Hello and welcome to a delightful journey into dessert making! Today, we’re diving into a special recipe that combines rich cream cheese, zesty lemon, and the sweet notes of raspberries and peaches. Whether you’re a seasoned baker or a novice in the kitchen, this Lemon Cream Cheese Cake with a raspberry-peach drizzle promises to bring a touch of gourmet to your table.
Introduction
This dessert is more than just a treat; it’s a fusion of flavors that celebrates the versatility of lemon and cream cheese. Originating from the classic cheesecake, our version adds a zesty lemon twist that pays homage to traditional lemon desserts from various cultures. Let me share a quick anecdote: I first tasted a similar cake at a small café in Sorrento, Italy, where lemons are as large as oranges and just as sweet!
Ingredients
To prepare this comforting Lemon Cream Cheese Cake, you’ll need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
Fo r the Lemon Cream Cheese Filling:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
For the Fruit Topping and Drizzle:
- 1/2 cup raspberry preserves
- 1/4 cup water
- Fresh raspberries
- Sliced peaches
Substitutions are available for those with dietary restrictions. For instance, use gluten-free graham crackers for the crust or a sugar substitute suitable for diabetics.
How to Make Lemon Cream Cheese Cake
Follow these steps to create your own delicious Lemon Cream Cheese Cake:
- Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 8 minutes. Allow to cool.
- Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice. Pour over the crust.
- Bake: Bake for 50 minutes. Turn off the oven; leave the cake in for 1 additional hour. Chill overnight.
- Topping: Heat raspberry preserves with water until smooth. Arrange fresh raspberries and peach slices on the chilled cake. Drizzle with raspberry sauce.
Helpful Tips
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your filling.
- Water bath: To prevent cracks on your cake, bake it in a water bath.
Cooking Tips
- Enhancing flavors: Consider adding a pinch of salt to the crust mixture to balance the sweetness.
- Equipment: Using a high-quality springform pan will help in achieving a perfectly shaped cheesecake.
Serving Suggestions
Serve this cake with a side of whipped cream or a scoop of vanilla ice cream. For beverages, a sweet Riesling or a fresh lemonade complements the rich flavors.
3 Frequently Asked Questions (FAQs)
- Can I make this cake ahead of time?
Yes, it’s perfect for making ahead as it needs to chill overnight. - Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. - What can I do if the top cracks?
Cover any cracks with your fruit topping, and no one will be the wiser!
Nutritional Information
Nutritional Information (per serving):
- Calories: 450
- Carbohydrates: 30g
- Protein: 6g
- Fat: 34g
- Saturated Fat: 19g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 340mg
- Potassium: 160mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 80mg
- Iron: 1mg
This cake is rich in Vitamin A and provides a decent amount of calcium.
Storage and Leftovers
Refrigerate: Store in an airtight container for up to 5 days. Reheat: Not applicable. Enjoy chilled.
Creative leftover idea: Transform any leftover slices into a lemony parfait by layering them with fresh berries and whipped cream.
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Conclusion
I hope you enjoy making and savoring this Lemon Cream Cheese Cake as much as I do. It’s a splendid dessert that’s sure to impress at any gathering. Please share your experiences and any personal twists you’ve added to the recipe. Happy baking!
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Lemon Cream Cheese Cake: A Zesty Dessert Recipe
Description
This dessert is more than just a treat; it’s a fusion of flavors that celebrates the versatility of lemon and cream cheese. Originating from the classic cheesecake, our version adds a zesty lemon twist that pays homage to traditional lemon desserts from various cultures. Let me share a quick anecdote: I first tasted a similar cake at a small café in Sorrento, Italy, where lemons are as large as oranges and just as sweet!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cream Cheese Filling:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
For the Fruit Topping and Drizzle:
- 1/2 cup raspberry preserves
- 1/4 cup water
- Fresh raspberries
- Sliced peaches
Instructions
Follow these steps to create your own delicious Lemon Cream Cheese Cake:
- Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 8 minutes. Allow to cool.
- Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice. Pour over the crust.
- Bake: Bake for 50 minutes. Turn off the oven; leave the cake in for 1 additional hour. Chill overnight.
- Topping: Heat raspberry preserves with water until smooth. Arrange fresh raspberries and peach slices on the chilled cake. Drizzle with raspberry sauce.
Notes
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your filling.
- Water bath: To prevent cracks on your cake, bake it in a water bath.
