Raspberry Lemon Cheesecake – A Bright, Creamy Dessert Favorite
A creamy lemon-infused cheesecake swirled with fresh raspberry purée on a graham cracker crust. Tart, sweet, and perfect for spring and summer gatherings.
Ingredients
Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp melted butter
Filling:
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24 oz (3 packages) cream cheese, softened
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1 cup sugar
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¾ cup sour cream
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Zest of 1 lemon
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¼ cup fresh lemon juice
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3 large eggs
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1 tbsp cornstarch
Raspberry Sauce:
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1½ cups raspberries (fresh or frozen)
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2 tbsp sugar
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1 tsp lemon juice
Instructions
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Preheat oven to 325°F. Mix crust ingredients and press into springform pan. Bake 8–10 minutes. Cool.
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Simmer raspberries, sugar, and lemon juice until thickened. Blend and strain for swirl.
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Beat cream cheese and sugar. Add sour cream, lemon zest and juice, eggs, and cornstarch.
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Pour filling over crust. Swirl in raspberry sauce.
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Bake 55–65 minutes. Cool 1 hour in oven, then chill at least 4 hours.
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Top with remaining raspberry sauce and garnish as desired.
Notes
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Add whipped cream and fresh berries before serving.
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Make ahead and chill overnight for best flavor.
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Store covered in fridge for up to 3 days.