Lemon Raspberry Cheesecake Recipe
This Lemon Raspberry Cheesecake is creamy, light, and fluffy. It's topped with lemon curd and full of lemon flavor with fresh raspberries in the cheesecake.
Ingredients
Graham Cracker Crust
- 2 cup Graham Crackers, crushed 14 crackers
- 12 tablespoon Butter melted
- ¼ cup Sugar
Lemon Raspberry Cheesecake Filling
- 24 ounces Cream Cheese Softened
- 1 cup Sugar
- ¼ cup Lemon Zest 3-4 lemons
- ¼ cup + 2 tablespoon Lemon Juice 3-4
- 1 cup Sour Cream Room Temperature
- ½ cup Heavy Cream
- 4 large Eggs Room Temperature
- 3 cups Raspberries Fresh, see notes
Lemon Curd (Optional, but recommended)
- ⅓ cup Sugar
- 2 large Eggs
- 2 large Egg Yolks
- ¼ cup Lemon Juice 2 lemons
- 8 tablespoon Butter cold, cubed
- Zest of two lemons
Candied Lemon Slices (optional)
- 2 Large Lemons Rinsed, organic if possible
- 1 cup Sugar
- ½ cup Water
- Sugar for garnish (optional)
Lemon Raspberry Cheesecake Assembly:
- 1 cup Heavy Cream Cold
- ¼ cup Powdered Sugar
- Fresh Raspberries Garnish
- Fresh Mint Garnish
Instructions
Graham Cracker Crust
- Preheat oven to 350F. Prepare the springform pan by lining the bottom with parchment paper.
- Crush the graham crackers into a food processor until fine or if using pre-crushed crackers just add the melted butter and sugar and mix until combined.
- Pour the crust mixture into the pan and press the crumbs up and down the sides and bottom of the pan. Bake the crust for 12 minutes and then let it cool.
Lemon Raspberry Cheesecake Filling
- Reduce the oven to 325F.
- In a large bowl add your sugar and lemon zest and rub with your fingers to get the full lemon flavor.
- With your stand mixer place the cream cheese into the bowl add in the lemon sugar and mix on low scraping down the sides of the bowl until it's nice and creamy.
- Add heavy cream, sour cream, and lemon juice beating well. Crack your eggs and add them one at a time waiting for each to incorporate before adding the next one. Once the last egg has been mixed in count 30 seconds and turn off the kitchen aid.
- Fold in the fresh raspberries with your spatula and then pour the lemon raspberry cheesecake mixture onto the cooled crust.
- Wrap the sides with two sheets of aluminum foil and then place them onto the roasting pan. Add hot water to the roasting pan and bake for 1 hour and 15 minutes or once the cheesecake is ready.
- Turn off the oven and crack open the oven door for 30 minutes. Close the door after 30 minutes and then let the cheesecake cool down to room temperature before placing the cheesecake into the refrigerator to set.
- Allow the lemon raspberry cheesecake to chill for at least 8 hours, but 24 hours is preferred.
Lemon Curd
- In a large mixing bowl combine the sugar, egg yolks, eggs, lemon zest, and lemon juice until well combined.
- Pour the ingredients into a medium-sized saucepan and cook on medium to low heat. Whisk consistently until the mixture begins to thicken and bubble. Add in the butter and mix until combined.
- Place the lemon curd into a bowl on top of an ice bath and place a plastic wrap on top of the lemon curd to prevent skin from forming.
- Allow the lemon curd to come to room temperature and then refrigerate until ready to use.
Candied Lemon Slices
- Wash and thinly cut the lemon into slices. De-seed the lemon and then boil the for 5 minutes
- After 5 minutes move them into an ice bath carefully.
- In a medium saucepan add the sugar and water and allow it to come to a boil. Add in the lemon slices and let it boil for 25 minutes.
- Once done turn off the heat and let the lemon slices cool until ready to work with. Carefully take out the lemon slices and lay them on a wire rack to dry for up to 24 hours. Lemon slices can be used to decorate as is or can be coated in sugar.
Assembly:
- Remove the lemon raspberry cheesecake from the spring form pan and place on a serving plate. Spread the lemon curd on top of the cheesecake.
- Place the heavy cream and powdered sugar into a large bowl and whip until you get stiff peaks. Place into a piping bag with a star tip and pipe dollops all around the cake. Decorate the cheesecake with candied lemon slices, fresh raspberries, and mint.
- Slice and enjoy!
Notes
Fresh Raspberries may be replaced with frozen but frozen raspberries will bleed through the cheesecake.
Cheesecake making Tips:
- Use only room-temperature ingredients.
- Chilling Time: Allow the cheesecake to chill for a minimum of 8 to 12 hours. 24 hours is best.
- Cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
- Lemon curd and Candied Lemon Slices can be made ahead of time and stored.
- Checking for Cheesecake Doneness: The cheesecake should jiggle not wiggle. The outer edges of the cheesecake should be firm while the middle should jiggle.
Nutrition
Calories: 641kcalCarbohydrates: 48gProtein: 8gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 237mgSodium: 326mgPotassium: 214mgFiber: 2gSugar: 44gVitamin A: 1793IUVitamin C: 19mgCalcium: 114mgIron: 1mg
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