Description
This Cheesecake Factory Style Lemon Raspberry Cheesecake is a delightful blend of lemon and raspberry flavors, beautifully layered to create the perfect sweet and creamy dessert.
Ingredients
- 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.
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- 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.
- 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.
- Add lemon juice and zest to the cream cheese mixture and stir until combined.
- Pour the cream cheese mixture into the prepared crust, smoothing the top with a spatula.
- In a separate bowl, mash the fresh raspberries with powdered sugar and swirl them into the cheesecake mixture gently to create a marbled effect.
- 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.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Make sure all your dairy ingredients are at room temperature for the smoothest batter.
- Mix until just combined to avoid incorporating too much air, which can cause cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cheesecake, lemon, raspberry