Fresh Lemon Raspberry Cheesecake Recipe: Dreamy Summer Delight

Smooth and creamy lemon raspberry cheesecake whispers sweet promises of indulgence on lazy summer afternoons.

Zesty citrus notes dance alongside tart berries in this decadent dessert.

Delicate raspberries peek through a silky cream cheese landscape, creating visual magic with each slice.

Baking this treat feels like crafting an edible masterpiece that celebrates simple ingredients.

Rich textures meld together, promising a harmonious blend of tangy and sweet sensations.

Delightful and elegant, this cheesecake becomes the star of any gathering, inviting you to savor each luxurious bite.

Ready to transform your kitchen into a dessert paradise?

What Pairs Beautifully with Lemon Raspberry Cheesecake

• Pair the bright, tangy lemon raspberry cheesecake with crisp white wines like Sauvignon Blanc or Pinot Grigio that complement its zesty profile.
• Enjoy a refreshing lavender lemonade or sparkling elderflower cocktail alongside the cheesecake to enhance its fruity and creamy notes.
• Serve with a light, herbal tea like chamomile or mint to cleanse the palate and provide a soothing counterpoint to the rich dessert.
• Accompany the cheesecake with a small scoop of vanilla bean gelato or a dollop of whipped cream to add extra creamy texture and subtle sweetness.

Lemon Raspberry Cheesecake Variations to Explore

• Gluten-Free Raspberry Dream: Replace graham crackers with gluten-free almond flour or crushed gluten-free cookies for the crust. Use certified gluten-free cream cheese and ensure all ingredients are gluten-free certified.
• Vegan Berry Bliss: Swap cream cheese with cashew-based vegan cream cheese. Use coconut cream, silken tofu, or cashew cream as egg replacements. Substitute butter with coconut oil or vegan margarine.
• Keto Friendly Citrus Cheesecake: Create a crust using almond flour or crushed pecans. Replace sugar with erythritol or stevia. Use full-fat cream cheese and add extra lemon zest for flavor intensity.
• No-Bake Raspberry Sensation: Skip baking entirely by using gelatin or agar-agar to set the cheesecake. Chill in the refrigerator for a lighter, cooler dessert option that still captures the classic flavors.

Lemon Raspberry Cheesecake That’s Bright and Creamy

• Master a showstopping cheesecake without complicated techniques.
• Perfect for summer gatherings, birthday parties, or weekend family treats that everyone will love.
• Zesty lemon cuts through rich cream cheese while fresh raspberries add bright, tangy sweetness.
• Prepare the entire dessert a day in advance, reducing day-of stress and allowing flavors to meld perfectly.

Essentials for Making Lemon Raspberry Cheesecake

• Graham Crackers: Classic sweet base for cheesecake with delightful crumbly texture.
• Butter: Creates rich, binding element for the crust.
• Sugar: Adds sweetness and helps with crust cohesion.

• Cream Cheese: Smooth, creamy foundation for classic cheesecake texture.
• Eggs: Provide structure and help set the cheesecake.
• Vanilla Extract: Enhances overall flavor profile with warm, sweet notes.
• Sour Cream: Adds tanginess and creamy consistency.
• Sugar: Balances flavors and provides sweetness.

• Lemon Zest, Lemon Juice: Bright, citrusy notes that complement the creamy base.
• Fresh Raspberries: Natural sweetness and vibrant color for topping.
• Lemon Slices: Optional garnish with fresh, decorative appeal.

Instructions for Baking Lemon Raspberry Cheesecake

Step 1: Crush Graham Goodness

Pulverize graham crackers into fine dust using a food processor or place crackers in a sealed bag and smash with a rolling pin.

Step 2: Create Crust Magic

• Melted butter
• Sugar

Press mixture firmly into springform pan bottom

Bake at 350°F for 8-10 minutes until golden

Step 3: Whip Creamy Cheesecake Base

Blend cream cheese until silky smooth

• Sugar
• Eggs
• Vanilla extract

Mix until perfectly combined

Step 4: Zest Up the Filling

Add lemon zest and juice

Fold in sour cream

Stir until batter becomes luxuriously smooth

Step 5: Bake to Perfection

Pour batter into prepared crust

Bake at 325°F for 50-60 minutes

Look for center that slightly jiggles when done

Step 6: Chill and Set

Allow cheesecake to cool completely

Refrigerate for minimum 4 hours or overnight

Step 7: Raspberry Topping Delight

Mash fresh raspberries

Add sugar

Splash of lemon juice

Optional: Strain for seedless sauce

Step 8: Final Gorgeous Touch

Spread raspberry mixture over chilled cheesecake

Garnish with fresh raspberries and lemon slices

Tips to Get Clean Layers in Lemon Raspberry Cheesecake

• Crush Crackers Perfectly: Use a food processor or rolling pin to achieve fine, even graham cracker crumbs for a smooth, consistent crust that holds together beautifully.
• Prevent Cheesecake Cracks: Bake the cheesecake in a water bath or lower the oven temperature to create gentle, even heat that prevents unsightly surface cracks and ensures a silky texture.
• Control Raspberry Topping Consistency: Adjust the raspberry sauce by straining seeds for a smooth sauce or leaving them for added texture, depending on your personal preference and presentation style.
• Maximize Flavor Depth: Add lemon zest directly to the cheesecake batter to intensify citrus notes and create a more complex, vibrant flavor profile throughout the dessert.
• Chill for Perfect Texture: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to develop a rich, creamy consistency that slices cleanly.

Best Storage Tips for Lemon Raspberry Cheesecake

• Store leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keep refrigerated for up to 5 days to maintain freshness and prevent bacterial growth.
• Wrap individual slices or the entire cheesecake in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without compromising the texture and flavor.
• Transfer frozen cheesecake to the refrigerator overnight to slowly defrost. Avoid room temperature thawing to prevent moisture buildup and potential texture changes.
• Serve chilled for the best taste. If you prefer a slightly warmer slice, let it sit at room temperature for 10-15 minutes before serving to soften the texture.

Lemon Raspberry Cheesecake Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Indulgent lemon raspberry cheesecake brings zesty citrus and sweet berries together in a creamy, luxurious dessert that whispers summer’s delights. Rich cream cheese, tangy lemon, and fresh raspberries create a perfect harmony you’ll want to savor slice by slice.

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Ingredients

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Main Ingredients:

• 3 (8 ounces/225 grams) packages cream cheese, softened
• 3 large eggs
• 1 ½ cups (150 grams) fresh or frozen raspberries
• 1 ½ cups (150 grams) graham cracker crumbs

Sweeteners and Sugars:

• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) granulated sugar
• ¼ cup (50 grams) granulated sugar

Liquid and Flavor Enhancers:

• 6 tablespoons (85 grams) unsalted butter, melted
• ¼ cup (60 milliliters) sour cream
• ¼ cup (60 milliliters) fresh lemon juice
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

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Instructions

1. Pulverize graham crackers into fine, uniform crumbs using a food processor or manually crushing within a sealed plastic bag until achieving a consistent texture.
2. Integrate melted butter and sugar with graham cracker crumbs, then meticulously press the combined mixture into the base of a springform pan, creating a compact, even foundation.
3. Toast the crust in a preheated oven at 350F (175C) for approximately 8-10 minutes to establish a sturdy, golden base.
4. Whip cream cheese in a large mixing bowl until achieving a silky, lump-free consistency, ensuring no dense patches remain.
5. Gradually incorporate sugar, eggs, and vanilla extract, blending thoroughly to create a homogeneous, smooth mixture.
6. Introduce freshly grated lemon zest and extracted juice, followed by sour cream, continuing to mix until the batter reaches a uniform, velvety texture.
7. Carefully transfer the prepared cheesecake batter into the cooled crust, ensuring an even distribution.
8. Bake at 325F (163C) for 50-60 minutes, monitoring until the center maintains a slight wobble when gently nudged, indicating perfect custard-like consistency.
9. Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development.
10. Gently macerate fresh raspberries with a sprinkle of sugar and a hint of lemon juice, crushing to release natural juices and create a vibrant topping.
11. Optional: Strain the raspberry mixture to eliminate seeds for a smoother presentation.
12. Once thoroughly chilled, generously spread the raspberry mixture across the cheesecake’s surface, creating an attractive, glossy finish.
13. Embellish with fresh whole raspberries and delicate lemon slices for an elegant, refined presentation.

Notes

• Crush graham crackers using a food processor for uniform, fine crumbs that create a perfect, compact crust base.
• Use room temperature cream cheese to ensure smooth blending without lumps, resulting in a silky cheesecake texture.
• Prevent cracks by baking the cheesecake in a water bath, which helps distribute heat evenly and maintain moisture during cooking.
• Adapt the recipe for dietary needs by substituting graham crackers with gluten-free alternatives and using dairy-free cream cheese for a vegan version.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg