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RECIPES

Lemon Raspberry Cheesecake Recipe

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Lemon Raspberry Cheesecake Recipe

 

 

 

Ingredients:

  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup melted butter
  • For the Filling:
    • 4 packages (8 ounces each) cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • Zest of 2 lemons
    • 1/4 cup lemon juice
    • 1/2 cup sour cream
  • For the Raspberry Swirl:
    • 1 cup raspberries
    • 1/4 cup sugar
  • For Decoration:
    • Whipped cream
    • Fresh raspberries
    • Lemon slices

Instructions:

  1. Prepare the Crust:
    • Mix graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan.
    • Chill in the refrigerator while preparing the filling.
  2. Make the Raspberry Sauce:
    • Combine raspberries and sugar in a saucepan over medium heat.
    • Cook until berries break down and release their juices.
    • Strain the mixture through a fine mesh sieve to remove seeds and set the sauce aside to cool.
  3. Prepare the Filling:
    • Beat cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Add eggs one at a time, mixing just enough to incorporate after each addition.
    • Mix in lemon zest, lemon juice, and sour cream until smooth.
  4. Assemble the Cheesecake:
    • Pour half of the cream cheese mixture over the crust.
    • Drop spoonfuls of raspberry sauce over the filling. Use a toothpick to swirl the sauce into the filling.
    • Pour the remaining filling on top and smooth with a spatula.
    • Add more raspberry sauce and swirl again.
  5. Bake the Cheesecake:
    • Preheat your oven to 350°F (175°C).
    • Place the springform pan in a large baking pan. Fill the baking pan with hot water halfway up the sides of the springform pan (water bath).
    • Bake for 45-55 minutes until the edges are set and the center is slightly jiggly.
    • Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
  6. Chill and Serve:
    • Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
    • Before serving, garnish with whipped cream, fresh raspberries, and lemon slices.

This recipe will give you a delightful cheesecake with a tangy lemon flavor balanced by the sweetness of raspberries, perfect for any special occasion or as a treat for yourself. Enjoy your baking!

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