Lemon Raspberry Cheesecake
Serves 16
30 mins prep
70 mins cook
480 mins chill
100 mins total
This lemon raspberry cheesecake is ultra creamy, tangy, and packed full of lemon raspberry flavor! It has a graham cracker crust, a luscious naturally pink baked cheesecake filling, easy tangy raspberry curd, and fluffy whipped cream. It's the perfect stunning berry cheesecake that isn't overly sweet. Perfect for spring and summer!
Crust
Filling
Raspberry Curd (optional)
Assembly
Crust
Preheat the oven to 355°F (180°C). Grease a 9” round springform baking pan with a bit of cold butter or oil.
Add all of the crust ingredients into a large bowl and stir well to combine.
¼ cups graham cracker crumbs⅕ cup unsalted butter⅕ teaspoon sea salt⅕ cup sugarPour crust mixture into the greased springform pan and press it down and up the walls of the baking pan.
Place the pan onto a baking sheet (to prevent any leakage) and bake for 8 minutes to help set the crust. Work on the filling as it bakes. Once baked, remove from the oven.
Filling
In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Blend with a mixer or use your fingers to rub the mixture together until the sugar is fragrant and yellow.
¼ lemons⅕ cup granulated sugar⅕ teaspoon sea saltAdd cream cheese and blend with a paddle attachment until smooth and creamy. Scrape down the bowl frequently and blend to prevent any lumps.
3 oz cream cheeseAdd lemon juice and sour cream, beating well and scraping down the bowl to prevent lumps.
⅕ cup lemon juice⅕ cup sour creamAdd eggs one at a time to the mixture, beating in between each egg just until the egg is incorporated. Scrape down the edges of the bowl every time to ensure a smooth mixture. Don’t overmix to prevent incorporating too much air.
½ large eggsMash the raspberries together and push them through a sieve to strain out the seeds. Keep pushing them around to strain as much juice as possible.
¼ cups raspberriesPour the seedless raspberry puree into the cheesecake batter and fold to combine.
Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place the cheesecake pan into a large rectangular baking dish where it fits comfortably - see notes for water bath options and refer to photos.
Pour the filling into the crust. Carefully pour the boiling hot water into the large rectangular pan. Transfer the large baking tray with everything inside into the oven using oven mitts, being very careful because it’s hot.
Bake the cheesecake in the preheated oven (355°F or 180°C) for 80-90 minutes. It’s ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Remove the cheesecake from the waterbath and let cool to room temperature. Cover the cheesecake and refrigerate overnight or for at least 8 hours.
Raspberry curd (optional)
In a heavy bottomed saucepan, whisk the egg yolk, whole egg, sugar, frozen raspberries, lemon juice, and grated lemon zest (optional) into the saucepan. Heat on medium-low heat, stirring constantly until simmering and thickened.
⅕ large egg⅕ large egg yolk⅕ cup granulated sugar⅕ cup raspberries⅕ lemon juicedStrain the raspberry curd through a mesh sieve or cheesecloth into a non-metal bowl or jar to remove the seeds. Add the butter and stir to melt. This will help cool the curd. Place a piece of plastic film or parchment paper right onto the surface. Refrigerate for at least 2 hours or until cold and thick.
⅕ cup unsalted butter cold
Assembly
In a chilled large bowl or stand mixer, combine cold cream, sugar, and vanilla extract. Whip until stiff peaks form. Transfer into a piping bag with a large star tip or into a disposable zippered bag with the end cut off.
⅕ cup heavy whipping cream¼ tablespoons granulated sugar⅕ teaspoon pure vanilla extractSpread the top of the chilled cheesecake liberally with chilled raspberry curd. Pipe a border of whipping cream along the edge of the cheesecake. Decorate with lemon wedges and fresh raspberries. Slice and enjoy chilled!
Lemon wedgesFresh raspberries
