This Raspberry Lemon Cheesecake is one of the most refreshing and decadent cheesecakes I’ve ever had. I am a huge cheesecake lover, but this one tops the charts! The lemon flavored cheesecake is topped with fresh raspberries and drizzled with a lemon raspberry glaze that’s just to die for. The freshness of the lemon flavoring and the raspberries almost makes it taste (do I dare say?) healthy! It’s definitely not healthy, but the raspberries on top makes me feel a little bit better! 🙂
It’s absolutely perfect for a sweet addition to a springtime brunch or after dinner dessert. And if you are hosting a Valentine’s day brunch or making a romantic meal at home, this is the perfect festive dessert to serve to your honey! I can guarantee you that this will be making an appearance at our Valentine’s Day festivities this year! Plus it is pretty simple to make and just looks absolutely GORGEOUS and so professional that people will be “oohing and ahhing” all day long!
Enjoy!
- 2 cups of graham crackers (about 15 crackers or 30 squares)
- ½ tsp ground cinnamon
- 4 tbs granulated sugar
- 1 stick unsalted butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 3 eggs
- 1 cup sugar
- 2 cups sour cream
- 1 lemon, zested
- 1 tbs fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup water
- 2 Tablespoons sugar
- ½ cup mashed raspberries
- 2 tbs fresh lemon juice
- 1 tsp lemon extract
- 1 ounce gelatin
- 2 pints fresh raspberries
- Preheat oven to 325 degrees F.
- Using a food processor or blender, crush the graham crackers, and add the cinnamon, sugar and melted butter. Pulse for 30 more seconds.
- Pour the crumbs into a greased 12-inch springform pan and press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- In the bowl of an electric mixer, beat the cream cheese on low for about one minute or until smooth. With the mixer on low, add the eggs one at a time until fully combined. Slowly add the sugar and mix until creamy. Add the sour cream, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl and mix again until combined. Be careful not to overblend or your cheesecake will crack.
- Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
- Bake in preheated oven for 60 minutes. The cheesecake should still jiggle. Let it cool in the pan for 30 minutes then cover with a plastic wrap and chill in the refrigerator for at least 3 hours. Unmold the cheesecake and transfer to a cake plate.
- While cooling, make your glaze. In a small sauce pan, bring the water, sugar, raspberries and lemon juice and lemon extract to a boil in a small sauce pan. Once the mixture reaches a boil, reduce the heat and simmer uncovered for 10 minutes. Add the gelatin and stir until fully dissolved. Allow to cool.
- Scoop half of the glaze on the cheesecake and spread evenly.
- Top the cheesecake with the raspberries and brush the remaining glaze over the top.
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