If you’re searching for a showstopping dessert that bridges the gap between sunny, citrusy freshness and luscious, creamy indulgence, look no further than this Lemon Raspberry Cheesecake. The tart sparkle of lemon combined with bursts of sweet-tart raspberries makes every bite a symphony, all balanced over a classic graham cracker crust. This is the kind of recipe that gets whispered about at parties and requested at family gatherings, and I can’t wait to share every tip and secret to make it your own.

Lemon Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how approachable the ingredient list is. Each addition serves a purpose: the tart lemons electrify the flavor, the raspberries add pops of color and fruity flair, and the creamy base ties everything together for that unforgettable cheesecake texture. Here’s what you’ll need, along with a few insider tips for perfect results:

Graham cracker crumbs: These form the crispy, buttery base that complements the creamy filling beautifully.
Granulated sugar: Used in both the crust and the batter for just the right amount of sweetness.
Unsalted butter, melted: Brings moisture and rich flavor to bind the crust together.
Cream cheese, softened: For an ultra-smooth and creamy cheesecake, let your cream cheese come fully to room temperature.
Eggs: Essential for structure, adding richness and helping the cheesecake set without cracking.
Sour cream: A must for tang and an extra luxurious, melt-in-your-mouth texture.
All-purpose flour: Just a touch keeps the final bake silky and sliceable (no runny centers!).
Lemon zest: Don’t skip! The zest is where the pure citrus essence lives, giving the cheesecake its bright personality.
Freshly squeezed lemon juice: Adds a burst of brightness that balances the richness of the cheese filling.
Vanilla extract: Rounds out the flavors, making the citrus and raspberries shine.
Fresh raspberries: Fold these in gently for pockets of tart-sweet flavor and gorgeous pops of color.
Extra raspberries and lemon zest (optional): Perfect for decorating your Lemon Raspberry Cheesecake just before serving.

How to Make Lemon Raspberry Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake for 8-10 minutes—just until golden and fragrant. Set aside to cool completely while you ready the filling; a well-chilled crust helps prevent any sogginess!

Step 2: Create the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until perfectly smooth, scraping down the sides as needed. Add in the remaining 1 cup granulated sugar and continue to mix until light and fluffy. Crack in the eggs one at a time, beating well after each addition. This slow incorporation ensures a super creamy, uniform texture without overmixing.

Step 3: Add Flavor and Texture

Blend in the sour cream, all-purpose flour, lemon zest, lemon juice, and vanilla extract until just combined. The lemon zest and juice give the cheesecake its signature brightness, while sour cream keeps everything wonderfully tender. Be careful not to overmix—just enough to bring everything together for a silky result.

Step 4: Fold in the Raspberries

With a gentle hand, slowly fold in your fresh raspberries. This step is key! Handle them tenderly so they stay mostly whole, lending vibrant bursts of fruit and color throughout your Lemon Raspberry Cheesecake.

Step 5: Bake and Cool

Pour your filling over the cooled crust and smooth out the top. Bake for 55-65 minutes: you’re looking for the edges to be set and the center to have a gentle wobble. Turning off the oven and cracking the door open helps the cheesecake cool gradually, minimizing cracks and ensuring the perfect, creamy texture.

Step 6: Chill and Decorate

Let the cheesecake cool at room temperature, then refrigerate for at least four hours or overnight for the flavors to develop and the texture to set fully. Just before serving, garnish with additional fresh raspberries and a sprinkle of lemon zest—it makes your Lemon Raspberry Cheesecake as beautiful as it is delicious!

How to Serve Lemon Raspberry Cheesecake

Garnishes

The crowning glory of this cheesecake is in the finishing touches! Sprinkle with fresh raspberries and a fine grating of lemon zest for a bit of drama and color. If you’re feeling fancy, a dusting of powdered sugar or a few mint leaves add extra flair and freshness—you truly can’t go wrong.

Side Dishes

While Lemon Raspberry Cheesecake shines all on its own, pair it with a simple cup of coffee, some softly whipped cream, or a spoonful of chilled lemon curd for an extra special treat. Fresh berries on the side complete the plate and balance the rich cheesecake with a naturally sweet freshness.

Creative Ways to Present

If you’re hosting, why not slice the cheesecake into cute, bite-sized bars or mini rounds for a dessert buffet? Serve each on colorful plates—garnished with extra raspberries or edible flowers—for a whimsical and inviting presentation that everyone will remember and photograph.

Make Ahead and Storage

Storing Leftovers

Your Lemon Raspberry Cheesecake keeps beautifully in the refrigerator for up to five days. Simply cover the springform pan tightly with plastic wrap or transfer individual slices to an airtight container. The flavors almost get better on day two as everything melds together!

Freezing

To freeze, cool your cheesecake fully and wrap it tightly in plastic wrap and then foil. You can freeze the whole cheesecake or individual slices for up to two months. Thaw overnight in the refrigerator—don’t rush it!—for the best texture and flavor.

Reheating

This cheesecake is best served chilled, but if you’re in the mood for a slightly softer, creamier bite, let a slice sit at room temperature for 20 to 30 minutes. There’s no need to reheat in the oven or microwave; the filling is at its dreamiest just a little below room temp.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can! For Lemon Raspberry Cheesecake, gently fold in frozen raspberries straight from the freezer (don’t thaw), as this helps prevent them from bleeding too much color into the batter.

What if I don’t have a springform pan?

You can use a deep 9-inch cake pan lined with parchment. You may need to lift out the cheesecake carefully, so leave plenty of parchment overhang for easy removal.

How do I know when my cheesecake is perfectly baked?

The edges should be set, but the center should still have a slight wobble when you jiggle the pan. It will continue to set as it cools, giving you that dreamy, creamy center Lemon Raspberry Cheesecake is famous for!

Can I make the crust gluten free?

Absolutely! Use gluten free graham crackers or another gluten-free cookie crumb for the base and ensure your flour is a gluten free all-purpose blend. The result is just as delicious and safe for everyone to enjoy.

Why did my cheesecake crack?

Cracks happen when cheesecakes cool too quickly or have been overbaked. Gradually cooling in the oven with the door ajar helps, as does baking just until set. Don’t stress—a little garnish covers any imperfections, and the flavor is still spectacular!

Final Thoughts

Once you’ve tasted this Lemon Raspberry Cheesecake, you’ll be searching for every reason to make it again. Whether it’s a special holiday, birthday, or just a Wednesday in need of something special, this dessert brings sunshine and smiles to any table. Give it a try—you’ll soon be sharing the recipe with your own friends and family, too!

Lemon Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: admin
Total Time: 6 hours (including cooling and chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the delightful combination of tangy lemon and sweet raspberries with this creamy and decadent Lemon Raspberry Cheesecake. Perfect for any occasion, this dessert is sure to impress your guests!

Ingredients

Scale

Cheesecake Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Extra raspberries and lemon zest for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (160°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the filling: Beat cream cheese, sugar, eggs, sour cream, flour, lemon zest, lemon juice, and vanilla until smooth. Gently fold in raspberries.
Bake: Pour batter over crust and bake until set.
Cool: Let the cheesecake cool in the oven, then chill in the refrigerator.
Serve: Garnish with raspberries and lemon zest before serving.