Ingredients
Method
- Make the Raspberry Sauce: In a small bowl, stir together cornstarch and water until the cornstarch is dissolved. Add this mixture, along with the raspberries, granulated sugar, lemon juice, and lemon zest to a medium pot over medium heat. Stir and mash the berries to release their juice. Bring to a boil and simmer for about 3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract. Let it cool in the fridge.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is securely fastened. In a medium bowl, combine graham cracker crumbs and melted butter, stirring until the mixture reaches a wet sand consistency. Press the mixture evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove from the oven and set aside. Keep the oven at 350°F.
- Make the Cheesecake Filling: Ensure that all ingredients are at room temperature. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 1-2 minutes. Mix the lemon zest and sugar until it resembles wet sand, then add the sugar to the cream cheese and beat until well incorporated. Add eggs, one at a time, mixing on medium speed after each addition until just incorporated. Add vanilla extract and sour cream, mixing until smooth. Divide the batter into two portions, placing 2 ½ cups of the mixture into a medium bowl. Fold in lemon juice and zest into this portion. Fold raspberry sauce and freeze-dried raspberry powder into the larger portion of the batter.
- Assemble the Cheesecake: Pour spoonfuls of both the lemon and raspberry batters alternately over the cooled crust. Use a butter knife to swirl the two batters together for a marbled effect.
- Prepare the Water Bath and Bake: Boil a large pot of water. Prepare a roasting pan and place it on a rack in the center of the oven. Alternatively, wrap the cheesecake pan in foil and place it in a 10-inch cake pan for added protection. Place the cheesecake in the oven and pour boiling water into the roasting pan, filling it halfway up the sides of the cheesecake pan. Bake for 1 hour 40 minutes to 1 hour 51 minutes, until the cheesecake has a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour before removing it.
- Cool the Cheesecake: Once the hour has passed, remove the cheesecake from the oven. Let it cool at room temperature, then cover with foil and refrigerate for at least 6 hours or overnight before removing from the pan.
- Make the Whipped Cream: In a medium bowl, beat the heavy cream, powdered sugar, vanilla extract, and raspberry sauce until stiff peaks form. If you want to pipe the cream, refer to the stabilizing tip below.
- Serve & Store: Once the cheesecake has cooled, top with raspberry sauce, whipped cream, and optional fresh raspberries or lemon slices. Slice and serve. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Notes
This cheesecake is a refreshing combination of tangy lemon and sweet raspberry flavors. Make it a day ahead to allow the flavors to meld for a perfectly creamy and delicious dessert.