Baked Lemon Raspberry Cheesecake Recipe
Introduction
This Baked Lemon Raspberry Cheesecake combines a creamy, tangy lemon flavor with bursts of fresh raspberries for a delightful dessert. Its smooth texture and vibrant taste make it perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
- 1 prepared graham cracker crust (9-inch)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until creamy.
- Step 2: Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and lemon zest until fully combined.
- Step 3: Gently fold in the raspberries to distribute them evenly throughout the batter.
- Step 4: Pour the mixture into the prepared graham cracker crust. Smooth the top with a spatula.
- Step 5: Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
- Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Step 7: Remove from oven and refrigerate for at least 4 hours or overnight before slicing and serving.
Tips & Variations
- Use fresh lemon zest and juice for the best bright citrus flavor.
- For a gluten-free option, choose a gluten-free crust or make a nut-based crust.
- To enhance raspberry flavor, swirl some raspberry puree into the batter before baking.
- Let the cheesecake come to room temperature for 15 minutes before serving for easier slicing.
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days. To reheat, let slices come to room temperature or warm gently in a low-temperature oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture that can affect the texture of the cheesecake.
How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed, while the center will still have a gentle jiggle when you gently shake the pan.
PrintBaked Lemon Raspberry Cheesecake Recipe
This Baked Lemon Raspberry Cheesecake combines a creamy, tangy lemon-infused filling with fresh raspberries swirled throughout, resting on a crisp, buttery crust. Perfectly balanced between sweet and tart, this cheesecake is a refreshing dessert ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it is ready for baking the cheesecake.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust.
- Make Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in fresh lemon juice and lemon zest until fully incorporated.
- Assemble Cheesecake: Pour half of the cream cheese mixture over the prepared crust. Gently distribute half of the fresh raspberries on top, then pour the remaining cream cheese mixture over the raspberries. Finally, lightly scatter the remaining raspberries on top, gently pressing them into the batter for an even distribution.
- Bake: Place the springform pan on the middle rack of the oven. Bake the cheesecake for approximately 50-60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to prevent cracking.
- Cool: Remove the cheesecake from the oven and allow it to cool completely at room temperature, approximately 2 hours. Then refrigerate for at least 4 hours or overnight to fully set and enhance the flavors.
- Serve: Once chilled and set, remove the sides of the springform pan. Slice the cheesecake using a sharp knife wiped clean between cuts for neat slices. Serve chilled and enjoy the refreshing lemon raspberry combination.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use fresh raspberries for the best flavor and texture.
- Do not open the oven door frequently while baking to avoid temperature fluctuations.
- You can substitute the graham cracker crust with a digestive biscuit crust if preferred.
- If you want a more intense lemon flavor, add an extra teaspoon of lemon zest.
Keywords: lemon cheesecake, raspberry cheesecake, baked cheesecake, lemon dessert, raspberry dessert, creamy cheesecake
