Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake

Ingredients:

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the Cheesecake Filling:**
– 4 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup sour cream
– 1/4 cup heavy cream
– 3 large eggs
– 1/4 cup lemon juice (about 2 lemons)
– 2 tbsp lemon zest
– 1 tsp vanilla extract

**For the Raspberry Sauce:**
– 2 cups fresh or frozen raspberries
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch mixed with 1 tbsp water

**For the Topping:**
– Fresh raspberries
– Lemon slices
– Mint leaves (optional)

Instructions:

1. **Prepare the Crust:**
– Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
– In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
– Press the mixture evenly into the bottom of the prepared pan.
– Bake for 10 minutes, then remove from the oven and let cool.

2. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
– Add the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
– Add the eggs, one at a time, beating well after each addition.
– Pour the filling over the cooled crust and smooth the top with a spatula.

3. **Bake the Cheesecake:**
– Place the springform pan in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the springform pan.
– Bake the cheesecake for 55-60 minutes, or until the center is set and the top is lightly browned.
– Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
– Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

4. **Prepare the Raspberry Sauce:**
– In a medium saucepan, combine the raspberries, sugar, and lemon juice.
– Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer.
– Stir in the cornstarch mixture and continue to cook for another 1-2 minutes, until the sauce thickens.
– Remove from heat and let cool completely.

5. **Assemble the Cheesecake:**
– Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
– Drizzle the raspberry sauce over the top of the cheesecake.
– Decorate with fresh raspberries, lemon slices, and mint leaves, if desired.

6. **Serve:**
– Slice and serve the cheesecake chilled.

Enjoy your homemade lemon raspberry cheesecake, a delightful and refreshing dessert perfect for any occasion!