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Raspberry Lemon Cheesecake Recipe

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4.7 from 146 reviews

This Raspberry Lemon Cheesecake offers a delightful combination of tangy lemon and sweet raspberries atop a crisp graham cracker crust, blended with creamy Philadelphia Original Cream Cheese. Perfectly smooth and rich, this classic dessert is enhanced by a vibrant raspberry puree, making it a refreshing and visually stunning treat for any occasion.

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
  • 1 cup plus 2 tbsp sugar, divided
  • 4 eggs
  • 1 tbsp zest and juice from 1 lemon
  • 3 cups (12 oz) raspberries, divided

Raspberry Puree

  • 400g frozen raspberries
  • 46g sugar

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, 1 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 2 tablespoons of sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in the lemon zest and juice, followed by 2 cups of the fresh raspberries, gently folding them into the mixture.
  3. Assemble and bake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Place the pan in a preheated oven at 325°F (163°C) and bake for approximately 50-60 minutes, or until the center is just set but still slightly jiggly. Remove from oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set fully.
  4. Prepare the raspberry puree: In a saucepan, combine the frozen raspberries and 46g sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain the puree through a fine mesh sieve to remove seeds. Let cool completely.
  5. Serve: Before serving, drizzle the raspberry puree over the chilled cheesecake and garnish with the remaining 1 cup of fresh raspberries for added texture and color.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Baking times may vary depending on oven; watch closely to avoid overbaking.
  • For best results, refrigerate cheesecake overnight to enhance flavors and texture.
  • You can substitute fresh raspberries for frozen in the puree if preferred.
  • Use a water bath when baking if you want to avoid cracks on the cheesecake surface.

Find it online: https://amandafood.com/raspberry-lemon-cheesecake-recipe/