A creamy and indulgent dessert with a bright lemon flavor and swirls of fresh raspberry puree. This Lemon Raspberry Cheesecake is the perfect balance of tangy, sweet, and creamy, making it an ideal centerpiece for any occasion.
Why You’ll Love This Recipe
I love how this Lemon Raspberry Cheesecake brings together the richness of cream cheese with the refreshing zest of lemon and the natural sweetness of raspberries. The graham cracker crust adds a delightful crunch, complementing the smooth and creamy texture of the filling. It’s elegant yet approachable and perfect for spring and summer gatherings or a cozy weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted
For the Cheesecake Filling:
cream cheese, softened
granulated sugar
large eggs
fresh lemon juice
lemon zest
vanilla extract
sour cream
For the Raspberry Swirl:
fresh raspberries
granulated sugar
Directions
Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 8-10 minutes. Cool completely.
Make the Raspberry Swirl:
In a small saucepan, cook raspberries and sugar over medium heat until the berries break down.
Strain the mixture through a fine sieve to remove seeds and let it cool.
Prepare the Cheesecake Filling:
Beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well. Stir in lemon juice, lemon zest, vanilla, and sour cream.
Assemble the Cheesecake:
Pour the filling over the crust.
Dollop raspberry puree on top and swirl with a skewer or knife for a marbled effect.
Bake the Cheesecake:
Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the springform pan’s sides.
Bake for 55-65 minutes, until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight.
Garnish with fresh raspberries and lemon slices before serving, if desired.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Cooling Time: 5 hours
Total Time: 6 hours 25 minutes
Servings: 12 slices
Variations
Berry Substitutions: Swap raspberries with strawberries, blueberries, or blackberries for a twist.
Gluten-Free Crust: Use gluten-free graham crackers for the crust.
Citrus Variety: Substitute lemon with lime or orange for a different citrus flavor.
Chocolate Addition: Drizzle melted white or dark chocolate over the top for extra decadence.
Individual Servings: Use cupcake tins with liners to create mini cheesecakes.
Storage/Reheating
Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
Freezing: Freeze slices in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Cheesecake is best served cold, so reheating is unnecessary. Allow frozen cheesecake to come to room temperature slightly before eating.
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FAQs
How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature, and don’t overmix the batter. Baking the cheesecake in a water bath also helps maintain moisture.
Can I use frozen raspberries?
Yes, thaw and drain frozen raspberries before using to prevent excess water in the puree.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between slices.
Can I skip the water bath?
While you can, the water bath helps the cheesecake bake evenly and prevents cracks.
What toppings go well with this cheesecake?
Fresh berries, whipped cream, or a light dusting of powdered sugar are great choices.
Conclusion
This Lemon Raspberry Cheesecake is a crowd-pleasing dessert that’s as beautiful as it is delicious. Its creamy texture, bright flavors, and stunning presentation make it a standout choice for any occasion. Enjoy each tangy, sweet, and creamy bite, and don’t forget to make it ahead for a stress-free dessert experience!
📖 Recipe:
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Lemon Raspberry Cheesecake
- Total Time: 6 hours 25 minutes (plus Cooling Time)
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the perfect balance of creamy, tangy, and sweet flavors with this Lemon Raspberry Cheesecake recipe. Featuring a graham cracker crust, rich lemon-infused filling, and swirls of fresh raspberry puree, it’s a show-stopping dessert for any occasion.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ cup sour cream
For the Raspberry Swirl:
1 cup fresh raspberries
2 tbsp granulated sugar
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes. Let cool completely.
Make the Raspberry Swirl:
- In a saucepan, cook raspberries and sugar over medium heat until berries break down.
- Strain the mixture through a sieve to remove seeds. Let it cool.
Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice, lemon zest, vanilla, and sour cream.
Assemble the Cheesecake:
- Pour filling over the cooled crust.
- Dollop raspberry puree on top and swirl with a skewer or knife.
Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Add hot water to the roasting pan, reaching halfway up the sides of the springform pan.
- Bake for 55-65 minutes until edges are set, and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
Chill and Serve:
- Refrigerate for at least 4 hours or overnight.
- Garnish with fresh raspberries and lemon slices before serving.
Notes
Ensure all ingredients are at room temperature to avoid lumps in the filling.
For clean slices, use a sharp knife dipped in warm water and wipe it clean between cuts.
Avoid overmixing the batter to prevent air bubbles.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 370 kcal
