This Lemon Raspberry Cream Cheesecake is a treat you won’t forget! It’s rich and creamy with a zesty lemon punch, perfectly balanced with sweet raspberries. Yum!
Plus, the bright colors make it a showstopper at any gathering. I love serving this chilled after dinner—it’s like a little burst of happiness on a plate! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: Ideal for the crust, but you can swap them with crushed digestive biscuits or even gluten-free crackers if needed. Experimenting with different cookies can provide a unique twist!
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, consider Neufchâtel cheese. For a dairy-free version, try vegan cream cheese, keeping in mind it can affect flavor slightly.
Fresh Raspberries: Raspberries are perfect for this cheesecake, but you can substitute with other berries like blueberries or strawberries. Frozen fruit works too; just thaw and drain excess moisture!
Sour Cream: Adds creaminess and tang. You can replace it with Greek yogurt for a healthier twist. If avoiding dairy entirely, use a dairy-free alternative yogurt.
How Do I Avoid Cracking in My Cheesecake?
One common issue with cheesecakes is cracking, and here’s how to prevent it. Using a water bath creates steam in the oven, which helps regulate temperature and moisture. Here’s a step-by-step:
- Wrap the outside of your springform pan with foil to prevent any water from getting in.
- Place the pan inside a larger pan and fill it with hot water halfway up the sides. This creates a gentle heat and steamy environment.
- Additionally, avoid overbeating the eggs—mix just until smooth to keep air bubbles at bay!
These tips should help you achieve a perfectly smooth and creamy cheesecake with no cracks!
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For The Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or heavy cream
- 1 1/2 cups fresh raspberries (plus extra for garnish)
For The Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Lemon zest strips for garnish
- Additional raspberries for decoration
How Much Time Will You Need?
This delicious cheesecake will take about 20 minutes to prep and 1 hour to bake, followed by cooling time. Plan for at least 4 hours in the refrigerator to chill completely, making a total time commitment of around 5 hours, but it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan, grease it well, and wrap the outside with foil to prevent water leaks if you’re using a water bath method.
2. Make The Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined and moistened. Pat this mixture into the bottom of your prepared springform pan evenly. Bake the crust in the preheated oven for about 8-10 minutes, then let it cool while you work on the filling.
3. Prepare The Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Slowly add in the sugar while continuing to beat the mixture until it’s well blended. Remember to scrape down the sides of the bowl. Now, add the eggs one at a time on low speed, mixing just until each one is incorporated.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, lemon juice, and sour cream or heavy cream. Mix gently until the filling is nice and smooth. Be careful not to overbeat it!
5. Fold In Raspberries:
Carefully fold in the fresh raspberries with a spatula, trying not to crush them too much. You want them to be evenly distributed without breaking apart.
6. Combine and Bake:
Pour the cheesecake filling over your cooled crust and smooth the top. If you’re using a water bath, place the springform pan inside a larger pan filled with hot water halfway up the sides. This helps prevent cracks while baking. Bake for 55-65 minutes, until the center is just slightly jiggly.
7. Cool Down:
Once baked, turn off the oven and open the oven door slightly, letting the cheesecake cool for about 1 hour inside. After cooling, take it out, and if you used a water bath, remove it carefully. Let it cool at room temperature and then refrigerate for at least 4 hours or overnight for the best flavor and texture.
8. Whip Up The Topping:
When you’re ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. This is going to top your cheesecake beautifully!
9. Assemble and Serve:
Spread or pipe the whipped cream around the edges of the chilled cheesecake. Add some extra fresh raspberries and lemon zest strips on top for a gorgeous finish. Slice, serve chilled, and enjoy every delightful bite of your Lemon Raspberry Cream Cheesecake!
Can I Use Different Berries in This Cheesecake?
Absolutely! While this recipe uses fresh raspberries, you can easily substitute with blueberries, strawberries, or a mix of your favorite berries. Just keep in mind that different berries can alter the flavor profile slightly.
How Do I Store Leftover Cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator, where it can last for up to 5 days. To keep it fresh, cover the top with plastic wrap before sealing. You can also freeze it for longer storage—just make sure to wrap it tightly!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is an excellent substitute that will provide a similar tangy flavor and creaminess. For a dairy-free option, consider using a plant-based yogurt alternative.
How Do I Prevent My Cheesecake from Cracking?
To minimize cracking, make sure not to overbeat the filling. Incorporating a water bath during baking can also help maintain moisture and even temperature, reducing the chances of cracks forming. Allow the cheesecake to cool gradually in the oven as well.
