Copycat Cheesecake Factory Lemon Raspberry Cheesecake

Name: Copycat Cheesecake Factory Lemon Raspberry Cheesecake (Upgraded)
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups Graham cracker crumbs; 6 tbsp Unsalted butter-melted; 1/4 cup Brown sugar-packed; 1/4 tsp Ground cinnamon; 32 oz Cream cheese-full fat-softened; 1 3/4 cups Granulated sugar; 1/3 cup Lemon juice-freshly squeezed; 2 tbsp Lemon zest; 1 tsp Vanilla bean paste; 4 Large eggs; 2 tbsp Sour cream; 1 1/2 cups Raspberries-fresh or frozen; 3 tbsp Granulated sugar; 1 tbsp Lemon juice; 1 tsp Raspberry liqueur (optional)

⏱3h 30m

👥12

🔥500 cal

Medium

🍽️American

A refined version of the classic cheesecake, featuring a slightly richer crust and a more intense lemon-raspberry flavor.

1 1/2 cups Graham cracker crumbs

6 tbsp Unsalted butter-melted

1/4 cup Brown sugar-packed

1/4 tsp Ground cinnamon

32 oz Cream cheese-full fat-softened

See all 15 ingredients ↓

(0 reviews)

⏱3h 30m

👥12

🔥500 cal

Medium

🍽️American

A refined version of the classic cheesecake, featuring a slightly richer crust and a more intense lemon-raspberry flavor.

#Cheesecake #Dessert #Lemon #Raspberry #Water Bath

Instructions

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 10-12 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy, ensuring no lumps remain.
In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat until raspberries break down and sauce thickens, about 7 minutes. Strain to remove seeds. If using raspberry liqueur, stir it in after removing from heat.
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 in a water bath (place springform pan inside a larger pan filled with hot water halfway up the sides) for 65-80 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 6 hours before serving.

Ingredients

1 1/2 cups 150 g Graham cracker crumbs
6 tbsp 85 g Unsalted butter-melted
1/4 cup 50 g Brown sugar-packed
1/4 tsp 1.25 mL Ground cinnamon
32 oz 900 g Cream cheese-full fat-softened
1 3/4 cups 350 g Granulated sugar
1/3 cup 80 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Lemon zest
1 tsp 5 mL Vanilla bean paste
4 N/A Large eggs
2 tbsp 30 mL Sour cream
1 1/2 cups 225 g Raspberries-fresh or frozen
3 tbsp 45 mL Granulated sugar
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Raspberry liqueur (optional)

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Strainer
Larger baking pan for water bath

Instructions

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 10-12 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy, ensuring no lumps remain.
In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat until raspberries break down and sauce thickens, about 7 minutes. Strain to remove seeds. If using raspberry liqueur, stir it in after removing from heat.
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 in a water bath (place springform pan inside a larger pan filled with hot water halfway up the sides) for 65-80 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 6 hours before serving.