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Sunny Lemon Cheesecake with Raspberry Ribbon


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  • Author: Lina Judi
  • Total Time: 4 hours 30 minutes

Description

Brighten your day with this luscious lemon cheesecake, perfectly complemented by a vibrant raspberry ribbon. A delightful combination of tangy and sweet in every slice!


Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 cup whipped cream

For the Raspberry Ribbon:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Instructions

  • Prepare the Crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until combined. Fold in lemon zest, lemon juice, and whipped cream until smooth and creamy.
  • Prepare the Raspberry Ribbon: In a small saucepan, combine raspberries, granulated sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until raspberries break down and the mixture thickens. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool completely.
  • Layer the Cheesecake: Pour half of the cheesecake filling over the prepared crust in the springform pan. Drizzle half of the raspberry sauce over the cheesecake filling.
  • Repeat: Pour the remaining cheesecake filling and drizzle the remaining raspberry sauce, creating a swirl pattern with a knife or skewer.
  • Chill: Refrigerate for at least 4 hours or overnight until set.
  • Serve: Before serving, garnish with fresh raspberries and lemon zest.

Notes

For best results, refrigerate overnight to allow flavors to meld and the cheesecake to set properly.

  • Prep Time: 30 minutes
  • Cook Time: 4 hours