Who doesn’t love cheesecake? This Lemon Raspberry Cheesecake is rich, creamy, and bursting with fresh, bright flavors.
The lemon adds a refreshing zing, while the raspberries bring a touch of sweetness and a pop of color.
It’s the perfect dessert for special occasions or just because! Plus, it’s surprisingly easy to make. Let’s dive in and whip up this gorgeous treat that’ll wow your family and friends.
What You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (for mixing into the batter)
For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
Optional toppings:
- Fresh raspberries
- Lemon slices
- Powdered sugar
Pro Tips:
- Use room-temperature cream cheese to avoid lumps in your filling.
- Strain the raspberry sauce for a super smooth swirl (but it’s fine if you don’t mind seeds!).
- Don’t overmix your batter—it can cause cracks in the cheesecake.
- A water bath (bain-marie) is key to an even, creamy texture. Wrap your pan well in foil to keep water out.
- Let the cheesecake cool completely in the oven with the door slightly open to prevent cracking.
Tools You’ll Need:
- Mixing bowls
- Whisk or hand mixer
- 9-inch springform pan
- Small saucepan
- Spatula
- Zester
- Fine mesh strainer (optional)
- Aluminum foil
- Baking sheet
Substitutions and Variations:
- Swap graham crackers for digestive biscuits or even crushed cookies.
- Use frozen raspberries if fresh aren’t available.
- Add a touch of blueberry or strawberry puree for a fun twist.
- Skip the lemon zest for a more subtle lemon flavor.
Make-Ahead Tips:
Cheesecake is perfect for making ahead! You can make it a day or two in advance and store it in the fridge. Add fresh toppings right before serving for the best look and taste.
Instructions:
1. Make the crust:
Mix the graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a greased springform pan. Bake at 325°F (160°C) for 10 minutes, then let it cool.
2. Prepare the raspberry swirl:
Heat 1 cup raspberries and 2 tablespoons sugar in a small saucepan over medium heat until the berries break down into a sauce. Strain through a fine mesh strainer to remove seeds (optional), and let it cool.
3. Make the cheesecake filling:
Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla, lemon juice, and lemon zest. Gently fold in 1 cup of fresh raspberries.
4. Assemble the cheesecake:
Pour the cheesecake filling with raspberries into the cooled crust. Drizzle spoonfuls of the raspberry sauce on top and use a toothpick or skewer to create a beautiful swirl.
5. Bake the cheesecake:
Place the springform pan in a water bath (set the pan in a larger baking dish and pour hot water around it). Bake at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center jiggles slightly.
6. Cool and chill:
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.
7. Serve:
Carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries, lemon slices, and a sprinkle of powdered sugar. Slice and serve!
Leftovers and Storage:
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months—just thaw in the fridge before enjoying.
Conclusion:
This Lemon Raspberry Cheesecake is truly a show-stopper, with its creamy filling and bright, fruity flavors.
I hope you love making it as much as your family will love eating it! If you give this recipe a try, let me know how it turned out in the comments below—your feedback and questions are always welcome! Happy baking! 🧁🍋🍓
