Description
This Raspberry Lemon Cheesecake features a buttery graham cracker crust layered with a creamy lemon-infused Philadelphia cream cheese filling and topped with fresh raspberries and a luscious raspberry puree. The tartness of lemon and sweetness of raspberries complement the rich, smooth texture, creating a delightful dessert perfect 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 lemon zest and juice from 1 lemon
- 3 cups (12 oz) raspberries, divided
Raspberry Puree
- 400g frozen raspberries
- 46g sugar
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 1 cup of sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1 cup plus 2 tbsp sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice. Gently fold in 2 cups of fresh raspberries to the mixture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-65 minutes or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Prepare the raspberry puree: While the cheesecake is baking, combine frozen raspberries and 46g sugar in a saucepan over medium heat. Cook, stirring occasionally until raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and strain through a sieve to remove seeds. Let cool completely.
- Chill and garnish: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set completely. Before serving, spread the raspberry puree over the top of the cheesecake, garnish with remaining fresh raspberries.
Notes
- Make sure the cream cheese is fully softened for a smooth batter.
- Press the crust firmly to avoid crumbling when slicing.
- Do not overbake; the center should still have a slight jiggle to ensure a creamy texture.
- Use fresh lemon zest and juice for best flavor.
- Raspberry puree can be made ahead and refrigerated.
- This cheesecake tastes best chilled for at least 4 hours or overnight.
Keywords: Raspberry Lemon Cheesecake, Philadelphia Cream Cheese, Lemon Zest, Graham Cracker Crust, Raspberry Puree, Creamy Cheesecake