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 Time30 minutesmins
Cook Time1 hourhr45 minutesmins
Chill Time9 hourshrs
Total Time11 hourshrs15 minutesmins
Keyword: Lemon Raspberry Cheesecake Recipe
1teaspoonfresh lemon juice
Graham Cracker Crust
2½cupsgraham cracker crumbs
¾cupsalted butter,melted and cooled
32ouncescream cheese,four 8-ounces room temperature
2tablespoonsfresh lemon juice
Extra creamy whipped topping
Fresh lemon zest
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.
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).