This Raspberry Lemon Souffle Cheesecake is a light and fluffy treat that perfectly balances sweet and tangy flavors. With a lovely raspberry topping on a creamy cheesecake, it’s a sight to behold!
This dessert is great for impressing guests, but don’t worry—none of the steps are super tricky. I love how the raspberry sauce makes it even more delicious. Yum! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a sweet, crunchy base. If you’re looking for a gluten-free option, try using crushed almonds or gluten-free cookies. My personal fave is chocolate sandwich cookies for a twist!
Cream Cheese: This is a must for a rich, creamy filling. If you’re lactose intolerant, try using a dairy-free cream cheese alternative. I often go for the whipped kind for a lighter texture.
Sour Cream: Adds moisture and tanginess. If you’d rather not use it, Greek yogurt can be a great substitute. It’s thick, creamy, and gives a nice flavor too.
Raspberries: Fresh raspberries are key for that vibrancy. If they’re out of season, frozen raspberries work just fine; let them thaw first. Personally, I love mixing in some blueberries for added flavor.
Eggs: They’re crucial for setting the cheesecake. For a vegan alternative, you can use flax eggs or a commercial egg replacer. I find that two tablespoons of applesauce per egg is a simple substitute!
How Do I Avoid a Cracked Cheesecake?
A cracked cheesecake is a common letdown. To keep it smooth and beautiful, follow these tips:
- **Don’t overmix the filling:** Mix until just smooth to avoid incorporating too much air, which can cause cracks.
- **Baking in a water bath:** Place the springform pan into a larger pan with hot water. This helps the cheesecake bake evenly and gently, reducing cracking.
- **Cool gradually:** After baking, let your cheesecake cool in the oven with the door slightly ajar for an hour, then move to room temperature before refrigerating.
How to Make Raspberry Lemon Soufflé Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tablespoons sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 1 lemon
- ¼ cup fresh lemon juice
For The Raspberry Topping:
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¾ cup water
How Much Time Will You Need?
This delightful dessert will take about 20 minutes of preparation time, plus approximately 1 hour of baking and then at least 4 hours of chilling time before serving. Get ready for a delicious adventure!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until it’s well blended, and then press this mixture firmly into the bottom of a 9-inch springform pan. Once that’s done, pop it in the oven and bake for about 10 minutes. After it’s baked, take it out and let it cool while you move on to the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar until it’s nice and smooth. Next, add the vanilla extract and mix it in well. One by one, add the eggs, mixing well after each one to keep the texture smooth. Then, incorporate the sour cream, lemon zest, and lemon juice until everything is fully combined and looking tasty!
3. Baking the Cheesecake:
Pour the cheesecake filling over your cooled crust. Bake in the preheated oven for 50 to 60 minutes. You’ll know it’s done when the center is set but still has a little jiggle when you gently shake it. Once baked, turn off the oven and leave the cheesecake inside for another hour to cool gradually. This step is key for a creamy texture!
4. Preparing the Raspberry Topping:
While the cheesecake cools, let’s make the yummy raspberry topping! In a saucepan, combine the fresh raspberries, sugar, cornstarch, lemon juice, and water. Heat it over medium heat, stirring gently, until it comes to a boil. Then, reduce the heat and let it simmer for about 5 to 7 minutes until the sauce thickens. Remove it from heat and set aside to cool slightly.
5. Assembling the Cheesecake:
Once the cheesecake is completely cooled, spoon the raspberry topping generously over the top. Feel free to add extra fresh raspberries for a beautiful presentation if you’d like!
6. Chilling and Serving:
Now it’s time to let this beauty set in the fridge! Refrigerate the cheesecake for at least 4 hours or, if you can wait, overnight. When you’re ready to serve, run a knife around the edge of the springform pan to release it easily. Cut into slices and enjoy your delicious Raspberry Lemon Soufflé Cheesecake with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If graham cracker crumbs aren’t your favorite, you can substitute with digestive biscuits, vanilla wafers, or even an almond flour crust for a gluten-free option. Just adjust the sugar and butter measurements slightly to accommodate any differences in sweetness or moisture content of the substitute.
What If I Don’t Have Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure to thaw them first and drain any excess liquid before preparing the topping. Alternatively, you can substitute with another berry, like blueberries or strawberries, for a different flavor twist!
How to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy!
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. You can prepare it up to two days in advance. Just make sure to chill it properly in the fridge, and add the raspberry topping right before serving for the best flavor and presentation.
