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Dreamy Summer Lemon Raspberry Cheesecake
Okay, let me spill the beans about my go-to summer treat. This Lemon Raspberry Cheesecake is totally a slice of magic—it's sweet and tart in all the right ways. The zippy lemon lifts everything and those raspberry swirls look almost too good to eat. Seriously, you'll want this at every sunny backyard hangout or when your whole crew comes over.
Why This One's Extra Awesome
What grabs me about this cheesecake? Lemon brings the zing while the raspberries are so sweet—every mouthful is a little party. It's so much lighter than those heavy cheesecakes, which is perfect when you're already sweating in summer. My friends always flip out over how the lemon zest and raspberry swirl bring out flavor you just can't quit.
What You’ll Need for This Stunner
- Creamy Middle: Grab cream cheese, but let it chill out at room temp first. You'll want sugar, some all purpose flour for that perfect finish, loads of fresh lemon zest and juice, then three eggs and two extra yolks for a rich, smooth bite.
- Swirl for Days: Raspberries work fresh or frozen, a bit of sugar to take out the sharpness, cornstarch to help it thicken, splash of lemon juice for more kick, and a little warm water to get it all moving.
- Golden Crust: Get some graham cracker crumbs, stir in melted butter to keep it all together, and a little sugar just to make that base pop.
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How It All Comes Together
- The Grand Finale
- Pop some extra lemon slices and fresh raspberries right on top for good looks before you show everyone.
- Cooling and Chilling Time
- Wrap the pan tight in foil, set it in a bigger one with water under it, and bake for about 85 minutes. Let it rest in the oven, then stash it in the fridge for at least 6 hours.
- Layering the Goodness
- Pour in the main filling to the crust, swirl that dreamy raspberry mix, top with more filling, then create another ribbon of raspberry through it all.
- Mixing the Filling
- Drop the oven to 300°F. Beat up cream cheese with sugar and flour till smooth, toss in lemon juice and zest plus sour cream, then mix in eggs one at a time, ending with the yolks.
- Building the Crust
- Get your oven hot at 325°F. Stir up butter, graham crumbs, and sugar. Pat that into your pan and bake for 10 minutes. Let it go cool before anything else.
- Making the Swirl
- Combine cornstarch, lemon juice, and water. Toss raspberries and sugar in a pot and cook till they're soft. Add the cornstarch mix, cook till it thickens, blend it smooth, and strain out the seeds.
My Go-To Tricks for Perfect Cheesecake
Let me pass along some secrets. Use a slow cooker liner in your pan so you don't have water leaks. Stick to a slow speed with your mixer to dodge any cracks. Always leave it to cool in the oven for a slow finish. And if you've got the patience, make it the day before—because it gets way better overnight.
Serving and Storing Like a Pro
This one’s already a total show-off, but throw more berries and some lemon slices on top if you want. Tuck it into your fridge and it'll be good for up to five days—as long as you keep it covered. If you’re thinking ahead, wrap single slices tight in plastic and foil and freeze 'em. When you want a piece, just let it sit in the fridge overnight.
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Common Questions
- → Can I use frozen raspberries instead of fresh?
Totally, frozen raspberries are just fine. Toss them in straight from the freezer. They might need a minute longer to cook, but they'll work great.
- → Why do I need to bake the cheesecake in a water bath?
The steam from the water keeps the oven extra moist and stops the cake from cracking. It's a simple trick for that super smooth texture.
- → How do I know when my cheesecake is done baking?
Look for the edges to be set while the middle still wiggles when you shake the pan. Letting it cool off slowly does the rest—and helps keep the top from cracking.
- → Can this cheesecake be frozen?
Yep, you can freeze it for up to three months. Wrap it up in both plastic wrap and foil. Thaw it in the fridge overnight when you want to eat it.
- → How far in advance can I make this cheesecake?
Make it as early as four days before. Keep it in the fridge. It actually tastes even better the next day, so don't stress if you have to make it ahead.