Description
This luscious Raspberry Lemon Cheesecake combines a buttery digestive biscuit crust with a creamy lemon-infused cheesecake filling, topped with a vibrant raspberry swirl. Perfectly balanced between tart and sweet, this dessert offers a refreshing twist on classic cheesecake that is sure to impress at any gathering.
Ingredients
Scale
Crust
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 200 ml heavy cream
- Zest of 2 lemons
- 100 ml fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Raspberry Swirl
- 150 g fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
Instructions
- Preheat and prepare pan: Preheat your oven to 160°C (320°F). Line the base and sides of a springform pan with parchment paper to prevent sticking and facilitate easy removal.
- Make the crust: Combine the crushed digestive biscuits with the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Chill it in the refrigerator for 15 minutes to set the crust.
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring there are no lumps for a silky texture.
- Add eggs: Incorporate the eggs one at a time, mixing gently after each addition to maintain a smooth batter without incorporating too much air.
- Incorporate remaining filling ingredients: Stir in the heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt until everything is fully blended into a homogeneous cheesecake batter.
- Prepare raspberry sauce: In a small saucepan, cook the fresh raspberries with 2 tablespoons of sugar over medium heat until the berries soften. Add the cornstarch and continue cooking until the sauce slightly thickens. For a smoother sauce, optionally strain to remove seeds.
- Assemble cheesecake and add raspberry swirl: Pour the cheesecake batter over the chilled crust in the springform pan. Spoon the raspberry sauce evenly over the top and gently swirl it into the batter with a knife to create a marbled effect.
- Bake: Place the cheesecake in the preheated oven and bake for 50 to 60 minutes. The edges should be set while the center has a slight jiggle when gently shaken, indicating perfect doneness.
- Cool gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside the oven to prevent cracking and ensure a creamy texture.
- Chill before serving: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Slice and serve chilled for the best flavor and texture.
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a smoother raspberry sauce, strain out the seeds after cooking.
- Allow the cheesecake to cool gradually to avoid cracks on the surface.
- Refrigeration time is critical for the cheesecake to set properly, don’t rush this step.
- If desired, garnish with fresh raspberries or lemon zest before serving.
