Why You’ll Love This Recipe
Raspberry lemon cheesecake is the perfect blend of tangy, sweet, and creamy. The buttery graham cracker crust holds a silky lemon-infused cheesecake filling that’s light yet indulgent, while the raspberry topping adds freshness and a gorgeous pop of color. This dessert strikes the ideal balance—rich enough to satisfy a cheesecake craving but brightened with citrus and fruit so it never feels too heavy. I tried this recipe once with a swirl of raspberry sauce baked right into the cheesecake, and it looked as stunning as it tasted. Whether you’re preparing it for a dinner party, a holiday gathering, or simply as a treat for yourself, this cheesecake is guaranteed to impress.
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Raspberry Lemon Cheesecake – Bright, Creamy, and Irresistible
- Total Time: 1 hr 25 mins (plus chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and creamy cheesecake with a tangy lemon flavor, topped with fresh raspberry sauce for a refreshing dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
- 2 tablespoons water
Instructions
- Preheat oven to 160°C (325°F). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form a crust.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, mixing after each addition. Stir in sour cream, flour, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour batter over the crust and smooth the top.
- Bake for 55–60 minutes or until the center is almost set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Remove and chill in the refrigerator for at least 4 hours or overnight.
- For raspberry topping: In a saucepan, combine raspberries, raspberry jam, and water. Cook over medium heat until sauce thickens slightly, about 5 minutes. Cool before topping cheesecake.
- Spread raspberry sauce over chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for a smooth batter.
- Wrap the springform pan with foil and bake in a water bath to prevent cracks.
- Garnish with extra fresh raspberries and lemon slices for presentation.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham crackers – Crushed to form the buttery, crunchy base of the cheesecake.
Butter – Melted and mixed with crumbs to bind the crust together.
Cream cheese – The heart of the cheesecake, giving it a smooth, rich texture.
Sugar – Sweetens the filling and balances the tart lemon flavor.
Eggs – Provide structure and stability to the cheesecake.
Sour cream – Adds creaminess and a slight tang that pairs well with lemon.
Lemon juice – Freshly squeezed lemon juice brightens the cheesecake with zesty flavor.
Lemon zest – Enhances the citrusy aroma and taste.
Vanilla extract – Adds warmth and depth to the filling.
Raspberries – Fresh or frozen raspberries create the sweet-tart topping.
Cornstarch – Thickens the raspberry sauce so it clings to the cheesecake.
Powdered sugar – Optional, for dusting on top before serving.
Directions
Start with the crust: mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan. Bake at 325°F (163°C) for 10 minutes, then let it cool.
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently to avoid overbeating. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour the mixture over the cooled crust.
Bake the cheesecake in a water bath at 325°F (163°C) for about 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Refrigerate for at least 4 hours or overnight.
Meanwhile, make the raspberry topping: in a saucepan, cook raspberries with sugar and a little water until softened. Stir in cornstarch slurry and simmer until thickened. Cool completely before spreading over the chilled cheesecake.
Garnish with extra raspberries, lemon slices, or a dusting of powdered sugar before serving.
Servings and timing
This recipe serves 10–12 slices. Prep takes about 25 minutes, baking 1 hour, and chilling at least 4 hours (preferably overnight).
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen (without the topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations and Customizations
Swirled cheesecake – Add spoonfuls of raspberry sauce into the batter before baking and swirl with a knife for a marbled effect.
No-bake version – Use a whipped cream and cream cheese filling set with gelatin instead of baking.
Gluten-free option – Use gluten-free graham crackers for the crust.
Mini cheesecakes – Bake the mixture in muffin tins for individually portioned treats.
White chocolate twist – Add melted white chocolate to the filling for an extra decadent flavor.
Citrus blend – Combine lemon with orange or lime zest for a multi-citrus flavor profile.
Almond crust – Replace graham crackers with ground almonds or almond flour for a nutty base.
Berry medley topping – Mix raspberries with blueberries or blackberries for a colorful topping.
FAQs
Do I need a water bath for this cheesecake?
Yes, it helps prevent cracks and ensures even baking.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance so it can chill fully.
Can I use frozen raspberries for the topping?
Yes, just thaw them first and adjust sugar if they’re more tart.
How do I prevent cracks on top?
Use a water bath, don’t overbeat the batter, and let it cool slowly in the oven.
Can I make the crust with something other than graham crackers?
Yes, digestive biscuits, vanilla wafers, or shortbread cookies work well.
Can I freeze the cheesecake with topping?
It’s better to freeze without topping, then add it after thawing.
What’s the best way to cut neat slices?
Dip a sharp knife in hot water and wipe clean between slices.
Can I reduce the sugar in the recipe?
Yes, but don’t reduce too much or it may affect texture and flavor balance.
Conclusion
Raspberry lemon cheesecake is the kind of dessert that feels special yet approachable. With its buttery crust, creamy lemon filling, and tangy raspberry topping, it delivers layers of flavor and texture that make every bite unforgettable. I especially loved the version with a raspberry swirl baked into the cheesecake—it looked stunning and added bursts of fruitiness in every slice. Whether you prepare it for a family celebration, a holiday table, or just to treat yourself, this cheesecake will always leave an impression.
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