Description
A rich and elegant Copycat Cheesecake Factory Lemon Raspberry Cream Cheesecake with a buttery graham cracker crust, creamy lemon filling, vibrant raspberry swirl, and a smooth lemon cream topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream (for filling)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 1 cup heavy cream (for topping)
- ¼ cup powdered sugar
- 1 tablespoon lemon juice (for topping)
Instructions
- Preheat oven to 325°F. Wrap the outside of a 9 inch springform pan with foil.
- Mix graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake crust for 10 minutes, then remove and allow to cool slightly.
- In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Mix in sour cream, ½ cup heavy cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Pour filling over the cooled crust.
- In a small saucepan, cook raspberries with 2 tablespoons granulated sugar over medium heat until thickened, about 5 minutes. Strain to remove seeds.
- Drop spoonfuls of raspberry sauce over the filling and gently swirl with a knife.
- Place the springform pan into a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 60 to 70 minutes until the center is slightly set but still slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Whip 1 cup heavy cream with powdered sugar and 1 tablespoon lemon juice until soft peaks form.
- Spread whipped lemon cream over chilled cheesecake.
- Slice with a warm knife and serve chilled.
Notes
- Use room temperature cream cheese for a smooth filling.
- Do not overmix once eggs are added to prevent cracks.
- Cooling gradually helps prevent surface cracking.
- Chill overnight for the best texture and clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: copycat lemon raspberry cheesecake, lemon raspberry cream cheesecake, restaurant style cheesecake, layered lemon cheesecake