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Best Baked Lemon Raspberry Cheesecake Recipe

Best Baked Lemon Raspberry Cheesecake Recipe
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★★★★★

5.1 from 25 reviews

A rich and creamy baked lemon raspberry cheesecake featuring a buttery graham cracker crust, fresh raspberries, and a tangy hint of lemon. Perfect for dessert lovers who enjoy a balanced blend of sweet and tart flavors with a smooth, velvety texture.

Ingredients

Scale

Crust

  • 2 tbsp salted butter
  • 4 sheets graham cracker (to make 1/2 cup crumbs)

Filling

  • 6 oz fresh raspberries
  • 2 tbsp granulated sugar
  • 2 lb block cream cheese (such as Philadelphia), full-fat
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • Grated zest from 1 lemon
  • 1 tbsp fresh lemon juice
  • 2 tsp vanilla extract

Instructions

  1. Prepare the Pan and Crush the Graham Crackers: Bring all ingredients to room temperature for a smoother batter. Preheat your oven to 325°F (163°C) and position the rack in the center. Generously butter the bottom and sides of a 9-inch springform pan to prevent sticking. Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Press the crumbs evenly over the bottom and sides of the pan, tapping out any excess.
  2. Prepare the Raspberry Mixture: In a small bowl, gently toss 6 oz fresh raspberries with 2 tbsp granulated sugar. Set aside to macerate and enhance their sweetness while you prepare the cheesecake filling.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat 2 lb full-fat cream cheese until smooth and creamy. Gradually add 1 1/3 cups sugar and continue to mix well. Add 4 large eggs one at a time, mixing just until combined after each addition. Stir in 1/4 cup heavy cream, 1/4 cup sour cream, grated zest from 1 lemon, 1 tbsp fresh lemon juice, and 2 tsp vanilla extract, mixing gently until fully incorporated. Avoid overmixing to prevent cracks during baking.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Evenly distribute the macerated raspberries over the batter, then carefully spread the remaining batter on top to cover the fruit. Smooth the top with a spatula.
  5. Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven at 325°F (163°C) for approximately 60-70 minutes. The cheesecake is done when the edges are set but the center slightly jiggles when gently shaken.
  6. Cool and Chill: Turn off the oven and crack the door open, letting the cheesecake cool slowly for about 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.
  7. Serve: Remove the sides of the springform pan carefully. Slice the cheesecake with a clean, hot knife for neat servings. Garnish with additional fresh raspberries or lemon zest if desired. Serve chilled and enjoy!

Notes

  • Ensure all ingredients are at room temperature for a smooth and creamy filling.
  • Do not overmix the batter to avoid cracking during baking.
  • Slow cooling helps prevent cracks; do not remove cheesecake from oven abruptly.
  • Use a water bath during baking if you want an ultra-smooth texture and to avoid overbrowning.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: baked cheesecake, lemon raspberry cheesecake, creamy cheesecake, dessert, lemon zest, graham cracker crust

Find it online: https://flavorsbymaya.com/best-baked-lemon-raspberry-cheesecake-recipe/