This lemon raspberry cheesecake brings sunshine to your dessert table. It’s creamy, tangy, and balanced with bursts of fresh raspberries in every slice. The lemon keeps things lively, while a buttery graham crust ties it all together.
It looks elegant but uses simple steps and everyday ingredients. If you love a cheesecake that’s not too sweet and not too rich, this one hits the sweet spot.
What Makes This Special
This cheesecake blends bright lemon flavor with the juicy pop of raspberries for a dessert that feels fresh, not heavy. The texture is silky and smooth, thanks to a slow bake and a gentle cool-down.
A classic graham cracker crust adds crunch and a hint of caramelized sweetness. It’s also versatile: use fresh or frozen raspberries, and adjust the lemon to your taste. Best of all, it slices cleanly and looks stunning without much decorating effort.
What You’ll Need
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- For the cheesecake filling:
- 24 ounces (3 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup heavy cream
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- For the raspberries:
- 1 1/2 cups fresh raspberries (or frozen, not thawed)
- 2 teaspoons cornstarch (if using frozen berries)
- Optional topping:
- 1 cup fresh raspberries
- 1 tablespoon lemon zest
- Whipped cream, for serving
- Equipment:
- 9-inch springform pan
- Heavy-duty aluminum foil (for water bath)
- Roasting pan or large baking dish
- Stand mixer or hand mixer
Instructions
- Prep the pan and oven. Heat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with several layers of heavy foil, covering the base and up the sides to prevent water from seeping in.
- Make the crust. In a bowl, mix graham crumbs, melted butter, sugar, and salt until the texture is like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes until lightly golden.
Cool while you make the filling.
- Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free, about 2 minutes. Scrape the bowl and beater.
- Add sugar and flavorings. Beat in the granulated sugar until silky, then add lemon zest, lemon juice, vanilla, and salt. Mix until combined.
Scrape the bowl again.
- Add the eggs. Beat in the eggs one at a time on low speed just until incorporated. Do not overmix. Stir in sour cream and heavy cream on low until smooth.
- Prepare the raspberries. If using fresh raspberries, proceed as-is.
If using frozen, toss them gently with cornstarch to reduce bleeding.
- Assemble. Pour half the cheesecake batter into the crust. Scatter half the raspberries evenly over the surface. Add the remaining batter, then the remaining berries, lightly pressing them just below the surface.
- Set up a water bath. Place the foil-wrapped pan in a roasting pan.
Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake. Bake at 325°F for 55–70 minutes, until the edges are set and the center still jiggles slightly like gelatin. Avoid opening the oven often; quick checks are fine near the end.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This helps prevent cracks.
- Chill. Remove the pan from the water bath.
Run a thin knife around the edge to loosen. Let it cool to room temperature, then cover and refrigerate at least 6 hours, preferably overnight.
- Serve. Release the springform ring. Top with fresh raspberries, a touch of lemon zest, and whipped cream if you like.
Slice with a hot, clean knife for neat pieces.
Storage Instructions
Refrigerate: Keep the cheesecake covered and chilled for up to 5 days. Store toppings separately to keep them fresh.
Freeze: Freeze whole or sliced, well wrapped, for up to 2 months. Thaw in the refrigerator overnight.
Add fresh berries after thawing to avoid sogginess.
Transport: Keep it cold with an ice pack or in a cooler. Release the springform ring after you arrive to avoid damage during travel.
Health Benefits
Lemon adds vitamin C, which supports immune health and offers bright flavor without extra sugar. Raspberries bring fiber and antioxidants, supporting digestion and cell health.
Using a mix of cream cheese and sour cream creates richness with balanced tang, so the dessert tastes satisfying in smaller slices. You can also lighten it up by using Neufchâtel (1/3 less fat cream cheese) and reducing sugar slightly, though texture may be a touch softer.
Common Mistakes to Avoid
- Cold ingredients. Cold cream cheese leads to lumps. Bring everything to room temperature before mixing.
- Overmixing the batter. Too much air causes cracks.
Mix on low, especially after adding eggs.
- Skipping the water bath. Dry edges and cracks are common without it. The steam keeps the texture creamy.
- Rushing the cool-down. Sudden temperature changes can split the top. Cool gradually in the oven, then chill fully.
- Cutting too soon. The cheesecake needs time to set.
Chill for at least 6 hours for clean slices.
- Thawing frozen raspberries first. This can flood the batter with juice. Use frozen berries straight from the freezer, dusted with cornstarch.
Recipe Variations
- Lemon Curd Swirl: Dollop 1/2 cup lemon curd over the top of the batter and swirl gently with a skewer before baking.
- Shortbread Crust: Swap graham crackers for crushed shortbread cookies and reduce added sugar in the crust to 1 tablespoon.
- Almond Touch: Add 1/2 teaspoon almond extract to the filling and sprinkle toasted sliced almonds over the finished cake.
- Gluten-Free: Use gluten-free graham crackers or almond flour crust (1 1/2 cups almond flour, 3 tablespoons sugar, 5 tablespoons melted butter, pinch of salt).
- No-Bake Version: Use a no-bake graham crust and a filling made with cream cheese, lemon juice, powdered sugar, and whipped cream stabilized with gelatin. Fold in raspberries and chill until set.
- Greek Yogurt Swap: Replace sour cream with full-fat Greek yogurt for a tangy twist and a bit more protein.
FAQ
How do I know when my cheesecake is done?
Look for set edges and a center that wobbles slightly when you nudge the pan.
If it ripples like liquid, it needs more time. The internal temperature at the center should be around 150–155°F if you use an instant-read thermometer.
Can I make this ahead?
Yes. Cheesecake is ideal for making a day in advance.
It needs time to chill and set, and the flavor improves overnight.
Why did my cheesecake crack?
Common causes are overmixing, skipping the water bath, or cooling too fast. Next time, mix on low, bake with a water bath, and let it cool gradually in the oven before chilling.
Can I use bottled lemon juice?
Fresh lemon juice and zest make a big difference. Bottled juice can taste flat and slightly bitter.
For the best flavor, use fresh lemons.
What if I don’t have a springform pan?
You can bake in a deep 9-inch cake pan lined with a parchment sling. Chill thoroughly before lifting out. The sides may not be as perfect, but it works in a pinch.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts.
This melts through the creamy filling and keeps edges neat.
Can I reduce the sugar?
You can cut the sugar in the filling to 3/4 cup without major texture issues. Keep in mind the lemon adds tang, so you still want enough sweetness for balance.
Should I strain the raspberries?
No need. The seeds add texture and the whole berries look pretty.
If you prefer a smoother bite, use a quick raspberry coulis on top instead of mixing berries into the batter.
In Conclusion
This lemon raspberry cheesecake is bright, creamy, and elegant without being fussy. With a gentle bake and a slow cool, you’ll get a smooth, crack-free finish every time. Whether you top it with fresh berries or a swirl of lemon curd, it’s a dessert that feels special yet approachable.
Keep the steps simple, respect the chill time, and enjoy a slice that brings a little sunshine to your table.
Ingredients
Instructions
- Prep the pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with several layers of heavy foil, covering the base and up the sides to prevent water from seeping in.
- Make the crust. In a bowl, mix graham crumbs, melted butter, sugar, and salt until the texture is like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
- Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free, about 2 minutes. Scrape the bowl and beater.
- Add sugar and flavorings. Beat in the granulated sugar until silky, then add lemon zest, lemon juice, vanilla, and salt. Mix until combined. Scrape the bowl again.
- Add the eggs. Beat in the eggs one at a time on low speed just until incorporated. Do not overmix. Stir in sour cream and heavy cream on low until smooth.
- Prepare the raspberries. If using fresh raspberries, proceed as-is. If using frozen, toss them gently with cornstarch to reduce bleeding.
- Assemble. Pour half the cheesecake batter into the crust. Scatter half the raspberries evenly over the surface. Add the remaining batter, then the remaining berries, lightly pressing them just below the surface.
- Set up a water bath. Place the foil-wrapped pan in a roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake. Bake at 325°F for 55–70 minutes, until the edges are set and the center still jiggles slightly like gelatin. Avoid opening the oven often; quick checks are fine near the end.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This helps prevent cracks.
- Chill. Remove the pan from the water bath. Run a thin knife around the edge to loosen. Let it cool to room temperature, then cover and refrigerate at least 6 hours, preferably overnight.
- Serve. Release the springform ring. Top with fresh raspberries, a touch of lemon zest, and whipped cream if you like. Slice with a hot, clean knife for neat pieces.
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