Are you craving a restaurant-quality dessert but don't want the restaurant prices or hassle? Then you're in for a treat! This Lemon Raspberry Cheesecake recipe brings the magic of the Cheesecake Factory home, offering a zesty and refreshing taste experience that's surprisingly easy to make. Get ready to impress your family and friends with this delicious homemade dessert—a perfect ending to any meal or a delightful treat on its own.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 4 large eggs
For the Raspberry Topping:
- 1 (12 ounce) package fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in flour, sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
- Add eggs one at a time, beating well after each addition. Be careful not to overmix.
Assembling and Baking:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
Making the Raspberry Topping:
- While the cheesecake is chilling, prepare the raspberry topping. Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat.
- Bring to a simmer, stirring constantly, until the raspberries soften and the sauce thickens (about 5-7 minutes).
- Remove from heat and let cool completely before spreading over the chilled cheesecake.
Serving and Enjoying:
Once the raspberry topping is set, carefully remove the sides of the springform pan. Slice and serve your delicious Lemon Raspberry Cheesecake. This recipe makes a wonderful healthy and delicious addition to any gathering.
Cooking Tips and Variations:
- For a richer crust, use digestive biscuits instead of graham crackers.
- If you don’t have fresh raspberries, you can use frozen raspberries (thawed and drained) for the topping.
- Add a pinch of salt to the cheesecake filling to enhance the flavors.
- Feel free to experiment with other berries in the topping, such as blueberries or strawberries.
- For an extra layer of flavor, add a teaspoon of lemon extract to the filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 450 Fat: 28g Saturated Fat: 16g Carbohydrates: 45g Sugar: 35g Protein: 6g
This Lemon Raspberry Cheesecake is a guaranteed crowd-pleaser. The tangy lemon flavor combined with the sweet raspberries creates a perfect balance of taste and texture. It's a delicious homemade treat that's surprisingly easy to make, perfect for quick dinner ideas and special occasions alike. Enjoy!