If you’re looking for a dessert that perfectly balances tart and sweet, creamy and crumbly, then you absolutely must try this Lemon Raspberry Cheesecake Recipe. It’s a showstopper that combines zesty lemon with fresh, juicy raspberries nestled in a rich, velvety cheesecake base. Whether you’re serving it for a special occasion or just want a bright treat to lift your day, this recipe delivers joy in every bite and is surprisingly straightforward to make.
Ingredients You’ll Need
Each ingredient in this Lemon Raspberry Cheesecake Recipe plays a crucial role in building layers of flavor and texture. From the buttery graham cracker crust that provides a satisfying crunch to the fresh raspberries bursting with tartness, these ingredients are simple but essential for an unforgettable dessert experience.
- Graham cracker crumbs: Provides the perfect crunchy and buttery base for the cheesecake crust.
- Granulated sugar: Sweetens both the crust and the cheesecake filling perfectly without overpowering the tartness.
- Unsalted butter: Adds richness to the crust and helps it hold together firmly.
- Cream cheese: The star of the show, giving the cheesecake its creamy, smooth texture.
- Eggs: Help bind the cheesecake filling and give it structure while keeping it silky.
- Fresh lemon juice: Infuses bright citrus flavor that complements the raspberries beautifully.
- Lemon zest: Boosts the lemon flavor, adding a lovely aroma and depth.
- Vanilla extract: Enhances the overall taste with its warm, sweet notes.
- Sour cream: Adds a slight tang and creaminess, balancing the cheesecake’s richness.
- Fresh raspberries: The perfect fruity burst that pairs gorgeously with lemon.
- Extra granulated sugar for raspberries: Sweetens the berries just enough to bring out their natural flavor without being overly sweet.
How to Make Lemon Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, ¼ cup of sugar, and melted butter together until everything is evenly combined and resembles wet sand. Press this mixture firmly into the bottom of your springform pan to form a solid, even crust. Pop it into the oven and bake for about 10 minutes until it becomes golden and fragrant. This step locks in that buttery crunch essential for the perfect cheesecake base.
Step 2: Make the Cheesecake Filling
While the crust bakes, beat the softened cream cheese until smooth and creamy to avoid any lumps. Gradually add 1 cup sugar and blend well. Incorporate the eggs one at a time, making sure each is fully combined before adding the next. Stir in fresh lemon juice, lemon zest, vanilla extract, and sour cream until everything is luxuriously smooth. The lemon adds that lively zing you’re looking for, balancing the richness of the cream cheese beautifully.
Step 3: Assemble and Add Raspberries
Pour half of the cheesecake filling over the warm crust, then gently scatter half of the sugared raspberries on top. Pour the remaining filling over the berries and spread it evenly. Finally, sprinkle the rest of the raspberries over the surface to create an inviting and colorful top layer. This layering ensures the flavors meld perfectly as it bakes.
Step 4: Bake to Perfection
Bake the cheesecake at a moderate temperature for about 1 hour and 5 minutes until the edges are set but the center still has a slight wobble. This gentle baking keeps the texture creamy while firming it up just enough. After baking, allow it to cool slowly at room temperature before chilling overnight. This slow cooling prevents cracks and helps develop those luscious, dense textures.
How to Serve Lemon Raspberry Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar or a few extra fresh raspberries on top can elevate the presentation and add a fresh burst with every bite. You might even try thin lemon slices or a sprig of mint for a vibrant, photo-ready finish that matches the flavors perfectly.
Side Dishes
This cheesecake shines on its own but pairing it with a light elderflower cordial or a sparkling lemon soda offers a refreshing contrast. Fresh fruit salads with citrus notes also complement the dessert well if you want something fruity but light on the side.
Creative Ways to Present
Try serving individual mini cheesecake portions in tiny mason jars, topped with berries and a sprig of thyme for that wow factor at gatherings. Or create a layered parfait style dessert by crumbling some crust into dessert glasses, layering with the cheesecake filling and raspberry compote, making for an elegant and tasty handheld treat.
Make Ahead and Storage
Storing Leftovers
Lemon Raspberry Cheesecake Recipe leftovers keep well when stored in an airtight container in the fridge. They typically stay fresh and delicious for up to 4 days, making it a great dessert to prepare in advance for a party or special occasion.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When frozen, it can last up to 2 months. Just thaw overnight in the refrigerator before enjoying it again.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so there’s no need to heat it. Simply let frozen or refrigerated slices sit out for about 15-20 minutes before serving to bring out the creamy texture and bright flavors fully.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries can be used if fresh ones are unavailable. Just make sure to thaw and drain them well to avoid excess moisture from affecting the cheesecake’s texture.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute that will keep the cheesecake creamy and add a subtle tanginess.
How do I prevent cracks on the cheesecake surface?
Slow cooling is key. After baking, allow the cheesecake to cool gradually by cracking the oven door or letting it sit at room temperature before chilling. Avoid overmixing the batter to reduce air bubbles that cause cracks.
Can I make this recipe gluten-free?
Yes, just swap the graham cracker crumbs for gluten-free cookies or gluten-free graham cracker alternatives to keep the crust safe for those avoiding gluten.
How long does it take to prepare this cheesecake?
Prep requires around 20 minutes, with baking time about 1 hour and 5 minutes. Remember to chill it overnight for the best texture, so plan accordingly!
Final Thoughts
This Lemon Raspberry Cheesecake Recipe is a delightful way to impress your friends and family with something truly special. Its vibrant citrus notes paired with sweet-tart raspberries create a dessert experience that’s both refreshing and indulgent. Don’t hesitate to dive in and make it your next go-to dessert — once you taste it, you’ll be hooked!
Print
Lemon Raspberry Cheesecake Recipe
- Total Time: 1 hour 25 minutes plus 4 hours chilling
- Yield: 12 slices 1x
Description
This Lemon Raspberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a tangy lemon-infused cream cheese filling, and fresh raspberries for a burst of natural sweetness. Perfectly balanced with a hint of vanilla and topped with juicy raspberries, this cheesecake is ideal for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup sour cream
Topping
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well mixed and crumbly. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated. Finally, fold in the sour cream for a silky texture.
- Assemble and bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the pan in the oven and bake for 55 to 65 minutes, or until the edges are set and the center slightly jiggles when moved. Avoid overbaking to maintain a creamy consistency.
- Prepare raspberry topping: While the cheesecake bakes, toss the fresh raspberries with 2 tablespoons of granulated sugar in a small bowl and let them macerate for 15-20 minutes to draw out their juices.
- Cool and chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually, preventing cracks. Then remove from the oven, cool completely at room temperature, and refrigerate for at least 4 hours or overnight for the best texture.
- Serve: Before serving, spread the macerated raspberries over the top of the chilled cheesecake. Slice into 12 pieces and enjoy the refreshing taste of lemon paired with the sweet juiciness of raspberries.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecake to keep it creamy and smooth.
- Macerating the raspberries enhances their flavor and adds natural sweetness.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- For cleaner slices, dip the knife in hot water and wipe it between cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
