Description
Sweet raspberry ribbons dance through creamy lemon cheesecake, creating a dessert that balances tangy and rich flavors. Silky smooth filling nestled on a buttery graham cracker crust promises pure indulgence you won’t be able to resist.
Ingredients
Scale
Crust:
- 1 12 ounces (340 grams) Golden or Lemon Oreos, finely crushed
- 2 ounces (57 grams) / 1/4 cup butter, melted
Filling:
- 16 ounces (454 grams) cream cheese (not whipped, softened to room temperature)
- 3/4 cup (150 grams) granulated sugar
- 3 large eggs (at room temperature)
- 3 tablespoons heavy cream
- 1/3 cup (85 grams) sour cream or Greek yogurt
- Zest of 2 medium lemons
- 1/3 cup (80 milliliters) fresh lemon juice
Raspberry and Topping:
- 6 ounces (170 grams) fresh raspberries
- 2 tablespoons granulated sugar
- 1 cup (240 milliliters) / 8 ounces (227 grams) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon dry milk powder
- Fresh raspberries (for garnish)
Instructions
- Prepare the oven at 350°F and lightly coat a springform pan with grease.
- Crush Oreos and blend with melted butter, pressing the mixture firmly into the pan’s bottom and slightly up the sides.
- Refrigerate the crust while preparing the filling.
- Pulverize raspberries with sugar in a food processor until completely smooth.
- Strain the raspberry mixture through a fine mesh sieve to eliminate seeds, then set aside.
- Using an electric mixer, cream the cream cheese for 3 minutes until velvety and uniform.
- Gradually incorporate granulated sugar at low speed, mixing for an additional 3 minutes.
- Blend in heavy cream, sour cream, lemon zest, and juice until thoroughly integrated.
- Gently fold in eggs one at a time, ensuring a creamy, consistent texture.
- Transfer the cheesecake batter into the prepared crust.
- Artfully distribute raspberry puree across the surface and create swirls using a knife.
- Create a water bath by placing the springform pan inside a larger cake pan, then situate within a roasting pan. Fill with hot water halfway up the pan’s sides to prevent moisture infiltration.
- Bake for 60-70 minutes until the center maintains a gentle wobble.
- Switch off the oven and allow the cheesecake to cool internally for one hour.
- Remove from water bath, wrap securely with plastic, and refrigerate overnight.
- Chill the mixing bowl and whisk in the freezer for 5 minutes.
- Whip heavy cream, then fold in powdered sugar and dry milk powder until stiff peaks form.
- Elegantly pipe whipped cream around the cheesecake’s perimeter.
- Garnish with fresh, vibrant raspberries.
- Slice using a hot, clean knife, wiping between each cut for pristine presentation.
Notes
- Experiment with gluten-free Oreo alternatives or graham cracker crusts for those with dietary restrictions.
- Ensure cream cheese is at room temperature to prevent lumps and create a smoother cheesecake texture.
- Use a gentle swirling technique when adding raspberry puree to create beautiful, consistent marble patterns without overmixing.
- Protect the delicate cheesecake from cracking by avoiding overmixing eggs and using the water bath method for even, gentle baking.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 31 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg