Lemon Raspberry Cheesecake is a refreshing, creamy dessert that combines the tangy brightness of lemon with the sweet tartness of raspberries. With its rich cream cheese filling and a buttery graham cracker crust, this cheesecake is a showstopping treat for any occasion.

Why You’ll Love This Recipe

• Flavorful Layers: A perfect balance of tangy lemon, sweet raspberry, and creamy cheesecake.
• Stunning Presentation: The lemon-raspberry swirls create a marbled masterpiece.
• Make-Ahead Friendly: Chill overnight for a stress-free dessert.
• Versatile Toppings: Customize with fresh fruit, whipped cream, or lemon zest curls.
• Crowd-Pleaser: Ideal for gatherings, holidays, or any celebration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling

• 3 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup heavy cream
• Zest of 2 lemons
• Juice of 1 lemon

For the Lemon Swirl

• ½ cup lemon curd
• 1 tablespoon lemon juice

For the Raspberry Swirl

• ½ cup raspberry puree
• 1 tablespoon sugar

For the Topping

• Lemon zest curls
• Fresh raspberries
• Whipped cream

Directions

Prepare the Crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan to form the crust.

Make the Cheesecake Filling

3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and eggs, one at a time, beating well after each addition.
5. Mix in heavy cream, lemon zest, and lemon juice until well combined.

Assemble the Cheesecake

6. Pour half of the cheesecake filling over the prepared crust and smooth the top.
7. In a small bowl, mix lemon curd with lemon juice. In another bowl, combine raspberry puree with sugar.
8. Drop spoonfuls of the lemon and raspberry mixtures over the filling. Use a knife to swirl gently, creating a marbled effect.
9. Pour the remaining cheesecake filling over the swirled layer and smooth the top.

Bake

10. Bake in the preheated oven for 50–60 minutes or until the center is set but slightly jiggly.
11. Turn off the oven and cool the cheesecake inside with the door slightly ajar to prevent cracking.
12. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Garnish and Serve

13. Before serving, garnish with lemon zest curls, fresh raspberries, and whipped cream. Slice and enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Variations

• Berry Swap: Use blueberry or strawberry puree instead of raspberry for a different flavor.
• Chocolate Twist: Drizzle melted white chocolate over the cheesecake for extra indulgence.
• Gluten-Free Crust: Substitute graham crackers with gluten-free cookies.
• No-Bake Option: Use a no-bake cheesecake filling and skip the baking process entirely.

Storage and Freezing

• Refrigerator: Store the cheesecake covered in the fridge for up to 5 days.
• Freezing: Freeze individual slices or the whole cheesecake (without toppings) for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly for this recipe.

2. How do I prevent cracks in the cheesecake?

Cool the cheesecake slowly by leaving it in the oven with the door ajar after baking. Avoid overmixing the batter to reduce air bubbles.

3. Can I make this cheesecake without a springform pan?

A regular 9-inch round pan can work, but a springform pan is recommended for easier removal.

4. How do I make raspberry puree?

Blend fresh or frozen raspberries until smooth and strain through a fine mesh sieve to remove seeds.

5. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if needed.

6. Can I make this cheesecake in advance?

Yes, this cheesecake is best made the day before to allow the flavors to meld and set properly.

7. What should I do if my cheesecake cracks?

Cover cracks with whipped cream or fruit toppings—it will still taste delicious!

8. Can I skip the lemon zest?

The zest adds a bright citrus flavor, but you can omit it if preferred.

9. How do I know when the cheesecake is done baking?

The edges should be set, but the center should jiggle slightly when the pan is gently shaken.

10. What can I serve with this cheesecake?

Pair it with a dollop of whipped cream, a drizzle of raspberry sauce, or a scoop of vanilla ice cream.

Conclusion

Lemon Raspberry Cheesecake is a stunning dessert that’s as delicious as it is beautiful. With its creamy texture, vibrant flavors, and elegant presentation, it’s the perfect choice for any celebration or special occasion. Whether you’re hosting a party or treating yourself, this cheesecake is sure to impress!

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