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–+ servings
Slice of Cheesecake Factory Lemon Raspberry Cream Cheesecake with raspberry swirls and lemon topping.

Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe

5 from 2 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 Servings

Description

Recreate the Cheesecake Factory’s Lemon Raspberry Cream Cheesecake with this easy, creamy recipe featuring zesty lemon and sweet raspberry swirls. Perfect for any dessert occasion!

Ingredients 

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar,
  • 3 large eggs
  • 1 cup sour cream,
  • 2 tablespoons lemon juice,
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract,
  • 2 tablespoons all-purpose flour,
  • 1/2 cup raspberry preserves
  • 1 1/2 cups graham cracker crumbs,
  • 6 tablespoons unsalted butter, melted

Instructions

  • Mix graham cracker crumbs and melted butter, then press firmly into the bottom of a 7-inch springform pan. Set aside.
  • In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, lemon zest, vanilla extract, and flour until fully combined.
  • Pour half the cheesecake batter over the crust. Drop spoonfuls of raspberry preserves over the batter, then swirl gently with a knife. Add the remaining batter on top, and repeat swirling with more preserves.
  • Pour 1 cup of water into the Instant Pot. Place a trivet inside.
  • Wrap the springform pan with aluminum foil to prevent water leakage. Set the pan on the trivet.
  • Seal the lid and set the Instant Pot to Manual (High Pressure) for 35 minutes. Once finished, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
  • Remove the cheesecake carefully. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Equipment

  • Instant Pot, or pressure cooker, Ninja Foodi
  • Springform Pan

Notes

Depending on your Instant Pot model and the pan’s thickness, the cheesecake might need to be cooked more time. How to check if it is done: the edges should become yellow, and only a small part in the center should be jiggling if you shake it gently. If a large area is jiggling, the cheesecake is not done yet. In this case, cook it for another 10 minutes and release the pressure naturally for 15 minutes.

Nutrition

Serving: 1Serving