Pin it
Dive into the cool, tangy taste of our Zesty Raspberry Lemon Cheesecake! This mouthwatering dessert mixes smooth, rich cheesecake with tangy lemon and juicy raspberries for an unforgettable treat. It's super simple to whip up and looks gorgeous when served, so your guests will definitely be wowed. The bright, colorful swirls will also make your dinner table pop!
What Makes This Sweet Treat Special
This Zesty Raspberry Lemon Cheesecake stands out because it combines sharp and sugary flavors that bring back memories of bright spring afternoons and fun family get-togethers. The eye-catching swirls of rosy pink and soft yellow don't just look amazing but turn this dessert into a real party centerpiece.
Key Components You'll Need
- For The Base: - Graham cracker crumbs: 2 cups (240g) crushed to 1/16-inch - Unsalted butter: ½ cup (113g) melted to 165°F (74°C) - Fine sea salt: ¼ teaspoon (1.5g)
- For The Filling: - Cream cheese: 32 oz (907g) at exactly 65°F (18°C) - Granulated sugar: 1 cup (200g) - Sour cream: 1 cup (240g) at 65°F (18°C) - Large eggs: 4 (200g) at 65°F (18°C) - Lemon juice: ½ cup (120ml) fresh squeezed, strained - Lemon zest: 2 tablespoons (12g) finely grated
- For The Pink Swirls: - Fresh raspberries: 2 cups (250g) at 65°F (18°C) - Granulated sugar: 1 tablespoon (12g) - You can strain out seeds if you want
Detailed Making Process
- Getting Ready
- 1. Heat oven to 325°F (163°C) 2. Put rack in middle 3. Get your 9-inch springform pan ready 4. Room temp should be 68-72°F (20-22°C)
- Making The Base
- 1. Combine crumbs with melted butter 2. Push into pan using 2 pounds pressure 3. Bake for 10 minutes until firm 4. Let cool to 70°F (21°C)
- Mixing The Filling
- 1. Whip cream cheese until totally smooth (3-4 minutes) 2. Slowly add sugar until fully mixed 3. Blend in sour cream, add eggs one by one 4. Mix in lemon juice and zest Aim for 68-70°F (20-21°C)
- Preparing Raspberries
- 1. Blend raspberries with sugar 2. Strain if you want 3. Should be 65-70°F (18-21°C)
- Putting It Together
- 1. Pour the filling onto the crust 2. Drop raspberry mix in 1-tablespoon dots 3. Make swirls using a knife in figure-eight motions 4. Don't go deeper than ¼ inch
- Cooking It Right
- 1. Bake for 55-60 minutes until: - Sides are set but middle wobbles - Inside reaches 150°F (66°C) - Top looks matte and slightly puffy 2. Let sit in oven with door open for 1 hour 3. Chill at least 4 hours at 40°F (4°C)
Nutritional Benefits Overview
What you get in each slice (1/12 of cake):
- Calories: around 350
- Protein: 7g
- Calcium: 8% DV
- Vitamin C: 15% DV from the berries and lemon
Pin it
Secrets For Amazing Results
Watch out for these key points:
- All ingredients should be 65-68°F (18-20°C)
- Keep oven steady at 325°F (163°C)
- Try using a water bath if you can
- When done right, it'll be smooth and slice cleanly
Keep it fresh: Store in fridge at 40°F (4°C) for up to 5 days
Frequently Asked Questions
- → Can I swap fresh raspberries with frozen ones?
Absolutely, frozen raspberries are fine. Just let them fully thaw and remove any extra liquid before using them.
- → What causes cracks on top of the cheesecake?
Cracks usually happen when the batter is overmixed or if the cheesecake cools too quickly. Avoid mixing too much, and cool it gradually with the oven door ajar.
- → How long can it stay fresh in the fridge?
Stored in an airtight container, this dessert stays good in the fridge for up to 5 days.
- → Is it possible to freeze this cheesecake?
Definitely! Wrap it well in plastic wrap and foil before freezing for up to 3 months. Thaw it in the fridge overnight before serving.
- → How do I make neat slices?
Dip a knife in warm water, dry it off, and slice. Repeat between each cut for the cleanest results.