Raspberry Lemonade Cheesecake
A delightful dessert that combines the tartness of raspberries with refreshing lemon flavor.
Ingredients
For the Crust
- 200 g digestive biscuits, crushed
- 100 g melted butter
For the Cheesecake Filling
- 500 g cream cheese at room temperature
- 1 cup sugar
- 2 pieces eggs at room temperature
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Raspberry Swirl
- 1 cup raspberries
- 1/4 cup sugar for raspberry swirl
- 1 tsp lemon juice for raspberry swirl
Instructions
Preparation
- Mix the crushed biscuits with melted butter and press into a springform pan. Chill for 10 minutes.
- Beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one by one, mixing gently.
- Pour in the heavy cream, lemon juice, lemon zest, and vanilla. Mix until combined.
- Cook the raspberries with sugar and lemon juice for 5 minutes, then mash lightly.
Baking
- Pour the cheesecake batter over the crust.
- Drop spoonfuls of raspberry sauce on top and swirl with a knife.
- Bake at 160°C (320°F) for 50–60 minutes.
- Let it cool completely, then refrigerate for at least 4 hours (overnight is best). Serve chilled.
Notes
For serving, slice into wedges and garnish with fresh raspberries or whipped cream. Store leftovers in the refrigerator for up to 4–5 days or freeze for longer storage.