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- 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1/2 cup sour cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - 1/4 cup raspberry purée (store-bought or homemade) - 1 tablespoon cornstarch When I make Raspberry Lemonade Cheesecake, I love using fresh ingredients. The graham cracker crumbs create a perfect crust. The butter adds richness, while sugar balances the flavors. Cream cheese gives the cheesecake its creamy texture. I choose sour cream for extra smoothness. Fresh lemon juice adds a bright zing, and zest brings out the lemony scent. Fresh raspberries give color and a burst of flavor. Raspberry purée adds a sweet touch, and cornstarch helps the cheesecake set. Each ingredient plays a vital role in making this dessert memorable. This cheesecake serves about eight people. Each slice has roughly: - Calories: 320 - Fat: 20g - Carbohydrates: 30g - Protein: 5g This information helps you know what to expect. Adjust your portion sizes if you want fewer calories. - Springform pan - Mixing bowls - Electric mixer - Measuring cups and spoons Gathering your tools ahead makes cooking easier. A springform pan is best for cheesecakes. The sides release easily after baking. Mixing bowls and an electric mixer help you combine ingredients well. Accurate measuring cups and spoons ensure perfect results. With the right tools, you can focus on creating a delicious dessert. {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). This step helps the crust bake evenly. 2. In a medium bowl, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup of granulated sugar. Stir well. 3. Add 1/2 cup of melted unsalted butter to the bowl. Mix until the crumbs are moist. 4. Press this mixture into the bottom of a 9-inch springform pan. Make it firm and even. 5. Bake the crust for 10 minutes. This gives it a nice golden color. Remove from the oven and let it cool slightly. 1. In a large bowl, use an electric mixer to beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Mix until smooth. 2. Add 3 large eggs one at a time. Mix well after each egg to keep it creamy. 1. To the cream cheese mixture, stir in 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Blend until well mixed. 2. Gently fold in 1 cup of fresh raspberries and 1/4 cup of raspberry purée. Be careful not to break the raspberries too much. 1. Pour the cheesecake filling over the cooled crust in the springform pan. 2. Bake in the oven for 50 to 60 minutes. The edges should be set, but the center can jiggle a bit. 1. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps it cool slowly. 2. After an hour, remove the cheesecake from the oven. Let it cool to room temperature on the counter. 3. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours. For the best flavor, chill overnight. To get the best texture, always use room temperature ingredients. Cold cream cheese can lead to lumps. This makes it hard to mix well. Make sure to take your cream cheese out of the fridge about an hour before you start. Cracks can ruin the look of your cheesecake. To avoid this, don't overbeat the filling. Mix just until smooth. When baking, make sure the oven temperature is not too high. A gentle bake helps keep your cheesecake smooth and crack-free. Garnishing your cheesecake is easy and fun! You can use fresh raspberries on top. A drizzle of raspberry purée adds color and flavor. For a touch of green, add a mint sprig. This gives a nice contrast to the pink and yellow. When serving, cut the cheesecake into nice, even wedges. Use a sharp knife for clean cuts. Place each slice on a decorative plate. Pair it with a small glass of lemonade for a refreshing touch. This makes your dessert even more appealing. One common mistake is overmixing the filling. This can add too much air, causing cracks. Mix just until everything is combined. Another mistake is skipping refrigeration time. This step is key for flavor and texture. Let your cheesecake chill for at least four hours. If you can, let it sit overnight. This will help the flavors meld and improve the taste. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and to avoid lumps in your cheesecake. Don’t Overmix: When adding the eggs and folding in the raspberries, mix just until combined to maintain a light and airy texture. Water Bath Method: For a creamier texture, consider baking your cheesecake in a water bath, which helps regulate the temperature and prevents cracking. Chill Overnight: For the best flavor and texture, allow your cheesecake to chill overnight in the refrigerator before serving. {{image_4}} You can switch up the flavors in your cheesecake. Try using strawberries or blueberries instead of raspberries. These fruits add their unique taste and color. If you want something richer, mix in chocolate or vanilla flavors. A chocolate swirl can make it extra special. Vanilla gives a nice, smooth touch to the cheesecake. The crust can change your cheesecake game. Instead of using graham cracker crumbs, you can use Oreo cookies for a chocolate twist. Crush them finely and mix with butter. For a gluten-free option, use almond flour. Just combine it with melted butter and press it into your pan. You don’t have to stick to one style of cheesecake. A no-bake version is easy and quick. Just mix the filling, pour it into a crust, and chill until firm. Mini cheesecake bites are also fun. Use a muffin tin to make them bite-sized. They are perfect for parties or snacks. To keep your Raspberry Lemonade Cheesecake fresh, wrap it tightly in plastic wrap. Place it in the fridge. This helps the cheesecake maintain its creamy texture. If you have a lot left, you can freeze it too. Slice the cheesecake first, then wrap each piece. Store the slices in an airtight container or freezer bag. This way, you can enjoy it anytime! The cheesecake stays fresh in the fridge for about 5 days. For the best taste, eat it in the first 2-3 days. If frozen, it can last for up to 3 months. Make sure to label your container with the date. This helps you keep track of how long it has been stored. To thaw frozen cheesecake, move it from the freezer to the fridge. Let it sit overnight to thaw slowly. If you're in a hurry, you can leave it at room temperature for about 1 to 2 hours. Avoid using a microwave, as this can change the texture. Once thawed, enjoy your cheesecake chilled for the best flavor! You can use Greek yogurt or buttermilk instead of sour cream. Both options add creaminess. Greek yogurt gives a thicker texture, while buttermilk adds a slight tang. Either will work well in your cheesecake. Yes, you can make this cheesecake ahead of time. Prepare it a day before you plan to serve it. Let it chill in the fridge overnight. This allows the flavors to blend nicely. Look for the edges to be set, but the center should still jiggle slightly. If the edges puff up a bit, that’s normal. Once it cools, the center will firm up. You can use frozen raspberries, but there are some tips. Thaw them first and drain excess liquid. This prevents your filling from becoming too watery. Fresh raspberries work best for presentation. To slice your cheesecake, use a sharp knife. Dip the knife in warm water and wipe it dry before each cut. This gives you clean slices and keeps the raspberries intact. This article covered the key steps to make a delicious raspberry cheesecake. You learned about the ingredients, preparation, baking, and storage tips. Each part is vital to ensure a tasty treat. Remember to use fresh ingredients for the best flavor. Avoid common mistakes and try various flavors for fun. This recipe is a great way to impress friends and family. Enjoy your baking adventure and relish this creamy dessert!

Raspberry Lemonade Cheesecake

A refreshing and creamy cheesecake infused with raspberry and lemon flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 0.5 cups sour cream
  • 0.25 cups fresh lemon juice
  • 1 unit zest of lemon
  • 1 cups fresh raspberries
  • 0.25 cups raspberry purée
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar, mixing well. Pour in the melted butter and stir until the mixture is evenly moistened. Firmly press this mixture into the bottom of a 9-inch springform pan to form a solid crust. Bake the crust in the preheated oven for 10 minutes. Once baked, remove it from the oven and allow it to cool slightly.
  • In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is smooth and creamy. Next, add the eggs one by one, ensuring to mix thoroughly after each addition to maintain a consistent texture.
  • To the cream cheese mixture, incorporate the sour cream, fresh lemon juice, and lemon zest until well blended. Gently fold in the fresh raspberries and raspberry purée, being careful not to break the raspberries too much, as you want to maintain their shape.
  • Sprinkle the tablespoon of cornstarch over the cheesecake mixture. Gently fold it in, which will help stabilize the cheesecake and contribute to its desired creamy consistency.
  • Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the oven for 50-60 minutes, or until the edges are set, while the center remains slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, allowing it to cool gradually.
  • After the hour has passed, remove the cheesecake from the oven and let it cool to room temperature on the counter. Once it has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, but for optimal flavor, overnight is best.
  • When ready to serve, run a butter knife around the edges of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan. For a beautiful presentation, garnish the top of the cheesecake with additional fresh raspberries and a drizzle of raspberry purée.

Notes

For optimal flavor, refrigerate overnight before serving.
Keyword cheesecake, dessert, lemon, raspberry