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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/raspberry-lemon-cheesecake-recipe/