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
