24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup sour cream
6 tbsp lemon juice
2 tbsp lemon zest
3 large eggs + 2 egg yolks, room temperature
A detailed image showing the final preparation of Raspberry Lemon Cheesecake. The image includes the cheesecake being assembled with the lemon cheesecake filling being poured into the graham cracker crust, and the raspberry filling being swirled into the top. The setting is on a rustic wooden table with warm, inviting lighting highlighting the process, and baking tools such as a mixing bowl and spatula nearby.
Instructions:
Prepare Raspberry Filling: Whisk cornstarch, lemon juice, and water. Cook with raspberries and sugar, then puree and strain.
Crust: Press crumb mixture into a springform pan and bake. Prep pan for water bath.
Cheesecake: Blend cream cheese, sugar, flour, sour cream, lemon juice, and zest. Add eggs gradually. Pour into crust, add raspberry filling, and swirl.
Bake: Set in a water bath and bake. Allow to cool gradually in the oven, then chill.
Serve: Garnish with fresh raspberries and lemon slices.
A detailed image showing the baked Raspberry Lemon Cheesecake being taken out of the oven. The cheesecake has a beautiful golden-brown crust and a marbled raspberry swirl on top. The setting is a cozy kitchen with warm, inviting lighting, a cooling rack, and baking tools like an oven mitt and a spatula nearby.
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
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