Lemon Raspberry Cheesecake Recipe
If you’re searching for a show-stopping dessert that perfectly balances bright citrus, tangy berries, and a silky-smooth filling, Lemon Raspberry Cheesecake is a must-make treat. This classic yet vibrant cheesecake brings together the sunny flavors of fresh lemon and luscious raspberries in every velvety bite. From the golden graham cracker crust to the ribbon of whole raspberries tucked inside, this cake is guaranteed to wow at any spring or summer gathering—and best of all, it’s surprisingly easy to whip up in your own kitchen!
Ingredients You’ll Need
Every ingredient in this Lemon Raspberry Cheesecake is chosen to deliver the fullest flavor, creamy texture, and that signature sunshiny look. These household staples and a few fresh favorites come together seamlessly—just gather your ingredients and let each one shine!
- Graham cracker crumbs: The base for a sturdy, flavorful crust, adding a lovely crunch and subtle sweetness.
- Granulated sugar: Sweetens both the crust and the filling just enough to balance tangy lemon and raspberry notes.
- Unsalted butter, melted: Binds the crumbs and brings a rich, melt-in-your-mouth quality to the crust.
- Cream cheese, softened: The heart of the cheesecake—use full-fat for an ultra-creamy texture and classic taste.
- Eggs: Essential for setting the filling, making each slice sturdy yet luscious.
- Sour cream: Adds lightness and a subtle tang, ensuring the filling is never dense.
- Vanilla extract: A background note that highlights all the vibrant flavors in the cake.
- Lemon zest: Packs the richest citrus flavor, more aromatic than juice alone.
- Fresh lemon juice: Balances the sweetness and makes those flavors pop.
- All-purpose flour: Just a touch helps the cheesecake set beautifully.
- Fresh raspberries: For the bright, tart bursts dotted through every bite—use fresh if you can, but thawed frozen berries work as well.
- Powdered sugar & lemon zest curls (optional): The perfect garnish for a stunning finish.
How to Make Lemon Raspberry Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F and greasing a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when squeezed. Press the crumb mixture firmly into the bottom of your pan, using the flat bottom of a measuring cup for a really even layer. Bake the crust for 10 minutes, then set aside to cool just a touch while you whip up the dreamy filling.
Step 2: Blend the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s absolutely smooth and free of lumps—you want it to look glossy and inviting! Add in the remaining 1 cup of granulated sugar and continue to mix until the texture is fluffy and light. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This step creates that creamy foundation we all crave in a great cheesecake.
Step 3: Brighten Things Up
Now for the sunshine! Fold in the sour cream and vanilla extract, then add the lemon zest, lemon juice, and all-purpose flour. These ingredients give the Lemon Raspberry Cheesecake its signature tang and rich citrus flavor, while the flour helps the cake hold together through baking and slicing. Mix everything gently until smooth and just combined—it’s important not to overmix, which can lead to cracks.
Step 4: Dot with Raspberries
Take 1 cup of the fresh raspberries and gently fold them into the batter. Try to distribute them evenly so every slice gets a good rosy swirl. Pour the filling over the prepared crust, smoothing the top with a spatula. This batter should look thick and creamy, dotted with those ruby jewels just waiting to burst with flavor.
Step 5: Bake and Cool with Care
Place your cheesecake in the center rack of the oven and bake for 55 to 65 minutes. The edges should look set, but the center will still have the slightest jiggle. This is key for that perfect creamy middle! Once baked, turn off the oven and crack the oven door open, letting the cake cool slowly inside for an hour. This gentle cooling prevents cracks and makes for a beautifully smooth finish.
Step 6: Chill, Garnish, and Enjoy!
After the slow oven cool, transfer the cheesecake to the fridge and let it chill for at least 4 hours—overnight is even better for the easiest slicing and deepest flavor. When you’re ready to serve, top with the remaining fresh raspberries, a pretty dusting of powdered sugar, and beautiful curls of lemon zest if you’d like. Now comes the best part: slice, serve, and savor your Lemon Raspberry Cheesecake masterpiece!
How to Serve Lemon Raspberry Cheesecake
Garnishes
For a visually stunning presentation, always finish your Lemon Raspberry Cheesecake with an extra scatter of fresh raspberries, a snowy layer of powdered sugar, and a few vibrant curls of lemon zest. The colors pop, and the flavors feel even brighter—guests won’t be able to resist a second slice!
Side Dishes
This cheesecake is downright delightful on its own, but you can round out a dessert spread with light accompaniments: a platter of mixed berries, delicate shortbread cookies, or a citrusy fruit salad all complement the creamy, tangy, and sweet flavors. A dollop of barely sweetened whipped cream never hurts, either.
Creative Ways to Present
Try slicing the Lemon Raspberry Cheesecake into mini squares for a fun dessert platter, or serve individual wedges with a scoop of raspberry sorbet for a real bistro-style finish. Hosting a brunch? Tiny cheesecake “shots” in small jars with layered raspberry sauce and zest look adorable on any table!
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Raspberry Cheesecake tightly covered in the refrigerator. It will keep its creamy texture and lively flavors for up to five days. Just make sure the cake is well wrapped or stored in an airtight container to keep it from absorbing other fridge aromas.
Freezing
If you’d like to freeze leftovers (or the whole cheesecake for later), chill the baked cake completely, then wrap it tightly in plastic wrap and foil. It freezes well for up to a month. Defrost the cheesecake in the refrigerator overnight before serving for the smoothest texture.
Reheating
Lemon Raspberry Cheesecake tastes best served cold or at cool room temperature, but if you like a slightly softer texture, let slices sit out for about 30 minutes before enjoying. Avoid reheating in the microwave, which can melt the filling and ruin its plush consistency.
FAQs
Can I use frozen raspberries for this cheesecake?
Absolutely! Frozen raspberries work well—just make sure to thaw and drain them thoroughly first to avoid adding excess moisture to your cheesecake batter.
Why did my cheesecake crack?
Cracks typically happen from overmixing the batter or sudden temperature changes. To prevent them, mix on low speed just until combined and cool your cheesecake slowly in the oven with the door cracked open as directed.
Do I need to bake the cheesecake in a water bath?
A water bath isn’t required, but it does help achieve an extra-smooth and creamy texture with minimal cracks. If you have time, wrap the springform pan in foil and bake in a roasting pan with hot water halfway up the sides.
Can I make Lemon Raspberry Cheesecake ahead of time?
Yes! This cheesecake is even better after chilling overnight, making it perfect for preparing a day (or two) in advance for parties or special occasions.
How do I get super-clean slices?
Dip a sharp knife in hot water, wipe it dry, and cut each slice, cleaning the blade between cuts. This keeps the slices neat and beautiful—your presentation will be bakery-worthy!
Final Thoughts
You’re just a few simple steps away from creating a Lemon Raspberry Cheesecake that’s every bit as delicious as it is gorgeous. Each creamy, sun-kissed slice is a true treat, bursting with bright flavor and loved by all. Don’t hesitate—gather those lemons and berries, and let your next celebration, potluck, or family dinner shine with homemade cheesecake magic!
Print
Lemon Raspberry Cheesecake Recipe
- Total Time: 1 hour 20 minutes plus chilling
- Yield: 10 servings
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of tangy lemon and sweet raspberry with this creamy and decadent Lemon Raspberry Cheesecake. A delightful dessert that’s sure to impress!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 5 tablespoons unsalted butter, melted.
For the Filling:
3 (8-ounce) packages cream cheese, softened, 1 cup granulated sugar, 3 large eggs, 1/4 cup sour cream, 2 teaspoons vanilla extract, zest of 1 lemon, 1/4 cup fresh lemon juice, 1 tablespoon all-purpose flour, 1 1/2 cups fresh raspberries.
For Garnish:
Powdered sugar and lemon zest curls (optional).
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease a 9-inch springform pan.
- Make the Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into pan bottom. Bake for 10 mins.
- Prepare the Filling: Beat cream cheese until smooth. Add 1 cup sugar, eggs, sour cream, vanilla, lemon zest, juice, and flour. Fold in raspberries.
- Bake: Pour filling into crust. Bake 55–65 mins. Let cool in oven for 1 hour. Chill for 4 hours.
- Serve: Top with raspberries, powdered sugar, and lemon zest curls.
Notes
- Use fresh raspberries for best texture.
- To prevent cracks, avoid overmixing and consider a water bath.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
