Name: Raspberry Lemon Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 200 g digestive biscuits, crushed; 100 g unsalted butter, melted; 500 g cream cheese, softened; 150 g granulated sugar; 3 large eggs; 200 ml heavy cream; Zest of 2 lemons; 100 ml fresh lemon juice; 1 tsp vanilla extract; 150 g fresh raspberries; 2 tbsp granulated sugar, for raspberry swirl; 1 tbsp cornstarch; Pinch of salt

Why You’ll Love This Recipe

I love this recipe because the creamy cheesecake filling pairs perfectly with the buttery biscuit crust. The lemon zest and juice give it a fresh, tangy flavor, while the raspberry swirl adds sweetness, color, and a pretty marbled finish.

I also like that this cheesecake can be made ahead of time. After chilling overnight, the texture becomes even smoother and the flavors taste more developed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g digestive biscuits, crushed

100 g unsalted butter, melted

500 g cream cheese, softened

150 g granulated sugar

3 large eggs

200 ml heavy cream

Zest of 2 lemons

100 ml fresh lemon juice

1 tsp vanilla extract

150 g fresh raspberries

2 tbsp granulated sugar, for raspberry swirl

1 tbsp cornstarch

Pinch of salt

Directions

I preheat the oven to 160°C (320°F) and line a springform pan with parchment paper.

I mix the crushed digestive biscuits with melted butter until fully combined, then press the mixture firmly into the base of the pan to form the crust. I chill it in the refrigerator for 15 minutes.

In a large bowl, I beat the cream cheese and granulated sugar until smooth and creamy.

I add the eggs one at a time, mixing gently after each addition so the batter stays smooth.

I stir in the heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt until everything is fully incorporated.

In a small saucepan, I cook the raspberries with 2 tablespoons of sugar until they break down. I stir in the cornstarch and cook until slightly thickened, then strain the sauce to remove the seeds if I want a smoother swirl.

I pour the cheesecake batter over the chilled crust. I drop spoonfuls of raspberry sauce on top and gently swirl it with a knife.

I bake the cheesecake for 50–60 minutes, until the center is slightly set but still has a gentle jiggle.

I turn off the oven, crack the door open, and let the cheesecake cool gradually inside.

I refrigerate it for at least 4 hours or overnight before serving.

Servings and Timing

This recipe makes 10 servings.

Prep time: 25 minutes

Cooking time: 60 minutes

Chilling time: at least 4 hours

Total time: 5 hours 25 minutes

Calories: about 420 kcal per serving

Variations

I sometimes use graham crackers instead of digestive biscuits for a slightly sweeter crust. I can also swap raspberries for blueberries, strawberries, or blackberries if I want a different berry flavor.

For a stronger lemon taste, I add a little extra lemon zest. For a smoother topping, I strain the raspberry sauce before swirling it into the cheesecake.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I like keeping it in the springform pan or in an airtight container to help it stay fresh.

I do not reheat cheesecake because it is best served chilled. For cleaner slices, I let it sit at room temperature for about 10–15 minutes before cutting.

Related Recipes:

Easy Baked Raspberry Cheesecake

FAQs

Can I make raspberry lemon cheesecake ahead of time?

Yes, I like making it a day ahead because the cheesecake sets better and the flavor becomes richer after chilling overnight.

Can I use frozen raspberries?

Yes, I can use frozen raspberries. I cook them the same way, but I may need to simmer the sauce a little longer because frozen berries release more liquid.

How do I know when the cheesecake is baked?

I look for edges that are set and a center that still has a slight jiggle. It will continue to firm up as it cools and chills.

Can I skip straining the raspberry sauce?

Yes, I can leave the seeds in if I prefer a more rustic texture. I strain it only when I want a smoother swirl.

Why did my cheesecake crack?

Cheesecake can crack if it is overmixed, overbaked, or cooled too quickly. I avoid this by mixing gently, baking until just set, and letting it cool gradually in the oven.

Conclusion

This raspberry lemon cheesecake is creamy, tangy, fruity, and perfect for a beautiful homemade dessert. I love how the lemon brightens the rich filling while the raspberry swirl adds sweetness and color, making every slice feel special.

📖 Recipe: