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!