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Creamy, Tangy Lemon Cheesecake Recipe

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4 from 45 reviews

This Creamy, Tangy Lemon Cheesecake features a vibrant lemon flavor combined with a luscious, smooth texture and a delightful raspberry swirl. The crust is made from crushed Lemon Oreos, adding a unique and zesty base that perfectly complements the rich cheesecake. Topped with freshly whipped cream and fresh raspberries, this cheesecake is an elegant and refreshing dessert perfect for any occasion.

Ingredients

Crust

  • 1 package (12 oz) Golden or Lemon Oreos, finely crushed
  • 2 oz (¼ cup) Butter, melted

Raspberry Swirl

  • 6 oz Fresh Raspberries
  • 2 tablespoons Granulated Sugar (Caster Sugar)

Cheesecake

  • 16 oz Cream Cheese (not whipped), completely softened to room temperature
  • 150 grams (¾ cup) Granulated Sugar (Caster Sugar)
  • 3 tablespoons Heavy Cream
  • 3.5 oz (⅓ cup) Sour Cream or Greek Yogurt
  • Zest of 2 medium-sized Lemons
  • Juice of 2 medium-sized Lemons, about 2.6 oz (⅓ cup)
  • 3 Large Eggs, at room temperature

Whipped Cream

  • 8 oz (1 cup) Heavy Whipping Cream
  • 2 tablespoons Powdered Sugar
  • 1 teaspoon Dry Milk Powder

Instructions

  1. Prepare the crust: Grease an 8 or 9-inch springform pan and preheat the oven to 350°F (180°C). In a small bowl, combine finely crushed Lemon Oreos with melted butter until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Place the pan in the refrigerator to chill while preparing the cheesecake batter.
  2. Make the raspberry swirl: In a food processor, blend fresh raspberries with granulated sugar until smooth and liquid. Pour the mixture through a fine strainer to remove seeds, then set the seedless raspberry puree aside for later use.
  3. Mix the cheesecake batter: Using an electric mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 3 minutes until smooth. Reduce speed to low and gradually add the granulated sugar, beating for another 3 minutes until well combined. Add heavy cream, sour cream (or Greek yogurt), lemon zest, and lemon juice, mixing until the batter is smooth and creamy. Add eggs one at a time, mixing just until incorporated to avoid overmixing.
  4. Assemble and bake the cheesecake: Pour the cheesecake batter into the prepared springform pan. Spoon dollops of the raspberry puree onto the cheesecake surface and use a knife to gently swirl the puree into the batter to create a marbled effect. Place the springform pan inside a 10-inch cake pan, then place the cake pan inside a roasting pan. Carefully fill the roasting pan with hot water halfway up the sides of the cake pan (water bath) to ensure even baking and prevent cracking. Bake for 60-70 minutes until the center jiggles slightly when gently shaken. If using an 8-inch pan, bake a little longer as needed.
  5. Cool the cheesecake: Turn off the oven and leave the cheesecake inside to cool for 1 hour. Remove the springform pan from the water bath and wrap it tightly with plastic wrap. Refrigerate overnight to set properly.
  6. Prepare the whipped cream: When ready to serve, chill your mixing bowl and whisk attachment in the freezer for 5 minutes. Whisk the heavy whipping cream for 1 minute until slightly thickened, then add powdered sugar and dry milk powder. Continue whisking until stiff peaks form.
  7. Serve: Carefully run a hot clean knife around the edges of the cheesecake to loosen it, then slice with a clean, warm knife for neat slices. Pipe whipped cream around the edges using a pastry bag fitted with your preferred tip, and top the cake with fresh raspberries. Keep any leftovers refrigerated.

Notes

  • Using a water bath while baking prevents cracks and helps the cheesecake cook evenly.
  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter.
  • Clean your knife with hot water between slicing for cleaner pieces.
  • You can substitute Greek yogurt for sour cream for a slightly tangier flavor.
  • Allow the cheesecake to chill overnight for best texture and flavor development.

Find it online: https://deliciousyum.com/creamy-tangy-lemon-cheesecake-recipe/