Cheesecake Factory Style Lemon Raspberry Cheesecake

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Cheesecake Factory Style Lemon Raspberry Cheesecake is a delightful dessert that balances the tartness of lemon with the sweetness of fresh raspberries. This rich and creamy cheesecake atop a buttery graham cracker crust is sure to impress at any gathering. The zesty lemon flavor combined with vibrant raspberry swirls makes every bite a special treat, perfect for family dinners or celebrations!

Cheesecake Factory Style Lemon Raspberry Cheesecake PIN

Table of Contents

Cheesecake Factory Style Lemon Raspberry Cheesecake Recipe

  • Perfect for Spring and Summer Gatherings. Its fresh flavors make it a refreshing dessert option that everyone will love.
  • A Showstopper at Any Event. The beautiful raspberry swirls make this cheesecake visually stunning and perfect for special occasions.

Ingredients for Cheesecake Factory Style Lemon Raspberry Cheesecake

Cheesecake Factory Style Lemon Raspberry Cheesecake Ingredients PIN

  • Graham Cracker Crumbs: Form the base of the cheesecake crust. Freshly crushed for best results.
  • Unsalted Butter: Binds the crumbs together and provides richness.
  • Granulated Sugar: Adds sweetness to both the crust and filling.
  • Philadelphia Cream Cheese: The main ingredient for the rich, creamy cheesecake filling.
  • Sour Cream: Adds a tangy flavor and smooth texture.
  • Eggs: Provide structure and stability to the cheesecake.
  • Fresh Lemon Juice: Enhances the flavor with a bright citrus note.
  • Zest of One Lemon: Intensifies the lemon flavor.
  • Fresh Raspberries: Provides a beautiful swirl and fruity taste.
  • Powdered Sugar: To sweeten the raspberry topping and blend it smoothly.

How to Make Cheesecake Factory Style Lemon Raspberry Cheesecake

Cheesecake Factory Style Lemon Raspberry Cheesecake Preparation PIN

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create an even crust.
  3. In another bowl, beat the cream cheese until smooth. Gradually add in granulated sugar, then add in sour cream, then mix in eggs one at a time, mixing until completely incorporated.
  4. Add lemon juice and zest to the cream cheese mixture and stir until combined.
  5. Pour the cream cheese mixture into the prepared crust, smoothing the top with a spatula.
  6. In a separate bowl, mash the fresh raspberries with powdered sugar and swirl them into the cheesecake mixture gently to create a marbled effect.
  7. Bake for about 60 minutes or until the center is slightly jiggly. Turn the oven off and let the cheesecake cool inside the oven for an hour.
  8. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips for Making Cheesecake Factory Style Lemon Raspberry Cheesecake

  • Use Room Temperature Ingredients: Make sure all your dairy ingredients are at room temperature for the smoothest batter.
  • Do Not Overmix: Mix until just combined to avoid incorporating too much air, which can cause cracks.

Make-Ahead Instructions

  • This cheesecake can be made up to 2 days in advance. Store it, covered, in the refrigerator until ready to serve.
  • You can also prepare the crust and filling separately a day ahead, then assemble and bake before your event.

Storing Leftovers

Keep any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For the best results, if it’s been sliced, cover the surface with plastic wrap to avoid drying out.

Freezing Cheesecake Factory Style Lemon Raspberry Cheesecake

  • Wrap individual slices in plastic wrap and place them in a freezer-safe container to prevent freezer burn.
  • Freeze for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy.

Reheating Cheesecake Factory Style Lemon Raspberry Cheesecake

  • Cheesecake is best served chilled, so there’s no need to reheat it unless left at room temperature for an extended period.
  • If serving straight from the fridge, allow it to sit for about 15 minutes at room temperature for the best texture.

Serving Suggestions

FAQs

Can I use frozen raspberries?

Yes, you can substitute fresh raspberries with frozen, but be aware they may release more juice, making the cheesecake a little wetter.

How can I prevent cracks in my cheesecake?

Be careful not to overmix the batter and make sure your oven temperature is correct.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a similar tangy flavor.

How do I know when my cheesecake is done?

The edges should be set and the center should have a slight jiggle to it. It will firm up as it cools.

Can I make this cheesecake without a springform pan?

Yes, you can use a standard cake pan, but it may be harder to remove the cheesecake without breaking it.

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