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Gordon Ramsay Baked Raspberry And Lemon Cheesecake

Gordon Ramsay’s Baked Raspberry and Lemon Cheesecake is made of a graham cracker crust and a creamy lemon-raspberry filling. This decadent dessert serves 6-8 people and takes about 10 hours, including chilling time.

Gordon Ramsay Baked Raspberry And Lemon Cheesecake
Gordon Ramsay Baked Raspberry And Lemon Cheesecake

💗 Why You’ll Love This Baked Raspberry And Lemon Cheesecake Recipe:

  • Flavor Combo: The tartness of raspberry and lemon perfectly balances the richness of the cheesecake.
  • Creamy Texture: Made with full-fat cream cheese and sour cream for a smooth, creamy finish.
  • Crunchy Crust: Graham cracker crust adds a delightful crunch.
  • Perfect for Occasions: Great for holidays, birthdays, or any special event.

❓ What Is Gordon Ramsay Baked Raspberry And Lemon Cheesecake Recipe?

Gordon Ramsay’s Baked Raspberry and Lemon Cheesecake features a graham cracker crust and a creamy filling made with cream cheese, lemon, and raspberries. It’s baked for 80-90 minutes and optionally topped with raspberry curd and whipped cream. Perfect for special occasions or as a delightful dessert.

Gordon Ramsay Baked Raspberry And Lemon Cheesecake
Gordon Ramsay Baked Raspberry And Lemon Cheesecake

🍋 Gordon Ramsay Baked Raspberry And Lemon Cheesecake Ingredients

🥮 Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted and cooled to room temperature
  • ⅛ teaspoon sea salt
  • ¼ cup sugar

🍒 Filling

  • 2 lemons zested
  • 1 ½ cup granulated sugar
  • ⅛ teaspoon sea salt
  • 24 oz cream cheese room temperature, full fat brick style
  • ¼ cup lemon juice freshly squeezed
  • ½ cup sour cream
  • 4 large eggs
  • 2 cups raspberries fresh or frozen and thawed

🥚 Raspberry Curd (optional)

  • 1 large egg see notes
  • 1 large egg yolk see notes
  • ¼ cup granulated sugar
  • 1 ¼ cup raspberries fresh or frozen, about 6 oz
  • ½ lemon juiced grated zest optional
  • ¼ cup unsalted butter cold cut in small cubes

🍦 Assembly

  • ½ cup heavy whipping cream 35% cold
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • Lemon wedges or candied lemon slices for garnish
  • Fresh raspberries for garnish

🍰 How To Make Gordon Ramsay Baked Raspberry And Lemon Cheesecake

👩‍🍳 Crust

  1. Warm the oven up to 180°C (355°F). Use a little cold butter or oil to grease a 9-inch round springform baking pan.
  2. Put all of the crust’s ingredients into a big bowl and mix them together well.
  3. Two cups of graham cracker crumbs, one cup of unsalted butter, one teaspoon of sea salt, and one cup of sugar
  4. Put the crust mix into the springform pan that has been greased and press it down and up the sides of the pan.
  5. Put the pan on a baking sheet to keep it from spilling, and bake for 8 minutes to help the top set. While it’s baking, work on the filling. Take it out of the oven when it’s done.

A Filling

  1. Grate the lemon zest and add the sugar and salt to a big bowl or stand mixer. You can use a mixer or your fingers to mix the ingredients together until the sugar is brown and smells good.
  2. 2 lemons, 1½ cups of sugar, and ⅛ teaspoon of sea salt
  3. Put in the cream cheese and use a paddle tool to blend it in until it is smooth and creamy. Scrape the bowl down often and mix to get rid of any lumps.
  4. 24 ounces of cream cheese
  5. Add the sour cream and lemon juice and beat well, making sure there are no lumps.
  6. ½ cup sour cream and ¼ cup lemon juice
  7. By adding the eggs one at a time and beating in between each one, make sure that all the eggs are mixed in. Every time to make sure the mixture is smooth, scrape down the bowl’s edges. To keep from adding too much air, don’t mix too much. 4 big eggs
  8. To get rid of the seeds, mash the raspberries together and then run them through a sieve. Move them around more to get as much juice out as you can. Two cups of raspberries
  9. Add the raspberry juice without the seeds to the cheesecake batter and mix it in by folding it in.
  10. Put the crust that has already been baked in a round baking pan that is 1-2″ wider than the cheesecake pan. Put the cheesecake pan in a large rectangular baking dish that it can fit into. For choices on using a water bath, see the notes and the pictures.
  11. To make the shell, pour the filling in. Be careful as you pour the boiling water into the big rectangular pan. With oven mitts and great care because it’s hot, move the big baking tray with everything on it into the oven.
  12. Put the cheesecake in an oven that is already hot (355°F or 180°C) and bake it for 80 to 90 minutes. When the sides are set but the middle is still moving, it’s done. As it cools, it will keep baking.
  13. Let the cheesecake cool in the oven for 20 minutes with the door open. Take the cheesecake out of the water bath and let it cool down until it’s normal room temperature. Put the cheesecake in the fridge overnight or for at least 8 hours. Raspberry curd is a possibility.
  14. Whisk the egg yolk, whole egg, sugar, frozen raspberries, lemon juice, and (if you want) grated lemon zest into a pot with a heavy bottom. On medium-low heat, stir the mixture all the time until it simmers and gets thick.
  15. 1 large egg, 1 large egg yolk, ¼ cup sugar, ¼ cup raspberries, and ½ cup lemon juice
  16. To get rid of the seeds, strain the raspberry curd into a bowl or jar made of non-metal mesh or cheesecloth. Stir the butter in to melt it. This will help the curd get cooler. Put a piece of parchment paper or plastic wrap right on top of the surface. Put it in the fridge for at least two hours, or until it’s thick and cold.

Assembly

  1. Mix cold cream, sugar, and vanilla extract in a big bowl that has been chilled or in a stand mixer. Whip until you get stiff peaks. Put it in a piping bag with a big star tip or a one-time-use zipped bag with the end cut off.
  2. 1/2 cup heavy whipped cream, 2 tablespoons sugar, and 1/2 teaspoon pure vanilla extract
  3. Spread a lot of cold raspberry curd on top of the chilled cheesecake. Put a line of whipped cream around the edge of the cheesecake. Put lemon wedges and fresh raspberries on top to decorate. Cut it up and enjoy it cold!

💭 Recipe Tips

  • Room Temp: Bring cream cheese to room temperature for smoother mixing.
  • Pre-Bake Crust: Don’t skip pre-baking the crust; it helps it set.
  • Zest First: Zest lemons before juicing for easier handling.
  • Water Bath: Use a water bath during baking to prevent cracking.
  • Slow Cooling: Let the cheesecake cool gradually to avoid cracks.
  • Overnight Chill: For best texture, refrigerate at least 8 hours before serving.
Gordon Ramsay Baked Raspberry And Lemon Cheesecake
Gordon Ramsay Baked Raspberry And Lemon Cheesecake

🍸 What Pairs Nicely With Baked Raspberry And Lemon Cheesecake?

A cup of hot tea or coffee pairs well with the cheesecake’s rich flavors for a festive touch, a glass of champagne or dessert wine complements the dessert beautifully.

🎚 How To Store Leftover Baked Raspberry And Lemon Cheesecake?

  • Refrigerator: Place the leftover cheesecake in an airtight container and store it in the fridge for up to 5 days.
  • Freezer: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then store in a freezer-safe container for up to 2 months thaw in the fridge before serving.

🥵 How To Reheat Baked Raspberry And Lemon Cheesecake?

  • Oven-Warm: Preheat the oven to a low temperature, around 200°F (93°C) place the cheesecake slice on an oven-safe dish and warm for 5-10 minutes.
  • Microwave: Use the defrost setting to gently warm a slice for 10-20 seconds check and repeat if necessary, but be cautious to avoid overheating and altering the texture.

FAQs

How Do You Slice Cheesecake?

To slice cheesecake, use a long, sharp knife dipped in hot water for clean cuts. Wipe the knife clean between each slice. Start from the center and work outward for even pieces.

How Do You Mix Cheesecake Batter?

Start with room-temperature cream cheese. Use a paddle attachment on a stand mixer or a hand mixer on low speed. Add sugar, eggs, and flavorings gradually, scraping the bowl often.

What Is The Best Way To Create A Raspberry Swirl?

Puree fresh or thawed raspberries and strain to remove seeds pour cheesecake batter into the pan, then drizzle raspberry puree on top. Use a skewer to swirl the puree into the batter.

Why Did My Cheesecake Crack?

Cheesecake cracks often due to overmixing, which incorporates too much air, or sudden temperature changes during baking and cooling. Using a water bath can help prevent cracks by ensuring even cooking.

How Do You Make A Water Bath?

Place your filled cheesecake pan into a larger, deep pan. Pour hot water into the larger pan until halfway up the cheesecake pan. Carefully place both into a preheated oven to bake.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Baked Raspberry And Lemon Cheesecake Nutrition Facts

Amount Per Serving

  • Calories: 323kcal
  • Carbohydrates: 43g
  • Protein: 10g
  • Fat: 13g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0.2g
  • Cholesterol: 96mg
  • Sodium: 430mg
  • Potassium: 237mg
  • Fiber: 2g
  • Sugar: 33g
  • Vitamin A: 456IU
  • Vitamin C: 15mg
  • Calcium: 191mg
  • Iron: 1mg

Gordon Ramsay Baked Raspberry And Lemon Cheesecake

Difficulty:BeginnerPrep time: 30 minutesCook time: 1 minuteRest time: 8 minutesTotal time: 9 minutesServings:16 servingsCalories:323 kcal Best Season:Available

Description

Gordon Ramsay’s Baked Raspberry and Lemon Cheesecake is made of a graham cracker crust and a creamy lemon-raspberry filling. This decadent dessert serves 6-8 people and takes about 10 hours, including chilling time.

Ingredients

    Crust

  • Filling

  • Raspberry Curd (optional)

  • Assembly

Instructions

    Crust

  1. Warm the oven up to 180°C (355°F). Use a little cold butter or oil to grease a 9-inch round springform baking pan.
  2. Put all of the crust’s ingredients into a big bowl and mix them together well.
  3. Two cups of graham cracker crumbs, one cup of unsalted butter, one teaspoon of sea salt, and one cup of sugar
  4. Put the crust mix into the springform pan that has been greased and press it down and up the sides of the pan.
  5. Put the pan on a baking sheet to keep it from spilling, and bake for 8 minutes to help the top set. While it’s baking, work on the filling. Take it out of the oven when it’s done.
  6. Filling

  7. Grate the lemon zest and add the sugar and salt to a big bowl or stand mixer. You can use a mixer or your fingers to mix the ingredients together until the sugar is brown and smells good.
  8. 2 lemons, 1½ cups of sugar, and ⅛ teaspoon of sea salt
  9. 24 ounces of cream cheese
  10. Add the sour cream and lemon juice and beat well, making sure there are no lumps.
  11. ½ cup sour cream and ¼ cup lemon juice
  12. By adding the eggs one at a time and beating in between each one, make sure that all the eggs are mixed in. Every time to make sure the mixture is smooth, scrape down the bowl’s edges. To keep from adding too much air, don’t mix too much. 4 big eggs
  13. To get rid of the seeds, mash the raspberries together and then run them through a sieve. Move them around more to get as much juice out as you can. Two cups of raspberries
  14. Add the raspberry juice without the seeds to the cheesecake batter and mix it in by folding it in.
  15. Put the crust that has already been baked in a round baking pan that is 1-2″ wider than the cheesecake pan. Put the cheesecake pan in a large rectangular baking dish that it can fit into. For choices on using a water bath, see the notes and the pictures.
  16. To make the shell, pour the filling in. Be careful as you pour the boiling water into the big rectangular pan. With oven mitts and great care because it’s hot, move the big baking tray with everything on it into the oven.
  17. Put the cheesecake in an oven that is already hot (355°F or 180°C) and bake it for 80 to 90 minutes. When the sides are set but the middle is still moving, it’s done. As it cools, it will keep baking.
  18. Let the cheesecake cool in the oven for 20 minutes with the door open. Take the cheesecake out of the water bath and let it cool down until it’s normal room temperature. Put the cheesecake in the fridge overnight or for at least 8 hours.
  19. Let the cheesecake cool in the oven for 20 minutes with the door open. Take the cheesecake out of the water bath and let it cool down until it’s normal room temperature. Put the cheesecake in the fridge overnight or for at least 8 hours. Raspberry curd is a possibility.
  20. Whisk the egg yolk, whole egg, sugar, frozen raspberries, lemon juice, and (if you want) grated lemon zest into a pot with a heavy bottom. On medium-low heat, stir the mixture all the time until it simmers and gets thick.
  21. 1 large egg, 1 large egg yolk, ¼ cup sugar, ¼ cup raspberries, and ½ cup lemon juice
  22. To get rid of the seeds, strain the raspberry curd into a bowl or jar made of non-metal mesh or cheesecloth. Stir the butter in to melt it. This will help the curd get cooler. Put a piece of parchment paper or plastic wra
  23. Assembly

  24. Mix cold cream, sugar, and vanilla extract in a big bowl that has been chilled or in a stand mixer. Whip until you get stiff peaks. Put it in a piping bag with a big star tip or a one-time-use zipped bag with the end cut off.
  25. 1/2 cup heavy whipped cream, 2 tablespoons sugar, and 1/2 teaspoon pure vanilla extract
  26. Spread a lot of cold raspberry curd on top of the chilled cheesecake. Put a line of whipped cream around the edge of the cheesecake. Put lemon wedges and fresh raspberries on top to decorate. Cut it up and enjoy it cold!

Notes

  • Room Temp: Bring cream cheese to room temperature for smoother mixing.
  • Pre-Bake Crust: Don’t skip pre-baking the crust; it helps it set.
  • Zest First: Zest lemons before juicing for easier handling.
  • Water Bath: Use a water bath during baking to prevent cracking.
  • Slow Cooling: Let the cheesecake cool gradually to avoid cracks.
  • Overnight Chill: For best texture, refrigerate at least 8 hours before serving.
Keywords:Gordon Ramsay Baked Raspberry And Lemon Cheesecake