Happy (Early) Mothers Day! This year, Mothers Day is on May 9th, and you are probably wondering what you can do for your mom. If you live far away from her, you could send her a card, a bouquet of flowers, you can call her, there are so many thoughtful things you could do. If you live near her, there are so many wonderful ways you can bless, encourage, love, and celebrate her.
One idea, is baking her a delicious dessert! May I (humbly) suggest, my Lemon Raspberry Cheesecake recipe! It is rich, tangy, and full of decadent flavor. It is perfect for this kind of holiday, because it is inspired by Spring time, its fast, colorful and can feed a good amount of family members. Plus, what hard working mom doesn’t love a homemade, thoughtful gift like a dessert? You do not need to go to Costco and buy one of those gigantic layered chocolate cakes, when something homemade and from the heart, is waiting to be made in your kitchen. 😉 It is a great dessert not just for Mothers Day, but for any day of the week. I made it for Easter this year, but honestly I would make it on a regular Monday as well. I also love the beautiful color that the fresh raspberries on top bring. There are three things that make this cheesecake a little different…
The first, is that it is made with three kinds of cheeses: mascarpone ( the cheese made in tiramisu), sour cream (for extra tang and moisture), and of course the ever classic creamy cream cheese. Having not just one, but three different flavors and textures of cheese, gives this cheesecake an extra leg up from the other ones you may have eaten.
Something else that makes this cake unique, is the lemon extract. Not many people have it on hand, but you can buy it at literally any grocery store, and it it just a couple bucks. A little goes a long way, and it gives it an extra kick and an acidic punch that it needs. It is not necessary of course, zest and juice of a lemon will work, but it does really add some great depth.
The last thing, is the Annie’s Organic Honey Grahams (not sponsored, I just love them) for the crust. You can crunch up the actual graham crackers, or the bunnies will work too. I like to splurge on this item, because all the ingredients are organic, and it has cane sugar as the sweetener, instead of corn syrup, so it is just a little healthier for you. When I eat organic, I personally can tell the difference. But if you prefer to use regular graham crackers, it will work just fine and will still taste delicious.
Thanks for sticking around and I hope you try out this lovely cheesecake!Print
Creamy, zesty, and sweet Lemon Raspberry Cheesecake. Made with three cheeses and a perfect dessert for any occasion.
- 4 1/2 tablespoons salted butter, melted
- 2 1/4 cups Annie’s Organic Honey Grahams, crushed (see notes)
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese, softened
- 1 1/4 cup sour cream
- 1/3 cup white granulated sugar
- 1/3 cup raw turbinado sugar
- 2 eggs
- Juice and zest of 2 medium sized lemons
- 1 teaspoon lemon extract
- 12 ounce container of fresh raspberries (optional)
Preheat oven to 350 degrees F. Butter or grease a 9 inch spring form cake pan and then add a circular piece of parchment paper to the bottom of the pan, after greasing it.
- Place the graham crackers in a food processor and blend to consistency of sand. If you don’t have a food processor you can put it into a large Ziploc and crush it with a spoon or rolling pin.
- Put the crushed graham crackers into a bowl, and add melted butter, and mix well.
- Pour the mixture into the greased 9 inch cake pan and pat down with a spatula or the bottom of a measuring cup. Pat until evenly distributed on the bottom. If it goes up the sides of the pan a little, that is okay.
- Into a large bowl, or a Kitchen Aid with a whisk attachment, add the cream cheese, mascarpone cheese, sour cream and 2 eggs. Mix to combine until very smooth, and no lumps appear.
- Add the flour and mix again for about 25-30 seconds.
- Add the lemon juice, lemon zest, and lemon extract. Mix until well combined.
- Pour the mixture into the prepared cake pan and make sure the top is level.
- Place on baking tray and bake in the oven for 45-50 minutes, or until the sides are light golden brown and the middle has a slight wobble.
- Set aside on a cooling rack when it is done and let it rest for roughly 30 minutes.
- Release the cheesecake from the pan, slowly and carefully and remove the base of the pan.
- Transfer the cheesecake to a cake stand or a serving plate and top with fresh raspberries.
- Keeps well in the fridge for up to 5 days. You can freeze it as well without the berries on top and use later.
You can use regular graham crackers instead, I like to use Annie’s Organic (not sponsored) because it is slightly healthier and is organic which I like.
Having the cheeses at room temperature is super important. Helps the mixture be smooth without any lumps.
You can use 2/3 cup of regular white sugar, instead of 1/3 of each sugar if necessary. I like to use raw sugar as much as possible because it is healthier, but either is fine.
If you don’t have lemon extract, add 1 teaspoon extra of fresh lemon juice. The lemon flavor will just be a little more subtle.
Using three different types of cheeses, gives the cheesecake an extra richness and creaminess, but if you only have one or two types of the cheeses on hand, it would work to just substitute the amount with what you have.
- Category: Dessert
- Method: Baking
- Cuisine: American