Exquisite Lemon Raspberry Cheesecake Recipe


When it comes to indulgent desserts, few can match the creamy, luscious delight of a perfectly crafted cheesecake. The Lemon Raspberry Cheesecake is an exquisite blend of zesty lemon and sweet, tart raspberries, creating a flavor profile that is both refreshing and decadent. Ideal for any occasion, be it a special celebration, a dinner party, or a treat to enjoy at home, this dessert is sure to impress. The vibrant colors and rich textures make it not only a feast for the taste buds but also a visual delight. Follow this detailed recipe to ensure your Lemon Raspberry Cheesecake turns out perfectly every time.



For the Crust:

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Raspberry Swirl:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


Prepare the Crust:

  1. Preheat and Prepare Pan:
    Preheat your oven to 325°F (160°C). To ensure your cake slides out easily, grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix and Press Crust:
    In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom of the greased pan for a compact crust. Use the bottom of a measuring cup to press down and compact the crust.
  3. Bake Crust:
    Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.

Prepare the Cheesecake Filling:

  1. Beat Cream Cheese:
    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Ensure the cream cheese is completely softened to avoid lumps in your cheesecake.
  2. Add Sugar and Sour Cream:
    Gradually add the granulated sugar, continuing to beat until well combined. Mix in the sour cream, fresh lemon juice, and lemon zest. The sour cream adds a slight tang and creaminess to the cheesecake.
  3. Add Eggs and Vanilla:
    Incorporate the eggs one by one, beating thoroughly after each. Stir in the vanilla extract. Be careful not to overmix at this stage to prevent too much air from being incorporated into the batter, which can cause cracks during baking.
  4. Pour Filling Over Crust:
    Gently pour the cheesecake filling over the cooled crust and smooth it into an even layer.

Prepare the Raspberry Swirl:

  1. Make Raspberry Puree:
    In a saucepan, mix together fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
  2. Strain Puree:
    Use a fine mesh strainer to remove the seeds, pressing down with a spoon to extract as much liquid as possible. Allow the raspberry puree to cool slightly.
  3. Create Swirl:
    Drop small spoonfuls of the raspberry puree onto the surface of the cheesecake batter. Use a toothpick or skewer to gently swirl the raspberry puree into the batter, creating a marbled effect.

Bake the Cheesecake:

  1. Prepare Water Bath:
    Wrap the bottom and sides of the springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps to evenly bake the cheesecake and prevent cracks.
  2. Bake:
    Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the door cracked open a bit for slow cooling. This gradual cooling helps to prevent cracks.
  3. Chill:
    Remove the cheesecake from the water bath, discard the foil, and let it cool completely at room temperature. For a perfectly chilled and set cheesecake, refrigerate it for at least 4 hours, or ideally overnight.

Prepare the Lemon Glaze:

  1. Mix Ingredients:
    Mix powdered sugar in a small bowl with lemon juice until it can be easily poured. The glaze should be thick but smooth.
  2. Apply Glaze:
    Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Drizzle the lemon glaze over the top of the cheesecake, allowing it to drip down the sides.

Garnish and Serve:

  1. Add Finishing Touches:
    If desired, garnish the cheesecake with fresh raspberries and lemon zest curls for a pop of color and flavor.
  2. Serve:
    Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Top with whipped cream or vanilla ice cream for a decadent finish (or both!


Prepare to be wowed! This Lemon Raspberry Cheesecake is a symphony of textures and tastes, with a luxuriously creamy base that perfectly complements the vibrant zest of lemon and the sweet-tart pop of raspberries. Each bite offers a harmonious blend of textures and tastes, making it an unforgettable dessert. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress. Follow this detailed recipe to create a masterpiece that looks as stunning as it tastes. Enjoy the delightful dance of flavors in every spoonful of this exquisite Lemon Raspberry Cheesecake.


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