Name: Lemon Raspberry Cheesecake: 7 Steps to a Divine Dessert
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (180g); 1/4 cup granulated sugar (50g); 6 tablespoons melted butter (85g); 24 oz cream cheese, softened (675g); 1 cup granulated sugar (200g); 3 large eggs; 1/2 cup sour cream (120g); 1 tablespoon lemon zest; 1/3 cup fresh lemon juice (80ml); 1 teaspoon vanilla extract; 1 cup fresh raspberries (plus extra for garnish); 1/4 cup raspberry preserves or purée; 1 teaspoon lemon juice; 1 teaspoon cornstarch

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Lemon Raspberry Cheesecake is truly a masterpiece of dessert that brings together the refreshing zest of lemons and the sweet-tart flavor of raspberries. This delightful recipe features a buttery graham cracker crust, a creamy cheesecake filling infused with fresh lemon juice and zest, and vibrant bursts of raspberries that make every bite a heavenly experience. Whether you’re preparing for a spring celebration or a summer gathering, this cheesecake is sure to impress your guests and satisfy your sweet tooth!

Why You’ll Love This Lemon Raspberry Cheesecake

This Lemon Raspberry Cheesecake is not just a dessert; it’s an experience. Here are several reasons to love it:

Refreshing citrus flavor that balances the richness of the cheesecake.
Beautiful presentation with vibrant raspberry swirls.
Perfect for any occasion—from casual gatherings to special celebrations.
Easy to follow, making it suitable for beginners.
Can be prepared ahead of time, perfect for meal prep.
Versatile—you can also enjoy it as a Lemon Raspberry Tart or a Lemon Raspberry Cream Cake.

With its American Cuisine and vegetarian-friendly Diet, this dessert satisfies a variety of dietary needs.

Ingredients for Lemon Raspberry Cheesecake

Gather these items:

1 1/2 cups graham cracker crumbs (180g)
1/4 cup granulated sugar (50g)
6 tablespoons melted butter (85g)
24 oz cream cheese, softened (675g)
1 cup granulated sugar (200g)
3 large eggs
1/2 cup sour cream (120g)
1 tablespoon lemon zest
1/3 cup fresh lemon juice (80ml)
1 teaspoon vanilla extract
1 cup fresh raspberries (plus extra for garnish)
1/4 cup raspberry preserves or purée
1 teaspoon lemon juice
1 teaspoon cornstarch

How to Make Lemon Raspberry Cheesecake Step-by-Step

Step 1: Preheat oven to 325°F (160°C). Mix crumbs, sugar, and butter; press into a 9-inch springform pan. Bake for 10 minutes and cool.
Step 2: Heat raspberry preserves, lemon juice, and cornstarch until thickened; cool slightly.
Step 3: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
Step 4: Pour half the filling over crust, add half the raspberries, top with remaining filling and raspberries. Swirl preserves if using.
Step 5: Wrap pan in foil and bake in a water bath for 55–70 minutes until center is slightly jiggly.
Step 6: Let cool in oven with door cracked for 1 hour, then chill for at least 4 hours or overnight.
Step 7: Garnish with raspberries, lemon zest, or whipped cream before slicing.

Pro Tips for the Best Lemon Raspberry Cheesecake

Keep these in mind:

Make sure to use room temperature cream cheese for a smooth filling.
Chill the cheesecake overnight for the best flavor.
Store leftovers in the refrigerator for up to a week.
For a no-bake version, consider using a cold-set method with gelatin.
Experiment with different fruits like strawberries or blueberries for a twist!

Best Ways to Serve Lemon Raspberry Cheesecake

Here are a few ideas to elevate your cheesecake experience:

Serve with a drizzle of raspberry sauce or a dollop of whipped cream.
Pair with a refreshing cup of tea or coffee.
For a twist, serve as a Lemon Raspberry Dessert in individual cups or jars.

How to Store and Reheat Lemon Raspberry Cheesecake

To store your cheesecake, keep it in an airtight container in the refrigerator. It can last up to a week. When ready to serve, simply slice and enjoy straight from the fridge for the best texture. This is also great for meal prep, ensuring you always have a delightful dessert on hand.

Frequently Asked Questions About Lemon Raspberry Cheesecake

What’s the secret to perfect Lemon Raspberry Cheesecake?

The secret lies in using room temperature ingredients, especially cream cheese, which ensures a smooth and creamy filling. Additionally, chilling the cheesecake overnight enhances the flavors and sets perfectly.

Can I make Lemon Raspberry Cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. It’s best when chilled overnight, allowing the flavors to meld beautifully. Just be sure to store it properly in the fridge.

How do I avoid common mistakes with Lemon Raspberry Cheesecake?

Common mistakes include overmixing the batter and skipping the water bath, which can lead to cracks. Follow the instructions carefully, and always check for doneness as the center should be slightly jiggly when done.

Variations of Lemon Raspberry Cheesecake You Can Try

If you’re looking to mix things up, here are a few variations:

For a richer flavor, add white chocolate to the filling.
Try a Lemon Raspberry Tart by using a pastry crust instead of a graham cracker crust.
For a light summer treat, make a No-bake Lemon Raspberry Cheesecake with whipped cream and gelatin.
Consider a Lemon Raspberry Cream Cake for a layered dessert option.

Lemon Raspberry Cheesecake: 7 Steps to a Divine Dessert - Lemon Raspberry Cheesecake - additional detail

For more delicious dessert ideas, check out our latest recipes or try making classic vanilla ice cream to serve alongside your cheesecake. If you’re interested in other cheesecake variations, consider our cheesecake fruit salad recipe for a refreshing twist!

Lemon Raspberry Cheesecake: 7 Steps to a Divine Dessert

Author: Jannet Lisa
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Lemon Raspberry Cheesecake – A Bright and Creamy Dessert You’ll Crave

Instructions

Preheat oven to 325°F (160°C). Mix crumbs, sugar, and butter; press into a 9-inch springform pan. Bake 10 minutes and cool.
Heat raspberry preserves, lemon juice, and cornstarch until thickened; cool slightly.
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
Pour half the filling over crust, add half the raspberries, top with remaining filling and raspberries. Swirl preserves if using.
Wrap pan in foil and bake in a water bath for 55–70 minutes until center is slightly jiggly.
Let cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
Garnish with raspberries, lemon zest, or whipped cream before slicing.