Summer Lemon Raspberry Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker or digestive biscuit crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened (about 2 cups)
¾ cup granulated sugar
3 large eggs
¾ cup sour cream
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
For the Raspberry Glaze:
2 cups raspberries (fresh or frozen)
⅓ cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch mixed with 2 tablespoons water
For Decoration:
⅔ cup heavy whipping cream (whipped to stiff peaks)
Fresh raspberries (about ½ cup)
Lemon slices (from 1 lemon, thinly sliced)
White chocolate curls (optional)
Directions:
Preheat your oven to 325°F (160°C) and prepare a springform pan by greasing and lining the bottom with parchment paper.
In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of the pan to form an even crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat again until fluffy. Mix in the eggs one at a time, beating well after each. Stir in the sour cream, lemon zest, lemon juice, and vanilla until smooth.
Pour the batter over the prepared crust and tap the pan gently to release any air bubbles. Bake in a water bath for 55–65 minutes, or until the center is just set and still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 6 hours or overnight.
For the raspberry glaze, heat raspberries, sugar, and lemon juice in a saucepan over medium heat. Once softened, add the cornstarch slurry and stir continuously until thickened. Remove from heat and let cool completely.
Once the cheesecake is fully chilled, spread the raspberry glaze over the top. Pipe whipped cream around the edges. Decorate with fresh raspberries, lemon slices, and white chocolate curls if desired. Chill until ready to serve.
Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 7 hours (includes chilling)
Kcal: 430 kcal | Servings: 10 slices
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