesecake Batter
09 -
32 ounces cream cheese, room temperature
10 -
1.25 cups granulated sugar
11 -
4 large eggs, room temperature
12 -
0.5 cup sour cream
13 -
3 tablespoons heavy cream
14 -
2 tablespoons fresh lemon juice
15 -
2 teaspoons vanilla extract
16 -
1 teaspoon lemon zest
→ Optional Garnish
17 -
Creamy whipped topping
18 -
Fresh raspberries
19 -
Fresh lemon zest
# Step-by-Step Guide:
01 -
Combine frozen raspberries, fresh lemon juice, and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 to 6 minutes, stirring frequently.
02 -
Whisk cornstarch and cold water in a small bowl to create a slurry. Stir slurry into the simmering raspberry mixture and cook for an additional 2 to 3 minutes, stirring often until thickened. Remove from heat.
03 -
Pour the raspberry sauce through a fine mesh strainer into a bowl, using the back of a spoon to push the puree through while discarding seeds. Set aside to cool completely.
04 -
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
05 -
Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until combined. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes and cool.
06 -
Reduce oven temperature to 325°F. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water infiltration. Set aside.
07 -
In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed for 1-2 minutes until smooth and lump-free. Scrape down sides of the bowl.
08 -
Add granulated sugar and beat until combined. Reduce speed to medium-low, add eggs one at a time, beating gently after each addition to avoid aeration. Scrape bowl as necessary.
09 -
Mix in sour cream, heavy cream, fresh lemon juice, vanilla extract, and lemon zest just until combined. Scrape bowl walls and stir to ensure an even, smooth batter.
10 -
Pour batter evenly into the graham cracker crust, smoothing the surface. Tap pan gently against the counter to release air bubbles.
11 -
Fill a disposable piping or zip-top bag with about half to three-quarters of cooled raspberry sauce. Dot tablespoon-sized amounts over batter and swirl with a knife or skewer to create marbled patterns.
12 -
Place the foil-wrapped springform pan into a large roasting pan. Pour 4 to 5 cups of very hot water into the roasting pan until it reaches approximately 1 inch up the side of the springform pan.
13 -
Bake for 100 to 105 minutes. The center should jiggle slightly when the pan is gently moved. Turn off oven, crack door open 1 inch, and let cheesecake rest in oven for 1 hour.
14 -
Remove cheesecake from oven and water bath. Unwrap foil and run a thin knife around the edge. Refrigerate for a minimum of 8 hours or overnight for optimal set.
15 -
Remove side ring from pan carefully. Transfer cheesecake to a serving plate and garnish with whipped topping, fresh raspberries, and lemon zest. Slice and enjoy.
# Additional Notes:
01 -
Using a water bath prevents cracks and promotes an even bake.
02 -
Allowing the cheesecake to chill overnight ensures a smooth, firm texture.