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–+ servings

Lemon Raspberry Delight

Lemon Raspberry Delight cheesecake combines tangy lemon and sweet raspberry for a burst of flavor. Perfect for any occasion, this creamy and refreshing dessert is easy to make and sure to impress.
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Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 8 pieces
Calories: 380kcal
Cost: $20

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Zester
  • Knife

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup lemon curd
  • 1 tbsp lemon juice
  • 1/2 cup raspberry puree
  • 1 tbsp sugar
  • q.s. lemon zest curls for garnish
  • q.s. fresh raspberries for garnish
  • q.s. whipped cream for garnish

Instructions

  • Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined; press firmly into the bottom of the prepared pan to form the crust.
  • Bake for 10 minutes, then set aside to cool.
  • In a large bowl, beat the cream cheese and sugar until smooth; add the vanilla extract and eggs, one at a time, beating well after each addition.
  • Mix in the heavy cream, lemon zest, and lemon juice until well combined.
  • Pour half of the cheesecake filling over the cooled crust and smooth the top.
  • In a small bowl, mix the lemon curd and lemon juice until smooth; in another bowl, mix the raspberry puree and sugar until smooth.
  • Drop spoonfuls of the lemon-raspberry mixture over the cheesecake filling and use a knife to swirl them gently.
  • Pour the remaining cheesecake filling over the swirled layer and smooth the top.
  • Bake the cheesecake for 50-60 minutes or until the center is set; let it cool in the oven with the door slightly ajar.
  • Refrigerate for at least 4 hours or overnight before serving.
  • Garnish with lemon zest curls, fresh raspberries, and a dollop of whipped cream before serving.

Notes

Make sure all your ingredients are at room temperature for a smooth texture. Consider using a water bath to prevent cracks in the cheesecake. You can add a splash of orange liqueur to the raspberry puree for an enhanced flavor. Store in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight in the refrigerator.

Nutrition

Calories: 380kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 310mg | Potassium: 144mg | Fiber: 1g | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg
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