The Cheesecake Factory's Lemon Raspberry Cream Cheesecake (Copycat Recipe)

This delightful Lemon Raspberry Cream Cheesecake captures the essence of the beloved dessert from The Cheesecake Factory. With a creamy, tangy lemon filling layered with fresh raspberries, all atop a buttery graham cracker crust, this cheesecake is both refreshing and indulgent. Perfect for special occasions or a sweet treat, it adheres to traditional culinary methods and flavor profiles, ensuring a classic dessert experience.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup raspberry puree (optional for drizzling)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well incorporated.
5. Add the eggs one at a time, mixing well after each addition. Then add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy.
6. Pour the cream cheese mixture over the cooled crust in the springform pan. Gently fold in the fresh raspberries.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
8. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
9. Before serving, drizzle with raspberry puree if desired and garnish with additional fresh raspberries.