Description
Zesty sunny lemon cheesecake with raspberry ribbon brings Mediterranean sunshine to your dessert table. Creamy layers of tangy citrus and sweet berry swirls promise a delightful escape that will transport palates to coastal bliss.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Flavor and Garnish Ingredients:
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup raspberry preserves
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Craft a buttery foundation by thoroughly blending graham cracker crumbs with sugar and melted butter, pressing the mixture compactly into the base of a 9-inch springform pan.
- Transform cream cheese into a silky canvas by beating until ultra-smooth, then incorporate powdered sugar and vanilla until fully integrated.
- Gently fold lemon zest, fresh lemon juice, and aerated whipped cream into the cream cheese mixture, creating a luminous, velvety filling with vibrant citrus undertones.
- Construct the raspberry ribbon by simmering raspberries with sugar, water, and cornstarch over medium heat until the mixture transforms into a glossy, thickened compote.
- Strain the raspberry sauce through a fine mesh sieve to eliminate seeds, then allow the vivid crimson sauce to cool completely to room temperature.
- Cascade half of the lemon-infused cheesecake filling over the graham cracker foundation, then artfully drizzle half of the raspberry sauce across the surface.
- Continue layering by pouring remaining cheesecake filling and delicately swirling the residual raspberry sauce using a knife, creating an elegant marbled effect.
- Refrigerate the assembled dessert for a minimum of 4 hours, preferably overnight, allowing the cheesecake to set and flavors to harmonize.
- Before serving, adorn with fresh raspberries and delicate lemon zest to enhance the visual and flavor profile.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, velvety filling for the cheesecake.
- Use fresh lemon zest and juice for a bright, vibrant citrus flavor that enhances the overall taste of the dessert.
- Strain the raspberry sauce thoroughly to achieve a silky, seed-free ribbon that adds a beautiful color and tangy contrast to the creamy cheesecake.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 153
- Sugar: 4 g
- Sodium: 51 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg