Lemon Raspberry Cheesecake

Name: Lemon Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h 45 min
Total time: PT-490157H28M53S
Cuisine: American
Ingredients: 12 ounces frozen raspberries; 1 teaspoon fresh lemon juice; 0.25 cup granulated sugar; 1.5 tablespoons cornstarch; 1.5 tablespoons cold water; 2.5 cups graham cracker crumbs; 0.25 cup granulated sugar; 0.75 cup salted butter, melted and cooled; 32 ounces cream cheese, room temperature; 1.25 cups granulated sugar; 4 large eggs, room temperature; 0.5 cup sour cream; 3 tablespoons heavy cream; 2 tablespoons fresh lemon juice; 2 teaspoons vanilla extract; 1 teaspoon lemon zest; Optional: Creamy whipped topping, Fresh raspberries, Fresh lemon zest

Author: Lora

Published: December 1, 2025

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Introduction to Lemon Raspberry Cheesecake

As a passionate home cook, there’s something extraordinary about creating a dessert that brings smiles to the faces of my loved ones. This Lemon Raspberry Cheesecake is just that — a tangy delight that balances creamy richness with vibrant raspberry flavors. It’s perfect for those busy days when you need a quick solution, or for any occasion where you want to impress friends and family alike. Imagine serving a gorgeous slice of this cheesecake, topped with fresh raspberries and a dollop of whipped cream. It truly embodies the joy of home baking!

Why You’ll Love This Lemon Raspberry Cheesecake

This Lemon Raspberry Cheesecake is a breath of fresh air, combining ease and sophistication in one delightful slice. It’s quick to prepare, with steps that fit seamlessly into a hectic schedule, making it a lifesaver for busy moms and professionals alike. The balance of tangy lemon and sweet raspberry creates a flavor explosion that can turn any ordinary day into a celebration. Trust me, your family will be begging for seconds!

Ingredients for Lemon Raspberry Cheesecake

Gathering the right ingredients is a key part of creating this dazzling Lemon Raspberry Cheesecake. Each component plays its own special role in achieving that perfect balance of flavors. Here’s what you’ll need:

Frozen raspberries: These bring the sweet and slightly tart berry flavor. Fresh ones work too, but frozen are often more accessible.
Fresh lemon juice: This adds a bright, tangy kick that perfectly complements the rich cream cheese.
Granulated sugar: Essential for sweetening both the raspberry sauce and the cheesecake filling. You can substitute with a sugar alternative if necessary.
Cornstarch: This helps thicken the raspberry sauce to a syrup-like consistency.
Cold water: Used to create the slurry for thickening. Simple, but crucial!
Graham cracker crumbs: These form the delicious, crunchy crust that anchors the creamy filling.
Salted butter: Adds richness to the crust and depth of flavor. Unsalted butter can be substituted if preferred.
Cream cheese: The star of the show, giving this cheesecake its luscious, creamy texture. Be sure it’s at room temperature for easy blending!
Sour cream: Adds a tangy note and makes the filling velvety smooth. You could use Greek yogurt as a lighter option.
Heavy cream: Enhances the creaminess of the batter; a little goes a long way!
Vanilla extract: A classic flavor enhancer that complements the lemon and raspberry beautifully.
Lemon zest: For a burst of fresh lemon flavor, elevate the zing of the cheesecake.
Optional toppings: Whipped topping, fresh raspberries, and additional lemon zest for garnishing. They elevate the presentation of your stunning dessert!

Exact ingredient quantities can be found at the bottom of this article and are easily printable for your convenience.

How to Make Lemon Raspberry Cheesecake

Now comes the fun part: creating your Lemon Raspberry Cheesecake! This delightful process allows you to unleash your inner chef while enjoying each step. Let’s dive in and bring this creamy dream to life.

Step 1: Prepare the Raspberry Sauce

First, grab those frozen raspberries, fresh lemon juice, and sugar. In a medium saucepan, combine them over medium-high heat. Stir frequently and watch as they bubble and come together beautifully. After about 5 to 6 minutes, the raspberries will break down into a syrup-like texture. Just so you know, I often give it a taste at this point—there’s nothing quite like that tangy, fruity goodness!

Step 2: Create the Slurry

Next, it’s time to thicken that luscious raspberry sauce. In a small bowl, mix cornstarch with cold water until fully blended. This is your slurry, and it’s a superstar for thickening. Just pour this into your sauce and stir for an additional 2 to 3 minutes. Keep stirring until it reaches a thick consistency that coats the back of your spoon.

Step 3: Strain the Sauce

Now, let’s make that sauce silky smooth. Pour the raspberry mixture through a fine mesh strainer into a bowl. Use the back of a spoon to press down on the mixture and extract every last drop of sauce. You can discard the seeds, though I won’t judge if you prefer a bit of texture. Set this aside to cool completely while we move on!

Step 4: Preheat the Oven

Prepping your oven is next! Preheat it to 350°F. Meanwhile, take a 9-inch springform pan and line the bottom with parchment paper. Then, give the sides a quick spray with cooking spray. This ensures your cheesecake won’t cling when it’s time to unveil your masterpiece!

Step 5: Make the Crust

For the crust, combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. I love using my hands to mix, as it feels more personal! Then, press this mixture firmly into the bottom and up the sides of your prepared pan. Aim for an even layer so that every piece has that delicious crunch. Pop it in the oven for about 10 minutes, then let it cool.

Step 6: Prepare the Cheesecake Filling

In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed. This step is crucial—aim for it to be smooth and lump-free, about 1 to 2 minutes. Next, gradually add sugar. Reduce the speed, crack in the eggs one at a time, and blend gently. This way, your cheesecake remains dense and creamy, not airy. Stir in the sour cream, heavy cream, lemon juice, vanilla extract, and lemon zest. Give that bowl a good scrape to ensure everything is blended perfectly!

Step 7: Layer in Raspberry Sauce

Now for the fun marbling! Fill a disposable piping bag with a portion of the cooled raspberry sauce. You don’t need the whole thing just yet. Dot tablespoon-sized amounts over the cheesecake batter. Here’s my trick: take a knife or skewer and swirl it through the batter gently. This helps create beautiful marbled patterns, making your cheesecake as stunning as it is delicious!

Step 8: Bake the Cheesecake

Time to bake! Place your foil-wrapped springform pan into a large roasting pan. Fill it with 4 to 5 cups of hot water until it rises about an inch up the sides. This water bath method helps maintain moisture, preventing cracks. Bake for 100 to 105 minutes. The center should jiggle slightly. Once done, turn off the oven but keep the door ajar for about an hour to cool slowly.

Step 9: Cool and Chill

Finally, remove your cheesecake from the oven and water bath. Unwrap the foil, and run a thin knife around the edges to help it release. It’s essential to refrigerate for at least 8 hours—or even overnight. This overnight chill allows the flavors to meld beautifully. Trust me; the extra wait is worth it for that perfect texture!

Tips for Success

Use room temperature ingredients for a smoother batter.
Don’t rush the chilling process; overnight is best for flavor.
Check your oven temperature for accurate baking; ovens can vary.
For an easier release, run a knife around the edge before cooling.
Feel free to customize the topping with your favorites!

Equipment Needed

9-inch springform pan (you can use a regular cake pan, but removal will be trickier)
Medium saucepan for the raspberry sauce
Stand mixer (a hand mixer works too!)
Fine mesh strainer for the raspberry sauce
Baking sheet for the water bath method

Variations on Lemon Raspberry Cheesecake

Chocolate Lemon Raspberry Cheesecake: Swirl in melted dark chocolate for a decadent twist. Try chocolate cookie crumbs for the crust!
Vegan Lemon Raspberry Cheesecake: Use cashew cream or coconut cream instead of cream cheese, and substitute maple syrup for sugar.
Gluten-Free Lemon Raspberry Cheesecake: Replace graham crackers with gluten-free crumbs or almond flour for the crust.
Berry Mix Cheesecake: Combine raspberries with strawberries or blueberries for a mixed berry experience!
Low-Sugar Lemon Raspberry Cheesecake: Substitute with a sugar alternative like erythritol or stevia for a lighter version without sacrificing taste.

Serving Suggestions for Lemon Raspberry Cheesecake

Pair with fresh berries on the side for a colorful contrast.
Add a drizzle of raspberry sauce for an eye-catching presentation.
Serve with a light herbal tea, like chamomile or mint, to enhance the flavors.
Garnish with mint leaves for an added pop of freshness.
Include a scoop of vanilla ice cream for a rich, creamy indulgence!

FAQs about Lemon Raspberry Cheesecake

Can I substitute fresh raspberries for frozen ones?
Absolutely! Fresh raspberries can be used in place of frozen. Just keep in mind that they may yield slightly less syrup due to the water content.

How do I store leftovers of Lemon Raspberry Cheesecake?
Store any leftovers in the refrigerator, where they’ll keep for about 5 days. Just cover it tightly with plastic wrap or place it in an airtight container to maintain freshness.

Can I freeze Lemon Raspberry Cheesecake?
Yes! You can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container. Thaw it in the fridge overnight before serving.

What should I do if my cheesecake cracks?
Cracking can happen, but don’t fret! It’s all part of the baking adventure. To prevent it in the future, ensure you’re not overmixing the batter and use a water bath to keep moisture levels up.

Can I make this cheesecake ahead of time?
Definitely! Making the cheesecake a day ahead not only saves time but also enhances the flavors. Just be sure to chill it overnight for the best texture!

Final Thoughts

Baking this Lemon Raspberry Cheesecake is not just about creating a dessert; it’s about crafting memories for my family. The joy of watching their faces light up as they take that first bite is truly priceless. This cheesecake, with its creamy texture and tangy flavors, embodies warmth and homemade love. It’s a simple yet profound way to bring people together, whether it’s a special occasion or a regular Tuesday. So, gather your ingredients, roll up your sleeves, and dive into this delicious adventure. I promise, it will be worth every moment spent in the kitchen!