Name: Raspberry Lemon Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tablespoons melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup granulated sugar (for filling); 3 large eggs; 1/4 cup sour cream; 2 tablespoons all-purpose flour; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup fresh or frozen raspberries; 2 tablespoons granulated sugar (for swirl); 1 teaspoon lemon juice (for swirl)

A bright and tangy twist on the traditional cheesecake, this Raspberry Lemon Cheesecake blends the richness of creamy filling with the freshness of citrus and berries. Each bite offers a silky smooth texture balanced by sweet raspberry swirls and a buttery graham cracker crust. It’s the kind of dessert I bring out when I want something refreshing yet indulgent—perfect for spring brunches, summer dinners, or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons melted butter

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1/4 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the raspberry swirl:

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

Directions

I start by preheating the oven to 325°F (163°C), then lightly grease a 9-inch springform pan. I always wrap the outside of the pan in foil to avoid any water bath leaks.

In a bowl, I mix the graham cracker crumbs, sugar, and melted butter. I press the mixture firmly into the pan base and bake it for 10 minutes. Once it’s done, I set it aside to cool.

For the raspberry swirl, I simmer raspberries, sugar, and lemon juice in a saucepan until the berries break down and the mixture thickens slightly—usually about 5–7 minutes. I strain it to remove the seeds and set it aside to cool.

In a large mixing bowl, I beat the cream cheese until it’s smooth. Then I add the sugar and mix again.

After that I add the eggs one at a time, mixing after each addition, followed by the sour cream, flour, lemon zest, lemon juice, and vanilla. I mix until everything is smooth and creamy.

I pour half of the batter over the crust. Then I spoon half of the raspberry sauce in dollops over the surface and swirl it gently with a knife. I repeat with the remaining batter and raspberry sauce.

Next I place the pan in a larger baking dish, fill it halfway with hot water, and bake for 55–65 minutes. The center should be just set and still slightly jiggly.

I turn off the oven, crack the door open, and let the cheesecake rest inside for an hour.

After that, I refrigerate the cheesecake for at least 4 hours—though I prefer overnight—for the best texture.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 1 hour

Total Time: 6 hours (includes chilling)

Servings: 12 slices

Calories: Approximately 390 kcal per slice

Variations

Berry Blend Swirl: I sometimes mix strawberries or blueberries with the raspberries for a deeper berry flavor.

Crust Options: I swap graham crackers for crushed digestive biscuits or even lemon cookies when I want extra citrus punch.

Mini Cheesecakes: I divide the batter into muffin tins for individual cheesecakes—great for parties.

Gluten-Free: Using gluten-free graham crackers and flour works just as well.

Topping Ideas: I top it with fresh raspberries, lemon zest curls, or a dusting of powdered sugar when I want a prettier presentation.

Storage/Reheating

I store the cheesecake tightly covered in the fridge for up to 5 days. To freeze, I wrap it in plastic wrap and foil, then freeze for up to 2 months. Then I let it thaw overnight in the fridge before serving. I don’t reheat cheesecake—this one is best enjoyed chilled or at room temperature.

FAQs

How do I know when the cheesecake is fully baked?

The center should still jiggle slightly when I shake the pan gently. It continues to set as it cools, so I never overbake it.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it gives the cheesecake a brighter flavor, but bottled can work in a pinch.

Why do I need a water bath for baking cheesecake?

The water bath helps regulate the temperature, preventing cracks and ensuring a smooth, creamy texture.

Can I make this cheesecake ahead of time?

Absolutely—I often make it a day in advance. The flavors actually improve after chilling overnight.

What’s the best way to slice the cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between slices to get smooth, bakery-style cuts.

Conclusion

This Raspberry Lemon Cheesecake has become a favorite of mine for its balance of sweet, tart, and creamy. It’s a showstopper dessert that’s surprisingly simple to make, especially with a little planning. Whether I’m baking for a holiday or just because, it always brings rave reviews and second helpings.

Recipe: