Step 1: Combine Crust Ingredients. In a large mixing bowl, add the graham cracker crumbs, melted butter (cooled to room temperature), sugar, and sea salt. Stir thoroughly with a spoon or your hands until all ingredients are uniformly combined and the mixture resembles wet sand.

Step 2: Press and Bake the Crust. Pour the prepared crust mixture into the greased springform pan. Using the bottom of a glass or your fingers, firmly press the mixture down to form an even layer on the bottom and extend it slightly up the sides of the baking pan. Place the pan onto a baking sheet (this helps catch any potential butter leakage and makes it easier to transfer). Bake for 8 minutes to set the crust and give it a slight crispness. While the crust bakes, you can start preparing the filling. Once baked, remove the crust from the oven and let it cool slightly.

Step 1: Infuse Lemon Flavor. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the grated lemon zest, granulated sugar, and sea salt. Use your fingers to rub the lemon zest into the sugar for a few minutes. This process releases the essential oils from the zest, deeply infusing the sugar with fragrant lemon flavor, making the sugar wonderfully aromatic and slightly yellow.

Step 2: Cream the Cheese. Add the softened, room-temperature cream cheese to the lemon sugar mixture. Blend with the paddle attachment on medium-low speed until the mixture is perfectly smooth and creamy, with no lumps. It’s vital to frequently scrape down the sides and bottom of the bowl to ensure everything is thoroughly incorporated and to achieve that velvety consistency.

Step 3: Add Liquids and Eggs. Pour in the fresh lemon juice and sour cream. Beat them into the cream cheese mixture until fully combined, again scraping the bowl frequently to prevent any lumps. Next, add the room-temperature eggs, one at a time. Beat just until each egg is incorporated before adding the next. Overmixing at this stage can incorporate too much air, which can cause the cheesecake to puff up too much and then crack when cooling. Scrape down the bowl after each egg addition to maintain a homogenous mixture.

Step 4: Prepare Raspberry Puree. Place the fresh or thawed raspberries into a fine-mesh sieve set over a clean bowl or container. Mash the raspberries thoroughly and use the back of a spoon to press them through the sieve, straining out all the seeds. Continue pushing until you’ve extracted as much vibrant, seedless raspberry puree as possible. This step ensures a silky-smooth cheesecake filling without gritty seeds.

Step 5: Incorporate Raspberry Puree. Gently pour the seedless raspberry puree into your prepared cheesecake batter. Using a rubber spatula, carefully fold the puree into the batter until it’s just combined and uniformly distributed, creating a beautiful, natural pink hue. Be careful not to overmix.

Step 6: Prepare for Water Bath. Place your pre-baked crust in its springform pan into a slightly larger round baking pan (1-2 inches wider than the cheesecake pan). This extra pan acts as a protective layer, preventing water from seeping into the springform pan during the water bath. Then, carefully place this nested setup into a large rectangular roasting dish or baking tray, ensuring it fits comfortably. Refer to the water bath options below and the photos for visual guidance.

Step 7: Pour Filling and Create Water Bath. Gently pour the beautiful pink cheesecake filling into the pre-baked crust. Once the filling is in, carefully pour boiling hot water into the large rectangular pan, ensuring the water level comes about halfway up the sides of the outer pan (or about 1 inch for the foil-wrapped springform option). With extreme caution (using oven mitts), carefully transfer the entire baking tray with the cheesecake and water bath into the preheated oven. Be very mindful of the hot water.

Step 8: Bake and Cool. Bake the cheesecake in the preheated oven (355°F or 180°C) for 80-90 minutes. The cheesecake is ready when the edges appear set and slightly puffed, but the very center still has a slight jiggle when gently shaken. It will continue to set as it cools. Once baked, turn off the oven, prop the oven door open slightly (about 4-6 inches), and allow the cheesecake to cool gradually inside the oven for 20 minutes. This slow cooling prevents cracks. Remove the cheesecake from the water bath and let it cool completely to room temperature on a wire rack. Finally, cover the cheesecake tightly with plastic wrap and refrigerate it overnight, or for at least 8 hours, to allow it to fully set and for the flavors to deepen and meld.

Step 1: Whisk Ingredients. In a medium, heavy-bottomed saucepan, combine the whole egg, egg yolk, granulated sugar, and a pinch of salt. Whisk vigorously to combine them thoroughly. Add the raspberries (fresh or frozen) and fresh lemon juice. For an extra punch of lemon, you can add a bit of grated lemon zest here as well.

Step 2: Cook and Thicken. Place the saucepan over medium-low heat. Stir constantly with a whisk or heat-resistant spatula to prevent the bottom from burning. The mixture will gradually heat up, begin to simmer, and noticeably thicken. Continue stirring frequently until it reaches a consistency thick enough to coat the back of a spoon.

Step 3: Strain for Smoothness. Once the curd has thickened, remove it from the heat. Immediately strain the hot curd through a fine-mesh metal sieve into a clean, non-metal bowl or container. Use a spoon or whisk to help push the curd through, ensuring all the seeds are removed and you’re left with a perfectly smooth, luscious curd. This step is essential for the best texture.

Step 4: Add Butter and Chill. Add the cold, cubed unsalted butter to the warm, strained raspberry curd. Stir until the butter is completely melted and the curd is smooth and glossy. This also helps to cool the curd slightly. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, and refrigerate until thoroughly chilled and thickened, typically at least 2 hours or overnight.

Step 1: Top with Raspberry Curd and Prepare Whipped Cream. Once your cheesecake is thoroughly chilled and set, remove it from the springform pan. Liberally spread the chilled raspberry curd over the entire top surface of the cheesecake using the back of a spoon or an offset spatula. In a separate, chilled large bowl (or stand mixer bowl), combine cold heavy whipping cream (35%), granulated sugar, and pure vanilla extract. Whip the mixture with an electric mixer until stiff peaks form, indicating a firm, pipeable whipped cream. Transfer the whipped cream into a piping bag fitted with a large star tip (or simply use a disposable zippered bag with the corner snipped off).

Step 2: Decorate and Serve. Pipe a beautiful border of whipped cream along the edge of the cheesecake, creating a stunning frame for the raspberry curd. Garnish the top with fresh lemon wedges or candied lemon slices and plenty of fresh, plump raspberries for a final pop of color and freshness. Slice and serve this exquisite Lemon Raspberry Cheesecake chilled for the best possible experience!

✔️ Expert Cheesecake Tips for a Flawless Result

Creating a perfect cheesecake requires attention to detail. Follow these expert tips for an incredibly smooth, creamy, and crack-free lemon raspberry cheesecake every time:

1. Choose Quality Cream Cheese: Always use good quality, full-fat, brick-style cream cheese. Low-fat varieties have a higher water content and will negatively impact the texture, making your cheesecake watery and less rich. Philadelphia original cream cheese is a widely trusted brand for its consistency and flavor.
2. Room Temperature Ingredients are Key: Ensure all your cold batter ingredients (cream cheese, sour cream, eggs) are at room temperature for at least 20 minutes before you start mixing. This allows them to blend together smoothly and evenly, preventing lumps and ensuring a uniform, silky batter.
3. Scrape Down the Bowl Religiously: During the mixing process, frequently stop and scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures that all ingredients are fully incorporated and prevents any unmixed pockets from forming, which can lead to a lumpy or uneven cheesecake.
4. Avoid Overmixing the Batter: After adding the eggs, mix just until they are incorporated – no longer. Overmixing at this stage can incorporate too much air into the batter, which causes the cheesecake to puff up excessively in the oven and then collapse and crack as it cools. Gentle mixing is crucial for a dense, creamy texture.
5. Embrace the Water Bath: Baking your cheesecake in a water bath is a non-negotiable step for achieving an evenly baked, ultra-creamy, and crack-free cheesecake. The steam from the water bath creates a moist environment in the oven, which helps the cheesecake cook gently and prevents it from drying out and cracking.
6. Recognize When It’s Done: Bake your cheesecake until the edges are set and appear slightly puffed, but the very center (about 2-3 inches in diameter) still has a slight, gentle jiggle when the pan is carefully nudged. It will continue to cook and set as it cools. Underbaking will result in a runny center, while overbaking is the primary cause of cracks.
7. Chill, Chill, Chill: Patience is a virtue when it comes to cheesecake. Allow your cheesecake to chill in the refrigerator for at least eight hours, or ideally overnight. This extended chilling period is essential for the flavors to fully develop, deepen, and for the cheesecake to achieve its perfectly firm, rich, and creamy texture.

🛁 Mastering the Water Bath for a Perfect Cheesecake

A water bath, also known as a bain-marie, is an indispensable technique for baking cheesecakes. It ensures uniform, gentle cooking, resulting in an ultra-creamy filling that sets beautifully without any unsightly cracks on the surface. Here are a couple of practical options for setting up your water bath, depending on the bakeware you have at hand.

The Preferred Water Bath Method (for Springform Pans): If you are using a springform pan, the most effective way to prevent water from seeping into your crust is to use a slightly larger round baking pan as a barrier. Find a round baking pan that is about 1 to 2 inches wider in diameter than your springform pan. Place your springform pan (with the cheesecake crust and filling) inside this larger round pan. This creates a protective seal. Then, place this entire nested setup into an even larger rectangular roasting tray. This is the method demonstrated and recommended in this recipe, as it reliably keeps the water out while still providing the essential moist heat for perfect baking.

Direct Water Bath (for Regular Round Pans): If your cheesecake is baked in a regular, solid-bottomed round baking pan (not a springform pan), you can place this pan directly into the larger water bath. Since there are no gaps for water to seep through, this method is straightforward. However, to easily remove the chilled cheesecake from the pan later, it’s highly recommended to create a “sling” out of two strips of parchment paper. Lay the strips perpendicular to each other in the pan before adding the crust and filling, leaving enough overhang on the sides to use as handles to lift the cheesecake out once it has chilled and set.

Aluminum Foil Barrier (for Springform Pans without a Larger Pan): If you’re using a springform pan and don’t have a secondary baking pan that’s 1-2 inches wider, you’ll need to create a robust aluminum foil barrier. Tightly wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil. Ensure the foil extends well up the sides of the pan, covering the bottom and all edges securely to prevent any water from leaking through the springform’s seams. Alternatively, for a more reliable seal, you can carefully place the foil-wrapped springform pan into a heat-safe sous vide bag before placing it in the water bath.

Lumpy or split cheesecake batter usually indicates that your ingredients weren’t at room temperature when you started. Room temperature ingredients blend together much more easily and create a smooth emulsion. Also, adding eggs too quickly or overmixing after adding them can cause the batter to seize or split. To fix this, ensure all ingredients are at room temperature and add eggs one by one, beating just until incorporated, scraping the sides of the bowl with every addition. If your batter is still lumpy, try placing the bowl in a warm area (like near a turned-on oven, not in it) for 10-20 minutes, then re-blend gently until smooth. A food processor can also sometimes help emulsify a stubborn, slightly separated batter.

Cheesecake cracks are typically caused by one of three issues: overbaking, an oven temperature that’s too high, or not using a water bath. Overbaking dries out the cheesecake, causing its surface to expand and then crack as it cools and contracts. Ensure your oven temperature is accurate by using an oven thermometer. Always remove the cheesecake from the oven while the center still has a slight jiggle. The gradual cooling process is also critical; leaving the cheesecake in the oven with the door ajar for 20 minutes allows it to cool slowly and prevents sudden temperature changes that can lead to cracks. A water bath helps maintain a moist, even cooking environment, significantly reducing the risk of cracking.

Unfortunately, no. For a water bath to be effective, the cheesecake pan needs to be directly immersed in the water. This ensures that the heat from the water evenly surrounds the sides and bottom of the cheesecake, promoting gentle, even cooking and preventing the edges from baking faster than the center. Placing the water bath on a separate rack below the cheesecake will only provide ambient steam, which is not sufficient to achieve the unique benefits of a direct water bath.

Chilling is arguably one of the most important steps for a perfect cheesecake! It needs to chill for a minimum of 8 hours, and ideally overnight, for several critical reasons. First, chilling allows the flavors to fully develop and meld, creating a richer and more complex taste. Second, and perhaps most importantly, it gives the cheesecake time to properly set. As it chills, the fats and proteins in the cream cheese solidify, transforming the filling into that signature firm, dense, and ultra-creamy texture that cheesecake is known for. Serving it too soon will result in a soft, unset, and less flavorful dessert.

Equipment

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  electric mixer
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  nine inch springform round baking pan

Ingredients

 

 

Instructions

 

Video

Notes

Nutrition