Description
Indulgent Sunny Lemon Cheesecake with Raspberry Ribbon brings zesty citrus magic to classic dessert lovers. Creamy layers dance with tangy raspberry swirls, offering a perfect balance of sweet and tart that will delight you.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Topping and Garnish:
- 1/2 cup raspberry preserves
- Fresh raspberries (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the pan by greasing a 9-inch springform and heating the oven to 325F (165C), ensuring an even baking environment.
- Create a robust crust by combining graham cracker crumbs, sugar, and melted butter, then firmly pressing the mixture into the pan’s bottom to form a solid foundation.
- Craft the creamy cheesecake filling by whipping cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs while maintaining a consistent texture, then infusing with bright lemon zest, tangy lemon juice, and aromatic vanilla extract.
- Carefully distribute the first layer of cheesecake batter over the crust, ensuring an even, uniform surface.
- Develop the vibrant raspberry ribbon by simmering raspberries, sugar, and lemon juice in a saucepan, cooking until the fruit breaks down and the mixture thickens into a luscious compote, then allowing it to cool slightly.
- Elegantly layer the raspberry mixture, spooning half over the initial cheesecake layer, then adding the remaining batter and artfully swirling the remaining raspberry sauce through the top surface.
- Bake for 50-60 minutes until the center sets, then leave the cheesecake in the oven with the door slightly ajar for an additional hour to prevent cracking and ensure a smooth texture.
- Allow the cheesecake to cool completely at room temperature before refrigerating for a minimum of 4 hours, which will help it firm up and develop rich, complex flavors.
Notes
- Create a water bath by placing the springform pan inside a larger baking dish filled with hot water to prevent cracking and ensure even baking.
- Use room temperature ingredients to achieve a smoother, lump-free cheesecake filling that blends perfectly.
- Gently fold raspberry mixture into cheesecake batter to create beautiful marbled swirls without overmixing.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 168
- Sugar: 5.3g
- Sodium: 61mg
- Fat: 8.6g
- Saturated Fat: 4.9g
- Unsaturated Fat: 3.7g
- Trans Fat: 0.1g
- Carbohydrates: 20.2g
- Fiber: 0.9g
- Protein: 1.3g
- Cholesterol: 21mg