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Lemon Raspberry Cheesecake Recipe – Best Dessert Ideas

Lemon Raspberry Cheesecake Recipe – Best Dessert Ideas

Description

Welcome, dessert lovers! Are you ready to create a show-stopping treat that balances zesty citrus and juicy berry sweetness? This Lemon Raspberry Cheesecake is a luxurious, creamy dessert that’s sure to impress friends, family, and especially your taste buds! Whether you’re a seasoned baker or just getting started, this recipe is perfect for anyone looking to make an indulgent, fresh dessert that’s both stunning and simple to prepare.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs: This will form the base of the cheesecake, giving it that classic crunchy texture.
  • 1/4 cup unsalted butter, melted: Blending with the graham crackers to hold the crust together.
  • 3 cups cream cheese, softened: A smooth and creamy base is essential for the perfect cheesecake.
  • 1 cup granulated sugar: Sweetens the filling just right.
  • 1 cup sour cream: Adds a tangy note that enhances the cream cheese.
  • 1 teaspoon vanilla extract: Brings out the richness in the filling.
  • 3 large eggs: To give the cheesecake its custard-like texture.
  • Zest of 1 lemon: The star ingredient for a burst of citrusy freshness.
  • 1/2 cup lemon curd: Adds an extra layer of lemony flavor in the cheesecake.
  • 1 cup fresh raspberries: Provides a sweet-tart pop in every bite.
  • Whipped cream, for garnish: Optional, but adds a beautiful finishing touch.

Substitutions: If you’re lactose-intolerant, opt for dairy-free cream cheese and sour cream. For a gluten-free crust, use gluten-free graham crackers.

Instructions

Step 1: Prepare the Crust

  1. Combine the graham cracker crumbs with the melted butter in a bowl, stirring until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottom of a lined 9-inch springform pan. Be sure it’s even and compact.
  3. Place the crust in the refrigerator for at least 30 minutes to set.

Step 2: Preheat the Oven

Preheat your oven to 325°F (163°C). This temperature allows the cheesecake to bake slowly and evenly, preventing cracks.

Step 3: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add in the sour cream, vanilla extract, and lemon zest, beating until well combined.
  3. Gradually add the eggs, one at a time, beating until just blended. Avoid overmixing, as this can cause the cheesecake to crack.

Step 4: Layer the Cheesecake and Add the Lemon Curd and Raspberries

  1. Pour half of the cheesecake mixture over the chilled crust.
  2. Dot the surface with half of the lemon curd and scatter half of the raspberries.
  3. Pour the remaining cheesecake mixture on top, smoothing it out with a spatula.
  4. Swirl the remaining lemon curd on the top layer using a knife, and sprinkle with the rest of the raspberries.

Step 5: Bake and Cool the Cheesecake

  1. Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
  2. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling process prevents cracks.
  3. Transfer the cheesecake to a wire rack and cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 6: Garnish and Serve

  1. Just before serving, add dollops of whipped cream on top, extra raspberries, and a sprinkling of lemon zest.

Equipment

Notes

  • Use Room-Temperature Ingredients: Ensures a smooth, lump-free batter.
  • Bake in a Water Bath: Place the springform pan in a larger pan with 1-2 inches of water to prevent cracks.
  • Avoid Overmixing: Overbeating the eggs can lead to a dense, tough cheesecake.

Find it online: https://optimalrecipes.com/lemon-raspberry-cheesecake-recipe-best-dessert-ideas/