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Cheesecake Factory Style Lemon Raspberry Cheesecake

Cheesecake Factory Style Lemon Raspberry Cheesecake


  • Author: Elena Bennett
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

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

  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.

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