Indulge in the delightful flavors of our Raspberry Lemon Cheesecake! This creamy and tangy dessert is not only delicious but also incredibly easy to make. Perfect for any occasion, this cheesecake is sure to impress your family and friends.

Why You’ll Love This Recipe?

The combination of sweet raspberries and zesty lemon creates a burst of flavor in every bite.
With a quick prep time, you can whip up this cheesecake in no time.

This recipe is great for meal prep and can be enjoyed throughout the week.

Ingredient Notes:

Graham cracker crumbs: These provide the perfect crunchy base for the cheesecake.
Sugar: Adds sweetness to the crust and filling.

Butter: Binds the crust together for a perfect texture.
Raspberries: Both in the filling and as a topping, raspberries add a burst of fruity flavor.
Lemon zest and juice: The lemon adds a bright and tangy flavor to the cheesecake.

Cream cheese: Use softened cream cheese for a creamy and smooth texture.
Eggs: Help bind the ingredients together in the filling.
Raspberry puree: Made from frozen raspberries and sugar, this adds a vibrant color and flavor to the cheesecake.

Step-by-Step Instructions:

In a bowl, mix graham cracker crumbs, sugar, and melted butter to create the crust. Press into the bottom of a springform pan.
In a blender, combine raspberries, lemon zest, and juice. Add cream cheese and blend until smooth.
Add eggs one at a time and blend until fully incorporated.

Pour the filling over the crust and bake in a preheated oven.
Once cooled, chill the cheesecake and top with raspberry puree before serving.

Helpful Tips:

For a smoother filling, make sure the cream cheese is at room temperature.

To prevent cracks, avoid overmixing the batter.
Store leftovers in the refrigerator for up to 3 days.
Substitute fresh raspberries for frozen if they are in season.

Expert Tips for the Best Results:

Allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.
Use a water bath while baking for a creamier texture.
Garnish with fresh mint leaves for a pop of color and flavor.

Serving Suggestions:

Pair this Raspberry Lemon Cheesecake with a dollop of whipped cream and a cup of hot tea for the perfect dessert combination.

Storage and Reheating Tips:

To store, cover the cheesecake with plastic wrap and keep it in the refrigerator. To reheat, allow it to come to room temperature before serving for the best texture.

Frequently Asked Questions:

Can I use a different fruit for the puree? Yes, you can substitute raspberries with strawberries or blackberries.

How can I prevent my cheesecake from cracking? Avoid overmixing the batter and cool the cheesecake slowly to prevent cracks.
Can I freeze this cheesecake? Yes, you can freeze the cheesecake for up to 1 month. Thaw in the refrigerator before serving.

Conclusion:

Try out this delicious Raspberry Lemon Cheesecake and let us know how it turned out! Share your feedback and enjoy this delightful dessert with your loved ones.

Raspberry Lemon Cheesecake

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Author: Emily
Prep Time: 30 mins
Cook Time: 1 hour

Total Time: 4 hours
Yield: 12 servings 1x
Category: Desserts

Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in the creamy and tangy flavors of this Raspberry Lemon Cheesecake. A buttery graham cracker crust holds a luscious lemon-infused cheesecake filling topped with a vibrant raspberry puree.

Instructions

Prepare Crust: Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into the bottom of a springform pan.
Make Filling: Blend 2 cups raspberries, lemon zest, and juice. Beat cream cheese, remaining sugar, and eggs. Fold in raspberry mixture. Pour over crust.

Bake: Bake at a low temperature until set. Cool and refrigerate.
Prepare Raspberry Puree: Cook raspberries and sugar until thickened. Strain and cool.
Serve: Drizzle cheesecake with raspberry puree before serving.

Notes

You can top the cheesecake with fresh raspberries for added freshness.
For a smoother raspberry puree, blend it after cooking and straining.

Nutrition

Serving Size: 1 slice

Calories: 380 kcal
Sugar: 25 g
Sodium: 300 mg

Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g

Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g

Protein: 8 g
Cholesterol: 105 mg