Introduction

This Raspberry Lemon Cheesecake is a refreshing twist on a classic dessert, combining creamy richness with bright citrus and sweet berries. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet tooth.

Raspberry Lemon Cheesecake Recipe - Recipe Image

Ingredients

16 oz cream cheese
1 cup raspberries
2 tablespoons lemon juice
3/4 cup sugar

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Add sugar and lemon juice, then gently fold in the raspberries.
Step 2: Pour the mixture into a prepared crust or baking dish. Bake for 45-50 minutes or until the edges are set but the center still jiggles slightly.
Step 3: Remove the cheesecake from the oven and let it cool completely. Then, chill in the refrigerator for at least 4 hours before serving.

Tips & Variations

Use fresh raspberries for the best flavor, or frozen if fresh aren’t available. You can also swirl raspberries on top for a decorative touch.
Add a vanilla extract teaspoon for a subtle depth of flavor.
For a gluten-free option, skip the crust or use a gluten-free crumb crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 15 minutes—this preserves the creamy texture without melting it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute lemon juice with lemon zest?

Yes, lemon zest provides a more intense citrus aroma but less acidity, so you may want to use both lemon zest and a smaller amount of juice to maintain balance.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath and avoiding overbaking helps prevent cracks. Also, let the cheesecake cool gradually before chilling to reduce shrinkage and splitting.

Raspberry Lemon Cheesecake Recipe

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★★★★★

4.7 from 118 reviews

A creamy and tangy Raspberry Lemon Cheesecake featuring a smooth cream cheese filling enhanced with fresh raspberries and bright lemon juice, baked to perfection and chilled for a refreshing dessert.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cheesecake Filling

16 oz (450g) cream cheese, softened
1 cup fresh raspberries
2 tablespoons lemon juice
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating. Mix in the eggs one at a time, followed by lemon juice and vanilla extract. Gently fold in the fresh raspberries, being careful not to crush them too much.
Bake the Cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when nudged.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up and flavors to meld.
Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, optionally garnished with extra fresh raspberries or lemon zest.

Notes

Ensure cream cheese is softened for a smooth filling without lumps.
Do not overbake; the center should still have a slight jiggle to prevent cracks.
Chilling overnight improves texture and flavor development.
Fresh raspberries can be substituted with frozen if fresh are not available; thaw and drain well before using.
For a gluten-free crust, use gluten-free graham crackers or substitute with crushed nuts.

Keywords: Raspberry Lemon Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Fresh Raspberry Dessert, Lemon Cheesecake