Introduction: 

Indulge in the perfect blend of tangy raspberries, zesty lemonade, and creamy cheesecake with our Raspberry Lemonade Cheesecake recipe. This delightful dessert is sure to impress your taste buds and leave you craving more. Follow along as we guide you through creating this refreshing treat that's perfect for any occasion.


SOURCE

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Raspberry Swirl:

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon water
1 tablespoon lemon juice


Instructions:

Preparation: 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.


Making the Crust: 

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.


Preparing the Filling: 

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.


Creating the Raspberry Swirl: 

In a small saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Let the raspberry sauce cool slightly.


Assembly: 

Pour the cheesecake filling over the cooled crust. Dollop spoonfuls of the raspberry sauce over the top of the cheesecake batter. Use a knife to gently swirl the raspberry sauce into the cheesecake batter, creating a marbled effect.


Baking: 

Place the springform pan into a larger baking pan and fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath helps prevent the cheesecake from cracking. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.


Cooling: 

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually. Then, remove the cheesecake from the oven and let it cool completely at room temperature.


Chilling: 

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.


Presentation: 

Serve chilled, optionally garnished with fresh raspberries and lemon slices.


Conclusion:

Treat yourself and your loved ones to a slice of our Raspberry Lemonade Cheesecake, a delightful fusion of flavors that's as refreshing as it is decadent. Perfect for a summer soirée or a special dessert any time of the year, this recipe is sure to become a favorite in your repertoire. Enjoy the sweet and tangy sensation of raspberry lemonade in every bite of this creamy cheesecake masterpiece!