Introduction

This Raspberry Lemon Cheesecake is a delightful dessert that combines creamy richness with bright, fruity flavors. The tangy lemon and fresh raspberries add a refreshing twist to a classic cheesecake, perfect for any occasion.

Raspberry Lemon Cheesecake Recipe - Recipe Image

Ingredients

16 oz cream cheese
1 cup fresh raspberries
1 lemon (zested and juiced)
3/4 cup sugar

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Add the sugar, lemon zest, and lemon juice, then mix until well combined.
Step 2: Gently fold in the fresh raspberries, reserving a few for garnish. Pour the mixture into a prepared cheesecake pan and bake for 50-60 minutes, or until the center is set but slightly jiggly.
Step 3: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Step 4: Before serving, garnish the cheesecake with the reserved raspberries. Slice and enjoy!

Tips & Variations

Use a water bath during baking to prevent cracks and maintain a smooth texture.
Swap fresh raspberries for frozen if fresh are out of season, just defrost and drain them before use.
Add a graham cracker crust for extra texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If you want to keep it longer, freeze it for up to 2 months, thawing overnight in the fridge. Reheat by letting it come to room temperature before serving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Make sure to thaw and drain them well to avoid excess moisture in the cheesecake.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath and avoiding overbaking helps keep the surface smooth and crack-free.

Raspberry Lemon Cheesecake Recipe

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★★★★★

4.5 from 68 reviews

A rich and creamy Raspberry Lemon Cheesecake featuring a smooth cream cheese filling infused with fresh lemon zest and tangy raspberries, baked to perfection and chilled for a refreshing dessert experience.

Author: Dana
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice

For the Raspberry Swirl

1 cup fresh raspberries
2 tablespoons sugar

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
Make raspberry sauce: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly. Remove from heat and strain through a fine sieve to remove seeds. Set aside to cool.
Prepare cheesecake filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until fully incorporated.
Assemble the cheesecake: Pour half of the cheesecake filling over the chilled crust. Drizzle half of the raspberry sauce over the filling. Pour remaining filling on top and then drizzle remaining raspberry sauce. Use a knife or skewer to carefully swirl the sauces into the batter for a marbled effect.
Bake the cheesecake: Preheat oven to 325°F (160°C). Place the springform pan on a baking sheet and bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
Chill and serve: Remove cheesecake from oven and allow to cool to room temperature. Cover and chill in the refrigerator for at least 4 hours or preferably overnight. Before serving, garnish with fresh raspberries and lemon slices if desired.

Notes

Use room temperature cream cheese to avoid lumps in the filling.
Be careful not to overbake; the center should remain slightly jiggly when done.
Swirling the raspberry sauce gently will create a beautiful marbled pattern without mixing the colors completely.
Chilling overnight improves texture and flavor.
You can use frozen raspberries but fresh are recommended for best flavor.

Keywords: raspberry lemon cheesecake, creamy cheesecake, baked cheesecake, berry cheesecake dessert, lemon zest cheesecake