Have you ever tried Raspberry Lemon Cheesecake in a classic pie crust?! Combining flaky pastry crust with creamy lemon curd cheesecake and fresh raspberries is just what your warm weather party needs. I know everyone enjoys the cookie crumb crust, but I love pie crust!! Trust me, you will become just as obsessed as I am after a few bites:)
This recipe uses few ingredients with just a little extra attention and planning. I had just made a huge batch of Fresh Lemon Curd, when I was wondering what to bake with it. Let me correct that, I was devouring a croissant covered in lemon curd when I was pondering my next recipe. I told you this sweet tooth was out of control!!
Anyways, I love how the pie crust encapsulates the cheesecake filling, so there is more crust to go around. The cheesecake filling is smooth and light, yet bursting with lemon flavor. Maybe that’s why I cut huge slices, I mean who wants two slivers. If you can wait long enough for your cheesecake to set, it will be well worth it. Store it in the fridge and eat within a few day or slice and freeze in an air tight container for those late night dessert cravings. ( I know I’m not the only one who sneaks a bite!)
To make sure you have the best tasting raspberry lemon cheesecake, I suggest using homemade Lemon Curd and homemade pie crust. Fresh homemade ingredients with a little baker’s love can’t be beat in flavor.
Tips for Raspberry Lemon Cheesecake
Cheesecake Crust
- Make your pie crust ahead of time.
- It can be made the same day and the place in the fridge for 2hrs to firm, or make the night before.
- Your cream cheese should be room temperature. DO NOT cheat and microwave the cream cheese. Place it on the on the counter for a few hours to soften, set it on the porch if its a warm day, or simply leave it out one night to bake the next morning.
- Cold cream cheese will result in chunky curdled batter.
- Roll the dough for your crust 2-3 inches larger than your spring form pan.
- You can roll it out on a floured counter or floured parchment paper.
- Gently transfer dough to the spring form pan and allow it to drop to the bottom.
- Using your fingers softly press it against the sides and bottom of the pan.
- There may be a couple creases of overlapping, but try to smooth as you go.
- Trim excess dough hanging over the sides with a knife.
- Place dough lined pan back in the fridge to firm for 30 minutes.
- Place a piece of parchment paper inside the dough lined pan and fill with baking weights, beans or rice.
- Bake the crust at the higher temp of 425 F for 10-12 minutes until slightly golden.
- Remove from oven and set on cooling rack. Reduce Oven temperature to 325 F
Cheesecake Filling
- Using stand mixer fitted with whisk attachment on medium low, whip your cream cheese until smooth.
- Switch to paddle attachment then add lemon zest, lemon curd, and vanilla. Mix until incorporated.
- Add one egg at a time while mixing.
- Don’t over work your batter, too much air and it will rise like a soufflé in the oven.
- Pour cheesecake filling into cooled crust.
- Make sure oven temp is reduced and place cheesecake on the middle rack.
- Bake 40-50 minutes.
- Your cheesecake should still have a slight wobble in the center when its ready to be removed from oven.
- Don’t open the oven every few minutes to check or you will lose heat. Just peak ay about 35 minutes and give it a slight juggle.
- Too long in the oven and the texture will be rough with a burnt top.
- Place cheesecake on a cooling rack to completely cool before chilling.
- Set cooled cheesecake in the fridge to set for 12 hrs. before serving.
- Remove sides of spring form pan and transfer to plate or slice from pan.
- Top with fresh raspberries, mint, and bee pollen as desired.
Raspberry Lemon Cheesecake
Ingredients
Crust
- 2 ½ cups (320 g) All Purpose Flour
- 1 tsp Salt
- 16 Tbsp Cold Unsalted Butter cut into small cubes
- 1 Egg
- 4-5 Tbsp Ice Water
Cheesecake Filling
- 24 oz. Cream Cheese softened
- ⅔ Cup Granulated Sugar
- 2 Tbsp Lemon Zest fine
- 1 tsp Vanilla Extract
- ¾ Cup Lemon Curd
- 3 Eggs lightly beaten with fork
Instructions
Make Crust
- Sift flour into bowl, whisk in salt.
- Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter.
- Continue working the butter until it resembles cornmeal with small pieces of butter.
- Pour in slightly beaten egg and carefully work into dough.
- Add in the ice water a Tbsp at a time.(add slowly and work in with hands, until moist dough is formed. should not be soggy).
- Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
- Wrap in plastic wrap and place dough ball in the fridge for an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)Roll the dough for your crust 2-3 inches larger than your spring form pan.
- You can roll it out on a floured counter or floured parchment paper.
- Use a non-stick 9 x 3 inch round springform cheesecake pan. ( can lightly spray with non-stick spray if desired.)
- Gently transfer dough to the spring form pan and allow it to sink to bottom.
- Using your fingers softly press it against the sides and bottom of the pan.
- There may be a couple creases of overlapping. Dip your finger in cold water and smooth out folds.
- Trim excess dough hanging over the sides with a knife.
- Place dough lined pan back in the fridge to firm for 30 minutes.
- Preheat oven to 425 F.
- Place a piece of parchment paper inside the dough lined pan and fill with baking weights, beans or rice.
- Bake the crust for 10-12 minutes until slightly golden.
- Remove from oven and set on cooling rack. Reduce Oven temperature to 325 F
Cheesecake Filling
- Using stand mixer fitted with whisk attachment on medium low, whip your cream cheese until smooth.
- Add in sugar slowly and mix in.
- Switch to paddle attachment and add lemon zest, lemon curd, and vanilla. Mix until incorporated.
- Add one egg at a time while mixing.
- Don’t over work your batter.
- Make sure oven temp is reduced and place cheesecake on the middle rack.
- Bake 40-50 minutes.
- Your cheesecake should still have a slight wobble in the center when its ready to be removed from oven.
- Place cheesecake on a cooling rack to completely cool before chilling.
- Set cooled cheesecake in the fridge to set for 12 hrs. before serving.
- Remove sides of spring form pan and transfer to plate or slice from pan.
- Top with fresh raspberries, mint, and bee pollen as desired.