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Oh you’ve gotta hear about my go-to treat when it’s hot outside. This Lemon Raspberry Cheesecake is the ultimate happy mix of sweet and tart. That shot of lemon just makes every bite, and the raspberry swirl? It looks drop-dead gorgeous on the table. If you wanna wow your friends at the next BBQ or family get-together, bring this stunner along.
Why You'll Love This Dish
Here’s what I adore: the lemon tang and juicy raspberry do this fun team-up and honestly, it’s super airy, not heavy like some cheesecakes. So it totally works for summer. Anytime I serve it, the crew goes nuts over the fresh raspberry ribbons and lemon zest in every forkful. It’s pure magic.
What You’ll Need in Your Kitchen
- For the Creamy Base: Make sure the cream cheese is softened, use sugar to bring the sweetness, some all-purpose flour for texture, juicy lemon for both zest and squeeze, three eggs and a couple yolks—that’s what gives it richness.
- For the Raspberry Mix: You’ll want cornstarch for thickening, lemon juice to brighten everything up, some water, sugar for mellowing things out, and any raspberries you can grab—frozen or fresh.
- For That Buttery Crust: Just graham cracker crumbs, melted butter to hold it together, and enough sugar to make it tasty.
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Let's Bring It All Together
- The Grand Finale
- Layer the rest of the filling on top, swirl in more raspberry sauce, and give it all a pretty swirl before baking.
- Water Bath & Baking
- Wrap your pan in foil, nestle it into a bigger pan with some hot water, and bake about 1 hour 25 minutes. Let it cool off in the oven, then set in the fridge at least 6 hours.
- Swirling It Up
- Pour most of your cheesecake mixture in first. Dollop the raspberry sauce to swirl through, then finish with the last bit of filling.
- Mixing the Cheesecake Filling
- Lower the oven to 300°F. Beat cream cheese, sugar, and a bit of flour until super creamy. Add in sour cream, lemon zest and juice, then eggs one at a time, and finally those extra yolks.
- Making the Crust
- First thing, heat your oven to 325°F. Stir together graham crumbs, a handful of sugar, and melted butter. Press into your pan and bake for 10 minutes. Let cool.
- Prepping Raspberry Sauce
- Stir cornstarch, lemon juice, and water into a paste. Cook raspberries and sugar together till soft, then add the paste, simmer till thick, then blend and strain it smooth.
My Top Tricks for Getting It Right
Okay, a few things I always do: grab a slow cooker bag and line your pan so no water leaks in. Let your mixer do its thing on low so it doesn’t crack on top. Don’t rush the cooling—let it hang out in the oven. If you wait to eat it until the next day? The flavors get even better together.
Serving and Storing Your Showstopper
This beauty’s showy enough on its own, but a sprinkle of raspberries or a couple lemon slices makes it pop. It holds up in the fridge for 4 to 5 days, covered up. If you feel like freezing, just wrap up each wedge with plastic, then foil, and tuck them in your freezer. Thaw overnight in the fridge, and you’re set.
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Frequently Asked Questions
- → Can frozen raspberries replace fresh ones?
Absolutely! Just keep them frozen until cooking. Frozen berries might need a bit longer on the stove, though, so adjust accordingly.
- → Why is a water bath necessary?
It ensures an even bake and keeps the texture smooth. Also, it prevents cracks by adding moisture inside the oven during baking.
- → When is a cheesecake fully baked?
The edges will look firm, but the center should jiggle slightly when moved. Letting it cool slowly finishes the cooking process.
- → Can I freeze this cheesecake?
Yes! Wrap it well in plastic and foil, then freeze for up to 3 months. Defrost it overnight in the fridge before serving.
- → How early can I prepare this cheesecake?
This cheesecake can be made up to 4 days ahead. Storing it allows the flavors to deepen, making it even tastier!