Lemon Raspberry Cream Cheesecake from The Cheesecake Factory features a smooth lemon cream cheesecake layered with fresh raspberry sauce atop a buttery graham cracker crust, garnished with vibrant lemon zest and whole raspberries for a refreshing and tangy dessert experience.
Equipments
- Mixing bowls
- Electric mixer (stand or hand)
- Rubber spatula
- Measuring cups
- Measuring spoons
- Springform pan (9-inch)
- Food processor or blender (for crust and raspberry sauce)
- Saucepan (for raspberry sauce)
- Fine mesh sieve (for straining raspberry sauce)
- Zester or microplane
- Baking sheet (for water bath)
- Aluminum foil (for wrapping pan)
- Offset spatula or knife
- Cooling rack
- Serving plate
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar (for filling)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1/2 cup seedless raspberry jam
- 2 cups fresh raspberries
- 2 tablespoons water
- 2 tablespoons granulated sugar (for sauce)
- Lemon zest (for garnish)
- Fresh raspberries (for garnish)
Using softened cream cheese ensures a smooth and creamy texture in the cheesecake filling, while fresh lemon juice and lemon zest provide the essential tangy brightness characteristic of the dessert. The graham cracker crust requires finely crushed crumbs mixed with melted unsalted butter and a bit of sugar to create a firm, buttery base. When preparing the raspberry sauce, straining the mixture through a fine mesh sieve removes seeds for a silky finish, and incorporating seedless raspberry jam enhances sweetness and consistency. Measuring ingredients precisely with proper tools, such as measuring cups and spoons, helps maintain balance between tartness and sweetness, crucial for the authentic flavor. Your homemade Lemon Raspberry Cream Cheesecake from The Cheesecake Factory copycat menu will capture the refreshing tang and creamy richness of the original signature dessert.
Instructions
- Preheat oven to 325°F (163°C).
- Prepare the graham cracker crust by combining graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes; remove and let cool.
- Wrap the outside of the pan with aluminum foil to prepare for water bath.
- In a large mixing bowl, beat softened cream cheese with electric mixer until smooth.
- Add 1 1/4 cups sugar, lemon zest, lemon juice, and vanilla extract; mix until well combined.
- Add eggs one at a time, mixing on low speed and scraping sides of bowl between additions.
- Mix in sour cream and flour until smooth.
- Pour half of the cheesecake batter over the cooled crust.
- In a food processor or blender, combine raspberry jam, 1 cup fresh raspberries, 2 tablespoons water, and 2 tablespoons sugar; blend until smooth.
- Strain raspberry sauce through fine mesh sieve into a bowl to remove seeds.
- Drizzle half the raspberry sauce over the cheesecake batter and swirl gently with a knife.
- Pour the remaining cheesecake batter over, and smooth the top with an offset spatula.
- Drizzle remaining raspberry sauce and swirl again.
- Set the foil-wrapped pan in a baking sheet; pour hot water into the sheet to create a water bath.
- Bake cheesecake for 60-70 minutes, or until center is almost set but still slightly jiggly.
- Turn off oven, crack oven door, and let cheesecake cool in oven for 1 hour.
- Remove pan from oven and cool completely on a rack.
- Refrigerate cheesecake overnight (at least 4-6 hours).
- Remove cheesecake from pan and transfer to serving plate.
- Garnish with lemon zest and fresh raspberries before serving.
Substitution
Lemon Raspberry Cream Cheesecake from The Cheesecake Factory copycat menu combines a creamy lemon-flavored cheesecake with juicy raspberry sauce on a crunchy graham cracker crust. If fresh raspberries are not available, frozen raspberries can be used, just thaw and drain excess liquid before making the sauce to avoid a watery texture. You can substitute sour cream with Greek yogurt for a slightly tangier flavor and a healthier option. When a food processor is unavailable, crush graham crackers in a sealed plastic bag with a rolling pin for the crust. Keep foil-wrapped springform pan secure during the water bath to prevent water from seeping in and ruining the cheesecake texture.
Tips
Ensure your cream cheese is fully softened to avoid lumps and achieve a smooth cheesecake batter. When adding eggs, mix on low speed and scrape the bowl sides to ensure even incorporation without overmixing, which can cause cracking. Using a water bath with a foil-wrapped springform pan helps regulate baking temperature and prevents the crust from getting soggy or the cake from drying out. Your raspberry sauce will be seed-free and silky by straining the blended mixture through a fine mesh sieve before swirling it into the batter.
Nutritions
One slice of Lemon Raspberry Cream Cheesecake from The Cheesecake Factory typically contains around 450-500 calories, with approximately 35 grams of fat, 40 grams of carbohydrates, and 7 grams of protein. The cream cheese and sour cream provide a rich source of calcium and vitamin A, while fresh raspberries contribute dietary fiber and antioxidants such as vitamin C. The lemon juice and zest add a small amount of vitamin C, enhancing the nutritional profile with immune-boosting properties. Your dessert will deliver a balanced blend of fats, sugars, and nutrients, so enjoy it in moderation as part of a varied diet.
Storage
Store your Lemon Raspberry Cream Cheesecake tightly covered in plastic wrap or aluminum foil to prevent it from absorbing odors in the refrigerator. Keep it chilled at 35-40degF (1-4degC) to maintain its creamy texture and fresh flavors for up to 5 days. For longer preservation, freeze the cheesecake well-wrapped, and thaw in the fridge overnight before serving.
Variation or Alternatives
You can substitute the graham cracker crust with crushed digestive biscuits or gluten-free cookies for a different flavor or dietary needs. For the raspberry sauce, try swapping seedless raspberry jam with fresh or frozen raspberries blended with honey or agave syrup to reduce processed sugars. Instead of sour cream, Greek yogurt or creme fraiche can be used to add a tangy richness to the filling. To prevent cracking, bake the cheesecake in a water bath lined with a double layer of heavy-duty foil to trap moisture effectively.
Allergies
This Lemon Raspberry Cream Cheesecake contains common allergens such as dairy from cream cheese and sour cream, and eggs. The graham cracker crust typically contains wheat, posing a risk for those with gluten sensitivities or celiac disease. You should consult ingredient labels and your allergist before enjoying this dessert if you have food allergies.
Why this recipe?
The Lemon Raspberry Cream Cheesecake from Cheesecake Factory features a perfect balance of tangy lemon zest and sweet raspberry swirls combined with a smooth, creamy cheesecake base. Its vibrant flavors and rich texture make it a standout dessert choice that satisfies both fruit and cheesecake lovers. Trying a copycat recipe allows you to customize sweetness and freshness, capturing the iconic taste in your own kitchen. Your homemade version can recreate the indulgence of Cheesecake Factory's signature cheesecake while controlling ingredients and portion size.