Lemon Raspberry Cheesecake is a luscious, creamy dessert with a tangy lemon-infused cheesecake filling, a buttery graham cracker crust, and a swirl of sweet raspberry sauce. This elegant dessert combines bright, fresh flavors with a rich, velvety texture, making it perfect for special occasions or as a showstopping treat for your family.

Why You’ll Love This Recipe

• Bright and refreshing flavors: The combination of lemon and raspberry is perfectly balanced and deliciously tart.
• Rich and creamy texture: The smooth cheesecake filling melts in your mouth.
• Visually stunning: The raspberry swirl creates a beautiful, elegant design.
• Customizable: Use fresh or frozen raspberries, and adjust the sweetness to your liking.
• Perfect for any occasion: Ideal for holidays, birthdays, or dinner parties.

Ingredients

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

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

For the Raspberry Sauce:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• Cornstarch

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice (freshly squeezed)
• Sour cream
• Vanilla extract

For Garnish (optional):

• Fresh raspberries
• Lemon slices or zest
• Whipped cream

Directions

Step 1: Make the Crust

1. Prepare the crust mixture:
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
2. Press into the pan:
   • Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it firmly. Chill in the refrigerator while preparing the filling.

Step 2: Prepare the Raspberry Sauce

1. Cook the raspberries:
   • In a small saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch. Cook, stirring frequently, until the mixture thickens (about 5-7 minutes).
2. Strain the sauce:
   • Push the sauce through a fine-mesh sieve to remove seeds. Let it cool completely.

Step 3: Make the Cheesecake Filling

1. Beat the cream cheese:
   • In a large mixing bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth and creamy.
2. Add the eggs and flavorings:
   • Beat in the eggs one at a time, followed by lemon zest, lemon juice, sour cream, and vanilla extract. Mix until fully combined and smooth.

Step 4: Assemble the Cheesecake

1. Pour the filling:
   • Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
2. Add the raspberry swirl:
   • Drop small spoonfuls of the raspberry sauce over the cheesecake. Use a toothpick or knife to swirl the sauce into the batter, creating a marbled effect.

Step 5: Bake the Cheesecake

1. Preheat and bake:
   • Preheat the oven to 325°F (165°C). Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
2. Cool gradually:
   • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.

Step 6: Garnish and Serve

• Garnish the cheesecake with fresh raspberries, lemon slices, or whipped cream. Slice and serve chilled.

Servings and Timing

• Servings: This recipe serves 10-12.
• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Cooling/Chilling Time: 5 hours (includes cooling and refrigeration)
• Total Time: 6 hours 30 minutes

Variations

• Mixed berry swirl: Use a combination of raspberries, strawberries, and blueberries for a mixed berry sauce.
• Gluten-free crust: Use gluten-free graham crackers or cookies for the crust.
• No-bake version: Skip the baking and use a no-bake cheesecake filling. Chill until set.
• Chocolate addition: Drizzle melted white or dark chocolate over the top for added richness.
• Extra lemony: Add more lemon zest and juice for a stronger citrus flavor.

Storage

• Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Freeze individual slices or the whole cheesecake (without garnishes) wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw them first and drain any excess liquid before cooking.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake the cheesecake in a water bath for even heat distribution. Cooling it slowly in the oven also helps prevent cracks.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but serving may be trickier without the removable sides.

Can I use store-bought raspberry sauce?

Yes, store-bought raspberry sauce can save time, but homemade offers a fresher flavor.

How do I know when the cheesecake is done?

The edges should be set, but the center should still jiggle slightly. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance to allow the flavors to develop and the texture to set.

Can I use a different type of crust?

Absolutely! Try using crushed shortbread cookies, vanilla wafers, or even Oreo cookies for a unique twist.

How do I cut clean slices?

Use a sharp knife dipped in warm water, wiping it clean between each slice.

What if my cheesecake cracks?

Don’t worry! You can cover cracks with raspberry sauce, whipped cream, or fresh fruit.

Can I skip the raspberry swirl?

Yes, you can omit the raspberry sauce for a simple lemon cheesecake or replace it with another fruit sauce.

Conclusion

Lemon Raspberry Cheesecake is a delightful dessert that’s as beautiful as it is delicious. With its creamy lemon filling and swirls of vibrant raspberry sauce, it’s the perfect combination of sweet, tangy, and rich. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress. Enjoy every bite of this luscious, crowd-pleasing dessert!