Lemon Raspberry Cheesecake

Updated at: Thu, 17 Aug 2023 05:01:10 GMT

Step 1

Crust

Step 2

Place the oven rack in the middle of the oven. Preheat to 350°F.

Step 3

Line the length and width of a 9x5 inch loaf pan with parchment paper, spray with nonstick cooking spray. Set aside. Make sure to have enough parchment paper hanging off the sides. This will be helpful in removing the cheesecake once cooled.

Step 4

In a small mixing bowl stir together graham cracker crumbs, melted butter, sugar, and salt until fully combined. It should look like wet sand.

Step 5

Tightly press the graham cracker mixture into the bottom of the loaf pan. Use a flat bottom kitchen item like a measuring cup to get the crust as even as possible.

Step 6

Bake for 15-20 minutes or until the edges are golden brown. Let cool. Turn the heat on the oven down to 325°F.

Step 7

While the crust is cooling, begin making the cheesecake filling by adding the sugar, and lemon zest into a medium mixing bowl. Whisk or massage zest into sugar.

Step 8

Add in the cream cheese, sour cream, lemon juice and the egg. Using a hand or stand mixer cream together until filling is completely smooth.

Step 9

Pour filling on top of the cooled crust.

Step 10

Dollop a few spoonfuls of raspberry puree on top of the filling and carefully swirl in using a toothpick, knife, or even a wooden skewer.

Step 11

Place the loaf pan into a 9x9 inch square pan (or any pan slightly bigger) and carefully pour hot water into the pan, surrounding the loaf pan.

Step 12

Bake for 50-60 minutes or until the top of the cheesecake is slightly brown, and not sticky when touched. The cheesecake filling should be slightly jiggly near the center, but not too loose. If the filling is still too jiggly, place back in the oven for 10 minutes at a time, until fully baked.

Step 13

Remove the loaf pan from the water bath and let cool on a wire rack for 30 minutes or until the bottom of the pan is no longer hot to the touch. Cover with foil or plastic wrap and let cool in the refrigerator for at least 8 hours. Overnight for best results.

Step 14

Before removing the cheesecake from the pan, sit on the counter for about 20 minutes. This is for easier removal from the loaf pan.

Step 15

Run a butter knife around the edges of the cheesecake. Carefully use the extra parchment paper hanging over the pan to lift the cheesecake out and set on a cutting board or serving tray.

Step 16

Slice cheesecake into desired pieces and serve.

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