This Lemon & Raspberry Cheesecake is a delightful treat, perfect for any occasion. The tangy lemon filling perfectly complements the sweet raspberries, creating a flavour explosion in your mouth. Imagine: a creamy, dreamy cheesecake, bursting with juicy raspberries and a refreshing hint of lemon. Doesn't that sound heavenly? I know it sounds amazing to me!
This recipe is surprisingly easy to make, even for beginner bakers. The detailed instructions guide you through each step, ensuring a delicious result every time. I've even included some tips and tricks based on my many, many attempts at baking the perfect cheesecake – some were glorious, some were, well, less glorious. But that’s how you learn, right? Expect a bit of a learning curve, but the end result is totally worth it!
Required Equipments
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Offset spatula or butter knife
- Sifter
Lemon-and-Raspberry-Cheesecake
This Lemon & Raspberry Cheesecake is a delightful dessert featuring a creamy lemon filling and juicy raspberries, all on a buttery graham cracker crust. It's surprisingly easy to make and perfect for any celebration!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This will help prevent sticking—trust me, you don't want a cheesecake stuck in the pan!
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened. The mixture should resemble wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Make sure it's evenly distributed for a nice, flat base. Bake for 8-10 minutes, or until lightly golden. Let it cool completely.
- Make the filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the eggs one at a time, then add the lemon zest and lemon juice. Don't overbeat; just incorporate the ingredients evenly.
- Fold in the raspberries: Gently fold in the fresh raspberries. Be careful not to overmix—some little raspberries can stay whole, adding little pockets of surprise!
- Bake the cheesecake: Pour the filling into 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 that helps prevent cracking—a baking trick I learnt the hard way!
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. A slight jiggle is good, you don't want to dry it out. If the top starts to brown too much, loosely cover it with foil.
- Cool and chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling helps prevent cracks. Then, remove from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight. Patience is a virtue, especially with cheesecakes!
- Serve: Once chilled, carefully run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform pan. Garnish with fresh raspberries and lemon zest before serving. Slice and enjoy! It's best served chilled, but honestly, it's pretty darn good at any temp
📝 Notes
- For a smoother cheesecake, use a sieve to remove any lumps from the cream cheese.
- Make sure the cream cheese and eggs are at room temperature for a better texture.
- Don’t overmix the filling, or it can become tough.
- The center of the cheesecake will still be slightly jiggly when it's done baking. This is totally normal!
🍎 Nutrition
Calories: 450kcal
Protein: 8g
Fat: 25g
Carbohydrates: 45g
Fiber: 2g
Calcium: 250mg
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