Lemon Raspberry Cheesecake


Lemon Raspberry Cheesecake Recipe: A Perfect Combination of Sweet and Tangy



Cheesecake is a classic dessert that can be made in many different flavors. This Lemon Raspberry Cheesecake recipe is a delicious twist on the traditional cheesecake, adding a fruity and tangy flavor that is perfect for spring and summer.


➤ The following ingredients :


For the crust:


● 1 ½ cups graham cracker crumbs

● ⅓ cup granulated sugar

● 6 tablespoons unsalted butter, melted

For the filling:


● 24 ounces cream cheese, softened

● 1 cup granulated sugar

● 3 large eggs

● 2 teaspoons vanilla extract

● 1 tablespoon lemon zest

● ⅓ cup lemon juice

● 1 ½ cups fresh raspberries



For the topping:


● ½ cup raspberry jam

● 1 tablespoon water

● Fresh raspberries, for garnish


➤ How To Make it :


– Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray.


– In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan.


– In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined. Beat in the eggs one at a time, mixing well after each addition.


– Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture and beat until well combined.


– Gently fold in the fresh raspberries with a spatula.



– Pour the mixture over the crust and smooth the top with a spatula.


– Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.


– Remove the cheesecake from the oven and let it cool to room temperature.


– In a small bowl, microwave the raspberry jam and water for 30 seconds, or until the jam is melted and smooth.


– Brush the raspberry jam mixture over the top of the cheesecake.


– Refrigerate the cheesecake for at least 2 hours, or overnight.


– Garnish with fresh raspberries before serving.





— Make sure the cream cheese is at room temperature before mixing it. This will make it easier to mix and will prevent lumps in the cheesecake.


— Use fresh raspberries for the best flavor. Frozen raspberries can be used, but they will release more liquid and may affect the texture of the cheesecake.


— When mixing the filling, be gentle when folding in the raspberries to avoid crushing them.


— When baking the cheesecake, it should still be slightly jiggly in the center when it is done. Overbaking can cause the cheesecake to crack or become dry.


— Let the cheesecake cool to room temperature before brushing on the raspberry jam mixture. If the cheesecake is still warm, the jam will not set properly.


— Refrigerate the cheesecake for at least 2 hours, or overnight, to allow it to set properly.


➤ Conclusion:


This Lemon Raspberry Cheesecake recipe is a delicious and refreshing dessert that is perfect for any occasion. With a crunchy graham cracker crust, creamy cheesecake filling, and tangy raspberry topping, it’s sure to be a crowd-pleaser. By following these tips, you can ensure that your cheesecake turns out perfectly every time.




➤That’s it, all you have to do is Enjoy !


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