Imagine a dessert that combines the tangy zest of fresh lemonade with the sweet, luxurious creaminess of a classic cheesecake - and you've just discovered the most irresistible treat that will make your taste buds dance! This Raspberry Lemonade Cheesecake Factory Copycat recipe is not just a dessert; it's a culinary masterpiece that transforms an ordinary day into an extraordinary experience. Whether you're looking to impress guests or treat yourself to a slice of heaven, this recipe promises to deliver a perfect balance of flavors that will leave everyone craving more.
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup raspberry puree
- ¼ cup lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes. Scrape down the sides of the bowl to ensure complete mixing.
- Add eggs one at a time, mixing thoroughly after each addition. Beat until the mixture is completely smooth and no lumps remain.
- Gently fold in sour cream, raspberry puree, and lemon juice. Mix until the ingredients are fully incorporated and the batter is a uniform pink-tinged color.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in a large water bath to prevent cracking. Carefully transfer to the preheated oven.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes that could cause cracking.
- Remove from the oven and water bath. Allow the cheesecake to cool completely at room temperature for about 2-3 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen. Remove the springform pan sides and transfer to a serving plate.
- Optional: Garnish with fresh raspberries, lemon zest, or a drizzle of raspberry sauce before serving.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- The water bath method is crucial - it helps prevent cracks and creates a silky, even texture.
- Don't overmix the batter after adding eggs to keep the cheesecake light and fluffy.
- Use a digital thermometer to check that the cheesecake's internal temperature reaches about 150°F for food safety.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause cracking.
- For clean, perfect slices, use a hot knife and wipe it clean between each cut.
- Chill the cheesecake overnight for the best flavor and texture development.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
