Description
A luscious Raspberry Lemon Cheesecake with a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and vibrant raspberry puree topping. Perfectly balancing tart and sweet flavors, this cheesecake is an elegant dessert for special occasions or anytime indulgence.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1 cup sugar
- 6 tbsp butter, melted
Cheesecake Filling
- 4 packages (8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
- 4 eggs
- 1 tbsp lemon zest and juice (from 1 lemon)
- 2 tbsp sugar
- 3 cups (12 oz.) raspberries, divided
Raspberry Puree
- 400 g frozen raspberries
- 46 g sugar
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, 1 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press evenly into the bottom of a greased springform pan to form the crust. Refrigerate to set while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 2 tbsp sugar and lemon zest and juice, mixing well. Add eggs one at a time, beating on low speed after each addition just until combined. Gently fold in half of the raspberries (1.5 cups) to incorporate them without crushing.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top gently. Bake in a preheated oven at 325°F (163°C) for approximately 60-70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool gradually inside for 1 hour to prevent cracking.
- Make the raspberry puree topping: While the cheesecake cools, combine frozen raspberries and 46 g sugar in a blender or food processor. Puree until smooth. Strain through a fine sieve to remove seeds for a silky texture.
- Chill and serve: Remove the cheesecake from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Once chilled, top with the raspberry puree and the remaining fresh raspberries. Slice and enjoy!
Notes
- Use room temperature cream cheese to ensure a smooth batter.
- Do not overbeat the eggs to avoid cracks and dense texture.
- Gradual cooling in the oven helps prevent cracking on the surface.
- Straining raspberry puree removes seeds and enhances smoothness.
- Graham cracker crust can be substituted with digestive biscuits if preferred.
Keywords: Raspberry Lemon Cheesecake, cheesecake recipe, berry cheesecake, lemon cheesecake, graham cracker crust, raspberry puree