Instructions
- 1
Press digestive biscuit crumbs and butter into springform. Bake 8 minutes at 325°F.
- 2
Make raspberry coulis: blend 250g raspberries with sugar, strain through sieve. Set aside.
- 3
Beat cream cheese smooth. Add sugar and lemon zest. Beat 2 minutes.
- 4
Add eggs one at a time on low. Mix in lemon juice and heavy cream.
- 5
Pour filling over crust. Dot spoonfuls of raspberry coulis over surface. Swirl gently.
- 6
Bake in water bath at 325°F for 65-70 minutes until edges set, center jiggles.
- 7
Cool in oven 1 hour. Refrigerate overnight.
- 8
Top with fresh raspberries, drizzle remaining coulis and add candied lemon slices.
Baker's Tip
Strain the raspberry coulis three times to get it ultra-smooth and seedless. Seeds in the swirl look messy and feel gritty — a silky coulis creates a beautiful clean ribbon effect through the creamy filling.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended. Bottled juice lacks the aromatic oils that make lemon flavor sing. The zest is even more important than the juice — do not skip it. Together they create a fresh, vibrant lemon flavor that bottled juice alone cannot match.
How do I make candied lemon slices?
Simmer thin lemon slices in equal parts sugar and water for 15 minutes until translucent. Drain on a rack, let cool completely. They keep 2 weeks in a sealed container and add a beautiful professional finish.
The lemon flavor is too subtle in my cheesecake, why?
Increase the zest to 4 lemons and add 1 teaspoon of lemon extract. The water bath and long bake time mellow flavors significantly, so always start with more lemon than you think you need.
Can I make a raspberry lemon no-bake version?
Yes. Replace eggs with 4 gelatin sheets bloomed in the lemon juice. Whip 2 cups cream to stiff peaks and fold into the cream cheese base. Set in the fridge 8 hours. The texture is lighter and mousse-like rather than dense.
About This Recipe
A bright and tangy baked cheesecake combining sharp lemon zest filling with fresh raspberry coulis swirled throughout. The combination of creamy, citrusy and fruity is irresistible — topped with whole raspberries and candied lemon slices.
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