Name: Copycat Cheesecake Factory Lemon Raspberry Cheesecake (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups Graham cracker crumbs; 5 tbsp Unsalted butter-melted; 1/4 cup Granulated sugar; 32 oz Cream cheese-softened; 1 1/2 cups Granulated sugar; 1/4 cup Lemon juice-freshly squeezed; 2 tsp Lemon zest; 1 tsp Vanilla extract; 4 Large eggs; 1 cup Raspberries-fresh or frozen; 2 tbsp Granulated sugar; 1 tsp Lemon juice

Recipe tier

A classic cheesecake with a bright lemon flavor and sweet raspberry swirl, replicating the Cheesecake Factory favorite.

Total 3h

Serves 12

Steps 9

Ingredients 12

Soundtrack the cook

Soul kitchen · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Crust
1 cups 150 g Graham cracker crumbs
5 tbsp 70 g Unsalted butter-melted
cup 50 g Granulated sugar
Filling
32 oz 900 g Cream cheese-softened
1 cups 300 g Granulated sugar
cup 60 mL Lemon juice-freshly squeezed
2 tsp 10 mL Lemon zest
1 tsp 5 mL Vanilla extract
4 N/A Large eggs
Raspberry Swirl
1 cup 150 g Raspberries-fresh or frozen
2 tbsp 30 mL Granulated sugar
1 tsp 5 mL Lemon juice

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy.
In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat until raspberries break down and sauce thickens, about 5 minutes. Strain to remove seeds.
Pour half of the Filling over the cooled crust. Dollop Raspberry Swirl over the filling and swirl gently with a knife.
Pour remaining Filling over the raspberry swirl and swirl again.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
Let cool completely in the oven with the door ajar. Refrigerate for at least 4 hours before serving.