Lemon Raspberry Cheesecake

Our lemon raspberry cheesecake combines a rich, creamy texture with the tangy sweetness of lemon and homemade raspberry sauce, nestled on a crunchy graham cracker crust.

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Experience the perfect blend of lemon and raspberries in our lemon raspberry cheesecake, a dessert that’s as delightful to look at as it is to eat. This recipe combines the tangy zest of lemon with swirls of homemade raspberry sauce, creating a truly irresistible dessert.

Lemon Raspberry Cheesecake Ingredients

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The lemon raspberry cheesecake is a delightful blend of rich and fruity flavors. The base is made from full-fat cream cheese, which lends a luxurious texture. 

Fresh lemons infuse the cheesecake with a tangy contrast, while raspberries add a sweet fruitiness and vibrant color. Finally, a crust made from graham cracker crumbs offers a satisfying crunch, perfectly balancing the creamy filling.

Substitutions And Additions

CREAM CHEESE: Be sure to use full-fat cream cheese and sour cream. The lower and non-fat options do not bake up as well as full-fat dairy in this recipe.

LEMON: If lemons are not available, you can use limes for a different but equally tangy flavor.

RASPBERRIES: You can also use fresh raspberries to make the raspberry sauce for this cheesecake. You will need about 1½-2 cups of fresh berries. If raspberries are not in season, you can use strawberries or blueberries for the sauce instead.

CRUST: You can substitute with digestive biscuits or even Oreo cookies for a different flavor.

GRAHAM CRACKER CRUMBS: I love to use the shortcut box of graham cracker crumbs found in the baking aisle, but you can certainly make your own crumbs by placing about 19-20 sheets of graham crackers into a food processor and pulsing until you get fine crumbs.

BUTTER: If you only keep unsalted (sweet cream) butter on hand, you can use that and add ½ teaspoon of salt to your graham cracker crust mixture.

How To Make This Lemon Raspberry Cheesecake Recipe

Making cheesecake takes a little bit of time, but the result is well worth it when you sink your teeth into a creamy slice.

STEP ONE: To make the raspberry sauce, add the raspberries, lemon juice, and granulated sugar to a medium saucepan on medium-high heat. Bring to a simmer and allow the raspberries to cook for 5-6 minutes, stirring often.

STEP TWO: Whisk the cornstarch and cold water together in a small bowl to create a slurry. Stir the slurry mixture into the raspberry sauce and cook for an additional 2-3 minutes or until the sauce thickens. Be sure that you are stirring the raspberry sauce often to prevent burning. Remove from the heat.

STEP THREE: Place a fine mesh strainer over a bowl, pour the raspberry sauce into the strainer, and, using a large spoon, push the raspberry puree through the strainer leaving the seeds in the strainer. You should get about ¾-1 cup of seedless raspberry sauce. Set the bowl of raspberry sauce aside to cool completely. You will discard the seeds.

STEP FOUR: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round and spray the sides with baker’s spray.

STEP FIVE: To make the graham cracker crust, stir together in a medium bowl the graham cracker crumbs, granulated sugar, and melted butter until thoroughly combined.

STEP SIX: Press the graham cracker crust mixture into the bottom and up the sides of the prepared springform pan. You can use a large dry measuring cup to press the crumbs tightly together to form a nice thick crust. Bake for 10 minutes. Remove the crust from the oven and allow it to cool. 

STEP SEVEN: Reduce the heat of the oven to 325°F. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Be sure to wrap the foil tightly and all the way up the sides of the pan. Set aside.

STEP EIGHT: To make the cheesecake batter, add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1-2 minutes or until the cream cheese is fluffy and no lumps remain. Scrape down the sides of the bowl.

STEP NINE: Add the granulated sugar to the cream cheese and beat again until fully combined.

STEP TEN: Turn the speed down to medium-low speed and add the eggs one at a time, beating well after each addition until all the eggs are fully incorporated. Do not overmix the eggs into the batter. You do not want a lot of air bubbles in your cheesecake mixture. Be sure that you scrape down the bowl and paddle as needed.

STEP ELEVEN: Add the sour cream, heavy cream, lemon juice, vanilla extract, and lemon zest. Mix just until combined. Scrape down the sides and bottom of the bowl, and give the cheesecake batter a final stir to ensure that the batter is smooth and evenly mixed.

STEP TWELVE: Pour the cheesecake batter into the graham cracker crust and smooth the top. Gently tap the springform pan on the counter to help release any air bubbles from the batter.

STEP THIRTEEN: There are a couple of ways to add the raspberry sauce swirl. You can fill a disposable piping bag or ziplock bag with the corner snipped off with the raspberry sauce. Add tablespoon-sized dollops of the raspberry sauce randomly over the surface of the cheesecake, being sure to leave space in between. 

You can also use a large spoon to drizzle the raspberry sauce over the cheesecake batter. With either of these methods, you will take a knife, wooden skewer, or chopstick to make swirls with the raspberry sauce. 

You will have some of the raspberry sauce left over (you will only need to use ½-¾ of the sauce) that can be used to drizzle over individual servings if desired.

STEP FOURTEEN: Carefully place the foil-wrapped springform pan in an oversized roasting pan (the size you would use for a large turkey) and place the roasting pan onto the center rack of the preheated oven.

STEP FIFTEEN: Pour very hot water (about 4-5 cups depending on the size of your roasting pan) into the roasting pan, being very careful not to splash any water into the cheesecake. The water should come up about 1 inch on the outside of your springform pan. This will create a water bath to gently cook the cheesecake and help avoid cracks from forming in the cheesecake as it bakes.

STEP SIXTEEN: Bake cheesecake for 1 hour and 40-45 minutes. The center should just barely jiggle when moved. Turn off the oven and crack the oven door open about 1 inch. You can place the handle of a wooden spoon between the door and the oven to keep the oven door from closing completely. Allow the lemon raspberry cheesecake to sit in the oven for 1 hour.

STEP SEVENTEEN: Remove the cheesecake from the oven and the water bath, and remove the foil wrap from the outside of the springform pan. Carefully run a knife with a thin blade around the sides of the cheesecake. 

Place the lemon raspberry cheesecake into the refrigerator to chill for at least 8 hours or up to overnight. An overnight chill will ensure your cheesecake is fully set up and chilled.

STEP EIGHTEEN: Once fully chilled, and set up, remove the cheesecake from the refrigerator and remove the side ring of the springform pan. Carefully place the lemon raspberry cheesecake onto a serving plate and garnish with the extra creamy whipped cream, fresh raspberries, and lemon zest. Slice and serve.

How To Serve

This raspberry lemon cheesecake is a delightful dessert that can be served on any occasion. Whether it’s a casual family dinner or a formal gathering, this cheesecake is sure to impress. 

It would be a yummy addition to a brunch menu, and its sweet and tangy flavors pair well with a cup of coffee or tea.

A scoop of lemon or raspberry sorbet on the side can enhance the fruity flavors of the cheesecake and add a refreshing element to the dessert.

This cheesecake is perfect for a tea party after enjoying our cucumber cream cheese sandwiches. The light flavors pair wonderfully with a variety of teas, from classic black tea to fruity herbal infusions.

This lemon raspberry cheesecake is perfect for a summer garden party. The refreshing flavors of lemon and raspberry are a great match for the warm weather.

To add a few more lemon and raspberry desserts to your menu, have a look at our lemon raspberry cupcakes and raspberry lemon muffins.

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Storage

Here are a few tips on how to store your creamy cheesecake to enjoy later.

MAKE AHEAD: This lemon raspberry cheesecake can be made a day ahead. Just follow the recipe instructions and once the cheesecake is fully chilled, cover it lightly and keep it in the refrigerator until you’re ready to serve.

IN THE FRIDGE: Store the cheesecake in the refrigerator, lightly covered, for up to 5 days.

IN THE FREEZER: You can store this cheesecake, tightly wrapped, in the freezer for up to 2 months. Thaw completely in the refrigerator before garnishing and serving.

Why We Love This Recipe

DECADENT: This lemon raspberry cheesecake is an indulgent experience. The tangy lemon and sweet raspberries, the creamy cheesecake, and the crunchy crust create a decadent combination of flavors that’s hard to resist.

BALANCE OF FLAVORS: The balance of sweet, tangy, and fruity flavors in this cheesecake is another reason why we love it. The tartness of the lemon and raspberry cuts through the richness of the cream cheese, creating a dessert that’s flavorful but not overly sweet.

TEXTURE: We love the contrast between the creamy cheesecake and the crunchy graham cracker crust. It’s a satisfying combination that makes every bite interesting.

Our lemon raspberry cheesecake is a delightful dessert that’s perfect for any occasion. Its unique combination of tangy lemon and sweet raspberry flavors, along with the creamy cheesecake and crunchy crust, makes it a crowd-pleaser. 

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Lemon Raspberry Cheesecake

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Our lemon raspberry cheesecake combines a rich, creamy texture with the tangy sweetness of lemon and homemade raspberry sauce, nestled on a crunchy graham cracker crust.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 11 hours hours 15 minutes minutes

Servings 12

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Ingredients

  

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Raspberry Sauce

• 12 ounces frozen raspberries
• 1 teaspoon fresh lemon juice
• ¼ cup granulated sugar
• 1½ tablespoons cornstarch
• 1½ tablespoons cold water

Graham Cracker Crust

• 2½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ¾ cup salted butter, melted and cooled

Cheesecake Batter

• 32 ounces cream cheese, four 8-ounces room temperature
• 1¼ cups granulated sugar
• 4 large eggs, room temperature
• ½ cup sour cream
• 3 tablespoons heavy cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest

Optional Garnish

• Extra creamy whipped topping
• Fresh raspberries
• Fresh lemon zest

Instructions

 

• To make the raspberry sauce, add the raspberries, lemon juice, and granulated sugar to a medium saucepan on medium-high heat. Bring to a simmer and allow the raspberries to cook for 5 to 6 minutes, stirring often.
• In a small bowl, whisk together the cornstarch and cold water together to create a slurry. Stir the slurry mixture into the raspberry sauce and cook for an additional 2 to 3 minutes or until the sauce thickens. Be sure that you are stirring the raspberry sauce often to prevent burning. Remove from the heat.
• Place a fine mesh strainer over a bowl, pour the raspberry sauce into the strainer, and, using a large spoon, push the raspberry puree through the strainer leaving the seeds in the strainer. You should get about ¾-1 cup of seedless raspberry sauce. Set the bowl of raspberry sauce aside to cool completely. You will discard the seeds.
• Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round and spray the sides with baker’s spray.
• To make the graham cracker crust, stir together in a medium bowl the graham cracker crumbs, granulated sugar, and melted butter until thoroughly combined.
• Press the graham cracker crust mixture into the bottom and up the sides of the prepared springform pan. You can use a large dry measuring cup to press the crumbs tightly together to form a nice thick crust. Bake for 10 minutes. Remove the crust from the oven and allow it to cool.
• Reduce the heat of the oven to 325°F. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Be sure to wrap the foil tightly and all the way up the sides of the pan. Set aside.
• To make the cheesecake batter, add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1-2 minutes or until the cream cheese is fluffy and no lumps remain. Scrape down the sides of the bowl.
• To the cream cheese, add the granulated sugar and beat again until fully combined.
• Turn the speed down to medium-low and add the eggs one at a time, beating well after each addition until all the eggs are fully incorporated. Do not overmix the eggs into the batter. You do not want a lot of air bubbles in your cheesecake batter. Be sure that you scrape down the bowl and paddle as needed.
• Add the sour cream, heavy cream, lemon juice, vanilla extract, and lemon zest. Mix just until combined. Scrape down the sides and bottom of the bowl, and give the cheesecake batter a final stir to ensure that the batter is smooth and evenly mixed.
• Pour the cheesecake batter into the graham cracker crust and smooth the top. Gently tap the springform pan on the counter to help release any air bubbles from the batter.
• There are a couple of ways to add the raspberry sauce swirl. You can fill a disposable piping bag or ziplock bag with the corner snipped off with the raspberry sauce. Add tablespoon-sized dollops of the raspberry sauce randomly over the surface of the cheesecake, being sure to leave space in between. You can also use a large spoon to drizzle the raspberry sauce over the cheesecake batter. With either of these methods, you will take a knife, wooden skewer, or even a chopstick to make swirls with the raspberry sauce. You will have some of the raspberry sauce left over (you will only need to use ½-¾ of the sauce) that can be used to drizzle over individual servings if desired.
• Carefully place the foil-wrapped springform pan in an oversized roasting pan (the size you would use for a large turkey) and place the roasting pan onto the center rack of the preheated oven.
• Pour very hot water (about 4 to 5 cups depending on the size of your roasting pan) into the roasting pan, being very careful not to splash any water into the cheesecake. The water should come up about 1 inch on the outside of your springform pan. This will create a water bath to gently cook the cheesecake and help avoid cracks from forming in the cheesecake as it bakes.
• Bake for 1 hour and 40 to 45 minutes. The center should just barely jiggle when moved. Turn off the oven and crack the oven door open about 1 inch. You can place the handle of a wooden spoon between the door and the oven to keep the oven door from closing completely. Allow the lemon raspberry cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath, and remove the foil wrap from the outside of the springform pan. Carefully run a knife with a thin blade around the sides of the cheesecake. Place the lemon raspberry cheesecake into the refrigerator to chill for at least 8 hours or up to overnight. An overnight chill will ensure your cheesecake is fully set up and chilled.
• Once fully chilled, and set up, remove the cheesecake from the refrigerator and remove the side ring of the springform pan. Carefully place the lemon raspberry cheesecake onto a serving plate and garnish with the extra creamy whipped cream, fresh raspberries, and lemon zest. Slice and serve.

Notes

• Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will ensure that everything blends smoothly and bakes evenly.
• You can make the raspberry sauce up to 3 days in advance. Once you strain out the seeds and allow the sauce to cool completely, place it into an airtight jar and store it in the refrigerator until ready to use. You can add your sauce to a piping bag and tie up the end, but DO NOT snip the tip until you are ready to add the puree to your cheesecake.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
• You can place the thawed whipped topping into a large piping bag fitted with a large decorative tip and pipe a dollop of the whipped topping around the outer edge of the cheesecake in the center of where you will cut each of the slices (a total of 12 evenly spaced dollops). 

Nutrition

Calories: 630kcal | Carbohydrates: 52g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 472mg | Potassium: 220mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1584IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 1mg

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