Lemon Raspberry Cheesecake
Ingredients
Crust:
- 1 ½ cup graham cracker crumbs 150g (about 1 sleeve)
- ¼ cup granulated sugar 50g
- 6 tbsp salted butter, melted 85g
Raspberry Swirl:
- 1 cup fresh or frozen raspberries (thawed) 125g
- 2 tbsp granulated sugar 25g
- 1 tsp lemon juice 5g
Lemon Cheesecake Filling:
- 24 ounce cream cheese, softened 680g
- 1 cup granulated sugar 200g
- 1 tbsp lemon zest
- 2 tsp lemon emulsion 10g
- 1 tsp vanilla extract 5g
- 3 large eggs room temperature
- ½ cup sour cream, room temperature 120g
Optional Garnish:
- Whipped cream
- Fresh raspberries
- Lemon zest
Instructions
- Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into an 8-inch springform pan (2¾ inches deep). Bake 10 minutes; cool.
- Raspberry Swirl: Cook raspberries, sugar, and lemon juice over medium heat for 5-7 minutes. Strain to remove seeds; cool.
- Filling: Beat cream cheese until smooth. Add sugar, lemon zest, lemon emulsion, and vanilla. Add eggs one at a time, then fold in sour cream.
- Assemble: Pour filling over crust. Drop spoonfuls of raspberry puree on top; swirl with a toothpick.
- Bake: Wrap pan tightly in foil. Place in a roasting pan with hot water halfway up the sides. Bake 65-80 minutes until edges are set and center jiggles (150°F). Cool in oven, door cracked, for 1 hour.
- Chill: Refrigerate 4+ hours. Garnish with whipped cream, raspberries, and zest. Serve!
Notes
- Pan Size: Use a 9-inch pan for a thinner cheesecake; no adjustments needed.
- Storage: Refrigerate 5 days or freeze 2 months.
- Foil Tip: Don’t skip the foil wrap to avoid a mushy crust (trust me!).
Nutrition
Serving: 1slice
Servings: 12 slices
