If you have a craving for something delightfully creamy with a burst of fruity freshness, this Lemon Raspberry Cheesecake Recipe is your new best friend. It perfectly balances zesty lemon tang and sweet raspberry swirls within a smooth, velvety cheesecake that melts in your mouth. Whether you’re celebrating a special occasion or simply want to treat yourself, this cheesecake dazzles with its gorgeous colors and irresistible flavors that invite more than one slice at your gathering.
Ingredients You’ll Need
The beauty of this Lemon Raspberry Cheesecake Recipe is in its straightforward, simple ingredients—all of which come together to create a masterpiece. Each item plays a vital role, from the crunchy, buttery crust to the luscious lemon-infused filling and the vibrant raspberry swirl that brings a pop of color and fruitiness.
- Graham cracker crumbs: Provide the perfect crunchy base for a classic cheesecake crust.
- Granulated sugar: Sweetens both the crust and filling to balance the tartness of lemon and raspberries.
- Unsalted butter: Melted and mixed with crumbs for a rich, cohesive crust.
- Cream cheese: The star of the show, softened for a smooth, creamy filling.
- Eggs: Help bind the filling and add structure to the cheesecake.
- Fresh lemon juice: Adds bright, refreshing citrus flavor that wakes up the palate.
- Lemon zest: Gives an aromatic punch that complements the juice perfectly.
- Vanilla extract: Enhances the cheesecake’s sweetness and depth of flavor.
- Sour cream: Brings a subtle tang and creamy texture to the filling.
- Fresh raspberries: Cooked into a luscious, seed-strained swirl that decorates the top.
How to Make Lemon Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and prepping a 9-inch springform pan by greasing it and wrapping the outside with aluminum foil to prevent leaks. Combine graham cracker crumbs, a bit of sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your pan to form a solid base, then bake it for about 8 to 10 minutes. This step creates a buttery, crunchy foundation that will hold together fabulously under the rich cheesecake filling. Let the crust cool completely before moving on.
Step 2: Make the Raspberry Swirl
While the crust cools, it’s time to turn fresh raspberries and sugar into a gorgeous puree. Cook them on medium heat until the berries begin to break down and release their juices. To keep your cheesecake silky rather than seedy, strain the mixture through a fine sieve and let it cool. This luscious sauce will soon add amazing flavor pops and vivid color swirls to your cheesecake.
Step 3: Prepare the Cheesecake Filling
Beat the softened cream cheese with sugar until the mixture is luxuriously smooth and creamy. Adding eggs one at a time helps achieve the perfect texture by incorporating air without curdling. Then stir in fresh lemon juice, lemon zest, vanilla extract, and sour cream—each ingredient playing a special part in making the filling tangy, fragrant, and indulgently creamy.
Step 4: Assemble the Cheesecake
Pour your luscious filling over the completely cooled crust in the springform pan. Dollop the raspberry puree over the top and use a skewer or knife to gently swirl the two together, creating a beautiful marbled effect that will dazzle visually and in every bite.
Step 5: Bake the Cheesecake
Place the springform pan inside a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. This water bath ensures gentle, even baking that prevents cracking. Bake your cheesecake for 55 to 65 minutes, watching for the edges to set and the center to jiggle just slightly like a perfect custard. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to finish cooking slowly and avoid any sudden temperature changes.
Step 6: Chill and Serve
Refrigerate the cheesecake for at least 4 hours or preferably overnight. Chilling allows it to fully set and develop the fullest flavors. Before serving, garnish with fresh raspberries and thin lemon slices for an inviting, fresh look.
How to Serve Lemon Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries and delicate lemon slices are natural winners, bringing brightness and charm to each slice. For an extra touch of elegance, sprinkle some finely grated lemon zest or even a few edible flowers on top. These garnishes not only add beauty but invite your guests to savor every nuance.
Side Dishes
Pair this cheesecake with a lightly whipped cream or a scoop of vanilla bean ice cream to complement its creamy texture and tangy fruit flavors. A simple cup of coffee or herbal tea also rounds out the experience beautifully, balancing sweetness and refreshment.
Creative Ways to Present
For a stunning visual, serve individual portions in clear glass cups layered with extra raspberry puree or crumbled graham crackers. You could also cut the cheesecake into mini squares and garnish each with a single raspberry skewer for a party-friendly presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Lemon Raspberry Cheesecake Recipe keep wonderfully in the refrigerator, stored tightly covered with plastic wrap or in an airtight container. They will stay fresh and flavorful for up to 4 days, making for a lovely treat whenever the mood strikes.
Freezing
You can freeze the cheesecake to enjoy later by wrapping it tightly in plastic wrap and then aluminum foil to guard against freezer burn. Freeze for up to 2 months. To thaw, place it in the fridge overnight so it retains its creamy texture without becoming watery.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, let it sit at room temperature for about 15-20 minutes before serving. Avoid microwaving as it can change the texture and cause separation.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just fine—just thaw and drain any excess liquid before cooking them down to avoid making the swirl too watery.
What can I substitute for graham cracker crumbs?
If you don’t have graham crackers, digestive biscuits or crushed vanilla wafers make excellent alternatives for the crust.
Is there a way to make this cheesecake gluten-free?
Yes, simply swap the graham cracker crumbs for a gluten-free cracker or cookie crumb, and ensure those are certified gluten-free to keep the recipe safe for gluten-sensitive guests.
Can I make this recipe without sour cream?
Sour cream adds creaminess and a slight tang, but if you don’t have it, plain Greek yogurt can be a good substitute without drastically changing flavor or texture.
How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath and allowing it to cool gradually inside the oven minimizes cracks by maintaining even temperature and moisture during baking.
Final Thoughts
This Lemon Raspberry Cheesecake Recipe is truly a showstopper—fresh, vibrant, and smooth with just the right balance of sweet and tart. Taking the time to prepare it is so rewarding when you see how everyone lights up after the first bite. I can’t wait for you to try this recipe and make it your own, whether for a festive occasion or a simple moment of indulgence.
Print
Lemon Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Raspberry Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, and a vibrant raspberry swirl on top. Baked in a water bath to ensure a perfectly creamy texture, it’s chilled to set and garnished with fresh raspberries and lemon slices for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
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
Raspberry Swirl
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Garnish
- Fresh raspberries
- Lemon slices
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Mix Crust Ingredients: In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand.
- Form and Bake the Crust: Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes until it is set and fragrant. Remove and let it cool completely.
- Make the Raspberry Swirl: In a saucepan over medium heat, combine fresh raspberries and 2 tablespoons sugar. Cook until the raspberries break down and the mixture thickens slightly. Pass the mixture through a fine sieve to remove seeds. Let the raspberry puree cool to room temperature.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, vanilla extract, and sour cream until the filling is well combined and silky smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Spoon dollops of raspberry puree onto the top and swirl gently with a skewer or knife to create a marbled effect.
- Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan so it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracks and helps the texture set beautifully.
- Chill the Cheesecake: Remove the cheesecake from the water bath and springform pan. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set.
- Garnish and Serve: Before serving, garnish the cheesecake with fresh raspberries and lemon slices for a stunning presentation and added freshness.
Notes
- Wrapping the springform pan with aluminum foil is essential to prevent water from leaking into the crust during the water bath baking process.
- Using a water bath helps maintain even heat and a moist environment, preventing the cheesecake from cracking and ensuring a creamy texture.
- If fresh raspberries are not available, frozen raspberries can be used; just thaw and drain them before cooking.
- Allow the cheesecake to chill adequately for best slicing results and optimal flavor development.
- Make sure all dairy ingredients are at room temperature before mixing to avoid lumps in the batter.
