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Raspberry Lemon Cheesecake Recipe

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★★★★★

4.7 from 67 reviews

This Raspberry Lemon Cheesecake is a delightful dessert featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a vibrant raspberry topping. The combination of tangy lemon zest and sweet raspberries creates a fresh and indulgent treat perfect for any occasion.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1 cup sugar
  • 6 tbsp butter, melted

Cheesecake Filling

  • 4 packages (8 oz each) PHILADELPHIA Original Cream Cheese Spread, softened
  • 4 eggs
  • 1 tbsp lemon zest and juice from 1 lemon
  • 2 tbsp sugar (from the divided sugar)
  • 3 cups (12 oz) raspberries, divided

Raspberry Puree

  • 400g frozen raspberries
  • 46g sugar

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 1 cup of sugar, and melted butter. Mix well until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
  2. Make the raspberry puree: In a small saucepan, combine 400g frozen raspberries and 46g sugar. Cook over medium heat until the raspberries break down and the mixture thickens into a smooth puree, about 10 minutes. Strain through a fine sieve to remove seeds, then set aside to cool.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with remaining 2 tablespoons sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice. Gently fold in 1 cup of fresh raspberries, taking care not to crush them.
  4. Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon half of the raspberry puree over the filling and swirl gently with a knife to create a marbled effect. Pour the remaining filling on top and repeat with the remaining raspberry puree, swirling gently again. Scatter the remaining 2 cups of raspberries on top.
  5. Bake the cheesecake: Place the springform pan on the middle rack of the preheated oven. Bake for 55-65 minutes or until the edges are set but the center slightly jiggles when shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  6. Chill and serve: Remove cheesecake from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully. Remove the sides of the springform pan, slice, and serve chilled for best flavor and texture.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth batter.
  • To avoid cracks, do not overbake the cheesecake and allow it to cool gradually in the oven.
  • Use fresh raspberries for topping and mixing into the batter for a vibrant texture.
  • For easier crust pressing, lightly grease the pan before adding the crumb mixture.
  • The raspberry puree can be made a day ahead and refrigerated to enhance the flavor.

Keywords: raspberry lemon cheesecake, cheesecake recipe, berry cheesecake, lemon zest dessert, creamy cheesecake, graham cracker crust

Find it online: https://mjrecipe.com/raspberry-lemon-cheesecake-recipe/