Raspberry Lemon Cheesecake – A Bright, Creamy Dessert Favorite

Raspberry Lemon Cheesecake is the perfect dessert for spring and summer — tangy, sweet, creamy, and beautifully layered. The richness of classic cheesecake meets the brightness of lemon and the vibrant tartness of raspberry, resulting in a balanced, elegant treat that’s as stunning as it is satisfying.

This cheesecake typically features a buttery graham cracker crust, a smooth lemon-infused cream cheese filling, and a glossy raspberry swirl or topping. The interplay of citrus and berry creates a refreshing flavor profile that feels indulgent without being heavy.

Whether you’re hosting a brunch, planning a holiday menu, or looking for a show-stopping dessert, this Raspberry Lemon Cheesecake will impress guests and satisfy any sweet tooth.

Ingredients Overview

Graham Cracker Crust

The crust provides a toasty, slightly salty contrast to the creamy filling. Classic graham crackers are traditional, but you can substitute vanilla wafers, lemon cookies, or even digestive biscuits.

Key Ingredients:

• Crushed graham crackers

• Melted butter

• A touch of sugar or lemon zest for extra flavor

Tip: Press the crust firmly into the pan to avoid crumbling when sliced.

Cream Cheese Filling

Use full-fat cream cheese for the smoothest, richest texture. Bring it to room temperature before mixing to prevent lumps. This filling is lightly sweetened and brightened with fresh lemon juice and zest.

Supporting ingredients:

• Sour cream or Greek yogurt for a bit of tang and creaminess

• Sugar for sweetness

• Eggs for structure and silkiness

• Cornstarch or flour to help the cheesecake set cleanly

Lemon

Fresh lemon juice and zest are crucial — bottled juice doesn’t have the same brightness. Zest intensifies the citrus aroma without making the filling too runny.

Raspberries

Fresh or frozen raspberries can be used to create a swirl or a compote topping. They bring a tart contrast to the sweet filling and beautiful color throughout.

If swirling: Purée and strain to remove seeds, then spoon into the batter before baking.

If topping: Simmer raspberries with sugar and lemon juice into a thick, glossy sauce.

Optional Garnishes

• Whipped cream

• Lemon slices

• Fresh raspberries

• Mint leaves

Step-by-Step Instructions

1. Prepare the Crust

   Preheat the oven to 325°F (163°C). In a bowl, mix 1½ cups of graham cracker crumbs with ¼ cup of sugar and 6 tablespoons of melted butter. Stir until evenly moistened.

   Press the mixture into the bottom of a 9-inch springform pan and slightly up the sides. Bake for 8–10 minutes, then cool while preparing the filling.

2. Make the Raspberry Swirl or Sauce

   In a small saucepan, combine 1½ cups of raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Simmer until the berries break down and the sauce thickens slightly (5–8 minutes).

   For a swirl, blend the sauce and strain out seeds. Cool completely before using.

3. Prepare the Lemon Cheesecake Filling

   In a large bowl, beat 24 oz (3 packages) of room-temperature cream cheese until smooth. Add 1 cup of sugar and continue beating until light and fluffy.

   Mix in ¾ cup sour cream, the zest of 1 lemon, and ¼ cup fresh lemon juice. Add 3 eggs, one at a time, mixing on low speed just until incorporated.

   Finally, add 1 tablespoon cornstarch and beat briefly to combine.

4. Assemble the Cheesecake

   Pour the cheesecake batter over the crust. Drop spoonfuls of raspberry purée over the top and swirl gently with a skewer or knife for a marbled effect.

   Tap the pan on the counter to release air bubbles.

5. Bake the Cheesecake

   Bake in the center of the oven for 55–65 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour — this helps prevent cracks.

6. Chill and Top

   Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with the remaining raspberry sauce or fresh berries.

   Garnish with whipped cream, lemon slices, or mint for a decorative touch.

Tips, Variations & Substitutions

• Crust Options: Swap graham crackers for crushed lemon cookies or shortbread for a citrus-forward twist.

• No-Bake Version: Use gelatin to set a cream cheese–lemon mixture and chill in a cookie crust. Add raspberry topping before serving.

• Berry Variations: Try blackberry, blueberry, or a mixed berry swirl instead of raspberry.

• Lighter Version: Use low-fat cream cheese and Greek yogurt instead of sour cream. Reduce sugar slightly and use a fruit-only raspberry purée.

• Gluten-Free: Use gluten-free graham crackers or cookies for the crust.

• Mini Cheesecakes: Divide ingredients between muffin tins lined with cupcake wrappers. Reduce bake time to 18–20 minutes.

Serving Ideas & Occasions

This Raspberry Lemon Cheesecake is perfect for:

• Spring Brunches & Easter Celebrations

• Mother’s Day or Bridal Showers

• Holiday Desserts

• Summer Parties & BBQs

• Afternoon Tea or Birthday Treats

Serve slices chilled with a drizzle of raspberry sauce, a dollop of whipped cream, and extra lemon zest for brightness.

Pair it with:

• Sparkling lemonade

• Chamomile or green tea

• A glass of rosé or Prosecco for special occasions

Nutritional & Health Notes

While cheesecake is an indulgent dessert, this version offers a touch of balance with the addition of real fruit and citrus. Lemon provides vitamin C and a refreshing tang, while raspberries are high in fiber and antioxidants.

Using Greek yogurt or light cream cheese can reduce the fat content without compromising creaminess. For portion control, cut into smaller slices or serve mini versions in ramekins or jars.

FAQs

Q1: How do I prevent my cheesecake from cracking?

Use room-temperature ingredients, avoid over-mixing the batter, and cool the cheesecake gradually in the oven with the door cracked. A water bath can also help keep the top smooth and moist.

Q2: Can I use frozen raspberries?

Yes. Thaw and drain them first before making your purée or sauce. Frozen berries work just as well for swirling or topping.

Q3: Can I make this cheesecake ahead?

Absolutely. It tastes even better after chilling overnight. You can make it up to 2 days ahead and store covered in the fridge.

Q4: What if I don’t have a springform pan?

Use a deep 9-inch pie dish or square baking dish. Line it with parchment for easy removal, and adjust baking time slightly depending on depth.

Q5: Can I make it gluten-free?

Yes. Use gluten-free graham crackers or almond flour-based crust. Double-check your cornstarch or thickener for certification.

Q6: What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each cut. This keeps your slices neat and smooth.

Q7: Can I freeze cheesecake?

Yes. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Add toppings after thawing.

Print