Lemon Raspberry Cheesecake

A heavenly combination of tangy lemon and sweet raspberries nestled in a creamy cheesecake with a buttery graham cracker crust. This showstopping dessert balances bright citrus notes with berry sweetness for the perfect year-round indulgence.

Easy Lemon Raspberry Cheesecake Recipe

There’s something magical about the way tangy lemon and sweet raspberries dance together in a silky cheesecake. This Lemon Raspberry Cheesecake recipe transforms simple ingredients into an elegant dessert that’s perfect for special occasions yet approachable enough for weekend baking projects. The vibrant pink swirls against the pale yellow canvas create a dessert that’s as beautiful as it is delicious.

While cheesecakes have a reputation for being finicky, this recipe breaks that stereotype with straightforward techniques and clear instructions. Whether you’re celebrating summer’s berry bounty or brightening winter days with citrus, this lemon raspberry cheesecake brings sunshine to your table year-round.

THIS RECIPE:

• Combines bright lemon flavor with sweet-tart raspberry swirls
• Features a perfectly crisp graham cracker crust
• Requires no water bath for stress-free baking
• Creates a stunning presentation with minimal effort

Recipe Details	Information
Prep Time	30 minutes
Cook Time	55 minutes
Cooling Time	6 hours (minimum)
Total Time	7 hours 25 minutes
Servings	12 slices
Yield	One 9-inch cheesecake

This Lemon Raspberry Cheesecake brings together the best of both worlds – a rich, creamy texture with bright, refreshing flavors. Even if you’ve never made a cheesecake before, the simple techniques and clear instructions make this recipe accessible to bakers of all skill levels. Plus, the make-ahead nature of cheesecake means it’s perfect for entertaining when you want to impress without last-minute stress.

Ingredients for Lemon Raspberry Cheesecake

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The quality of your ingredients makes all the difference in a spectacular Lemon Raspberry Cheesecake. Since this recipe relies on simple flavors, choosing fresh, high-quality components will elevate your cheesecake from good to unforgettable. Look for fresh lemons with bright yellow skin and plump, vibrantly colored raspberries for the best flavor impact.

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt

For the Lemon Cheesecake Filling:

• 4 packages (32 oz total) full-fat cream cheese, softened to room temperature
• 1 1/3 cups granulated sugar
• 4 large eggs, at room temperature
• 1/3 cup sour cream, at room temperature
• 1/3 cup heavy cream, at room temperature
• 2 tablespoons fresh lemon zest (from about 2-3 lemons)
• 1/3 cup fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Raspberry Swirl:

• 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Optional Topping:

• 1 cup fresh raspberries
• Lemon slices or zest for garnish
• Whipped cream (optional)

Ingredient Category	Recommended Quantity	Quality Tips
Cream Cheese	Full-fat, brick-style	Avoid tub varieties; Philadelphia brand produces consistent results
Lemons	3-4 medium lemons	Choose heavy, bright yellow fruits with no green spots for maximum juice
Raspberries	2 1/2 cups total	Look for plump, uniformly colored berries without moisture in the container
Graham Crackers	16 full sheets	Traditional honey graham crackers provide the best flavor base
Eggs	Large, room temperature	Farm-fresh eggs with bright orange yolks enhance both color and flavor

Pro tip: Leave dairy ingredients on the counter for at least 2 hours before baking. Room temperature ingredients blend more smoothly and incorporate air more effectively, resulting in a silkier cheesecake texture.

How to Make Lemon Raspberry Cheesecake

Creating a perfect homemade Lemon Raspberry Cheesecake involves a few distinct stages: preparing the crust, making the lemon cheesecake filling, creating the raspberry swirl, and finally the assembly and baking process. While it may seem complex, breaking it down into these manageable steps makes the process straightforward and enjoyable.

Prepare the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and salt in a medium bowl.
3. Pour in melted butter and stir until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
5. Bake for 10 minutes until lightly golden, then set aside to cool.
6. Reduce oven temperature to 325°F (165°C).

Prepare the Raspberry Swirl:

1. In a small saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat, mashing the berries with a spoon until they break down and release their juices (about 5 minutes).
3. Add the cornstarch slurry and continue cooking until the mixture thickens (about 1-2 minutes).
4. Strain through a fine-mesh sieve to remove seeds, pressing firmly with a spatula to extract all the puree.
5. Set aside to cool completely.

Make the Lemon Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium-low speed until smooth and creamy (about 2 minutes). Scrape down the sides of the bowl frequently.
2. Add eggs one at a time, beating briefly after each addition just until incorporated.
3. Add sour cream, heavy cream, lemon zest, lemon juice, and vanilla. Beat on low speed until just combined.
4. Pour two-thirds of the cheesecake batter onto the cooled crust.

Assemble and Bake:

1. Dollop spoonfuls of the raspberry puree onto the batter.
2. Cover with the remaining cheesecake batter.
3. Add more raspberry puree on top and use a skewer or knife to create attractive swirls. Don’t overmix.
4. Place the springform pan on a baking sheet (to catch any leaks) and bake at 325°F for 55-65 minutes. The edges should be set, but the center should still have a slight jiggle.
5. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
6. Remove from the oven, run a knife around the edges, and cool completely at room temperature.
7. Cover and refrigerate for at least 6 hours or overnight.

Pro tip: The key to a crack-free cheesecake is gentle handling of the batter. Mix on low speed and avoid incorporating excess air, which can cause the cheesecake to rise rapidly and then collapse during cooling.

Tips for Making Lemon Raspberry Cheesecake

Even the most experienced bakers can benefit from specialized techniques when creating a perfect Lemon Raspberry Cheesecake. Follow these expert tips to ensure your cheesecake turns out flawlessly every time.

• Room temperature ingredients are non-negotiable – Cold cream cheese will leave lumps in your batter that won’t smooth out during baking
• Avoid overmixing – Beat ingredients just until combined to prevent excess air in the batter
• Create a moisture-free environment for zesting lemons – Wipe the grater and workspace clean between lemons
• Double-wrap your springform pan with foil if you choose to use a water bath for extra insurance against leaks

Technique	Recommendation	Why It Matters
Mixing Speed	Low to medium-low only	Prevents air bubbles that cause cracks
Scraping the Bowl	After each ingredient addition	Ensures even texture without unmixed pockets
Testing Doneness	Look for 2-3 inch wobbly center	A fully set center means the cheesecake is overbaked
Cooling Process	Gradual temperature change	Prevents dramatic temperature shifts that cause cracks

When making the raspberry swirl, remember that less is more. You want distinct ribbons of color rather than a uniformly pink cheesecake. For the most visually striking result, reserve some of your raspberry puree specifically for the top layer of swirls where they’ll be most visible.

The most critical step might be the cooling process. Rushing this can ruin even perfectly baked cheesecake. The slow cooling in the turned-off oven followed by room temperature rest and finally refrigeration allows the proteins to set gradually, creating that ideal creamy texture that makes cheesecake so irresistible.

Make-Ahead Instructions

One of the greatest advantages of Lemon Raspberry Cheesecake is that it actually benefits from being made in advance. This makes it perfect for entertaining when you want to minimize day-of preparation.

The complete cheesecake can be made up to 3 days ahead of serving. Simply follow the recipe through the refrigeration step, then keep it covered in the refrigerator until a few hours before serving. The flavors will continue to develop and meld during this time, often resulting in an even better-tasting dessert.

If you’d prefer to work in stages, you can:

1. Prepare the graham cracker crust up to 2 days ahead. Cover with plastic wrap and store at room temperature.
2. Make the raspberry puree up to 3 days ahead. Store in an airtight container in the refrigerator.
3. Bake the complete cheesecake up to 24 hours before adding any fresh fruit garnishes.

Add fresh raspberry garnishes and lemon zest only within a few hours of serving for the best appearance and texture. If using whipped cream, add it just before serving or provide it on the side.

Pro tip: If making the complete cheesecake more than 24 hours in advance, wait to add any fresh garnishes until shortly before serving for the freshest presentation.

Storing Leftovers

Proper storage is essential for maintaining the quality and safety of your Lemon Raspberry Cheesecake leftovers. When stored correctly, this dessert can remain delicious for several days after baking.

For maximum freshness, store leftover cheesecake in an airtight container in the refrigerator. If you don’t have a container large enough, you can place the cheesecake (still on its base) on a plate and cover it with plastic wrap or aluminum foil, making sure to press the covering against any cut edges to prevent them from drying out.

Properly stored, Lemon Raspberry Cheesecake will maintain quality for up to 5 days in the refrigerator. You may notice that the crust begins to soften slightly over time – this is normal and doesn’t affect food safety, though the texture experience will change subtly.

For single servings, consider cutting the cheesecake into individual slices before storing. Wrap each piece separately in plastic wrap for quick access to perfectly portioned desserts.

Pro tip: Let refrigerated cheesecake sit at room temperature for 20-30 minutes before serving for the best flavor and texture. Cold temperatures dull the lemon and raspberry flavors, while slightly warmed cheesecake offers a more pronounced taste experience.

Freezing Lemon Raspberry Cheesecake

Freezing this Lemon Raspberry Cheesecake is an excellent way to preserve it for future enjoyment. When properly wrapped and stored, frozen cheesecake can maintain its quality for up to 2 months.

To freeze the entire cheesecake:

1. Allow the cheesecake to cool completely and chill in the refrigerator for at least 6 hours or overnight.
2. Remove the sides of the springform pan but keep the cheesecake on the metal bottom for support.
3. Place the uncovered cheesecake in the freezer for 1 hour to firm up (this prevents the plastic wrap from sticking).
4. Remove and wrap tightly with a layer of plastic wrap, followed by a layer of aluminum foil.
5. Label with the date and return to the freezer.

For individual slices:

1. Cut the chilled cheesecake into portions.
2. Place slices on a baking sheet lined with parchment and freeze for 1 hour.
3. Wrap each slice individually in plastic wrap and then foil.
4. Store wrapped slices in a freezer-safe container.

To thaw frozen cheesecake, transfer it to the refrigerator and allow 24 hours for a whole cheesecake or 4-5 hours for individual slices to thaw completely. For best results, remove the plastic wrap during thawing to prevent condensation from making the crust soggy.

Pro tip: Add fresh garnishes only after the cheesecake has completely thawed. Previously frozen raspberries tend to release excessive juice, which can make your presentation less appealing.

Serving Suggestions

Transform your Lemon Raspberry Cheesecake from fantastic to unforgettable with these serving ideas that complement and enhance its vibrant flavors.

For a simple but elegant presentation, top the cheesecake with fresh raspberries arranged in concentric circles. Add thin lemon slices or curls of lemon zest for a pop of yellow that highlights the citrus notes. A light dusting of powdered sugar creates a beautiful finishing touch that looks particularly striking against the red berries.

Create a complementary sauce by blending fresh raspberries with a touch of sugar and lemon juice. Strain to remove seeds and drizzle over each slice just before serving. The extra burst of fresh berry flavor amplifies the raspberry swirls in the cheesecake.

Accompaniment	Pairing Notes
Limoncello	The Italian lemon liqueur enhances the citrus notes
White Chocolate Shavings	Adds sweet creaminess that balances the tang
Fresh Mint Leaves	Provides a refreshing aromatic contrast
Honey Drizzle	Brings natural sweetness that complements both lemon and raspberry

For beverage pairings, consider serving this cheesecake with:

• Sparkling wine like Prosecco or Champagne (the effervescence cuts through the richness)
• Earl Grey tea (the bergamot notes complement the citrus)
• Raspberry liqueur for an adults-only enhancement
• Lemonade for a family-friendly option that echoes the dessert’s flavors

Serve this cheesecake slightly cooled but not cold from the refrigerator. About 20-30 minutes at room temperature allows the flavors to bloom and the texture to soften to creamy perfection.

FAQ

Can I use frozen raspberries instead of fresh for this Lemon Raspberry Cheesecake?

Yes, frozen raspberries work perfectly for the raspberry swirl portion of this recipe. Thaw them completely and drain any excess liquid before proceeding with the recipe. For the garnish, however, fresh raspberries are recommended as frozen berries will become too soft and may bleed when thawed, affecting the presentation.

Why did my cheesecake crack on top?

Cracks usually occur for four main reasons: overmixing the batter (incorporating too much air), baking at too high a temperature, overbaking, or cooling too quickly. Ensure you’re mixing on low speed, verify your oven temperature with an independent thermometer, look for the proper jiggle in the center when determining doneness, and always allow the cheesecake to cool gradually in the oven before bringing it to room temperature.

Can I substitute Greek yogurt for the sour cream?

Yes, full-fat Greek yogurt makes an excellent substitute for sour cream in this Lemon Raspberry Cheesecake recipe. The texture and tanginess are similar, though the yogurt may impart a slightly different flavor note. Make sure to use room temperature yogurt, just as you would with the sour cream.

How do I prevent my raspberry swirl from sinking into the cheesecake?

To create distinct raspberry swirls that don’t sink into the batter, make sure your raspberry puree is thoroughly cooled before adding it to the cheesecake. Additionally, thicken the puree properly with cornstarch as directed in the recipe. When creating the swirls, use a light touch with a skewer or toothpick, working only with the top layer of the batter rather than digging deeply.

Can this cheesecake be made without a springform pan?

While a springform pan is ideal for easy removal, you can adapt this recipe to a regular 9-inch deep-dish pie plate. Line the pie plate with parchment paper overhanging the sides to create handles for lifting out the cheesecake after cooling. Note that the presentation may not be as clean as with a springform pan, and you may need to reduce the amount of filling slightly to accommodate the typically shallower depth.