I love a bright, creamy Lemon Raspberry Cheesecake — it balances tart lemon and sweet berries with a silky texture that feels special but is totally doable at home. I’ve made this several times, dialing in temperatures and swirl techniques to avoid cracks and get a glossy raspberry finish. With a few tricks you can make a bakery-quality cheesecake in a 9-inch springform pan.
Why Make This Recipe
- Bright, balanced flavor: lemon adds tang and raspberries add fresh sweetness that lift the rich cream cheese base.
- Crowd-pleaser for occasions: looks elegant on a dessert table and serves 8–12 comfortably.
- Make-ahead convenience: bake a day ahead and finish with fresh raspberries right before serving.
- Texture and richness: full-fat cream cheese and sour cream create a dense, creamy bite that holds swirls and toppings well.
- Personal note: I love this because the lemon zest sharpens each forkful, and a seeded raspberry puree strained through a sieve gives a clean, jewel-toned swirl.
Recipe Overview
Prep time: 25 minutes (plus 30 minutes to bring ingredients to room temperature)
Cook time: 50–65 minutes (baked in a water bath)
Total time: About 5 hours (including chilling) or overnight for best texture
Servings: 8–12 slices
Difficulty: Medium — requires attention to room-temperature ingredients and a gentle water bath
Method: Press a graham cracker crust into a 9-inch springform pan, blend a smooth cream cheese filling with lemon juice and zest, swirl with a strained raspberry puree, bake in a low oven (325°F / 160°C) in a water bath, then chill for at least 4 hours.
For a small format idea, check a related mini version like these lemon berry swirl mini cheesecakes: lemon berry swirl mini cheesecakes.
My Experience Making This Recipe
Testing taught me that the most reliable cheesecakes come from patience: give the cream cheese plenty of time to soften and don’t rush the chill. I learned to strain raspberry puree to avoid seeds and to cover the springform bottom with foil for a dry crust near the water bath.
How to Make Lemon Raspberry Cheesecake
Start with a pressed crust: 1 1/2 cups (150 g) graham cracker crumbs mixed with 6 tbsp (85 g) melted butter and 2 tbsp sugar, pressed into a 9-inch springform and baked 8–10 minutes at 350°F (175°C). For the filling, beat 24 oz (680 g) full-fat cream cheese until smooth, then add 1 cup (200 g) granulated sugar, 1/3 cup (80 g) sour cream, 3 large room-temperature eggs (add one at a time), 2 tbsp lemon zest, 1/4 cup (60 ml) fresh lemon juice, and 1 tsp vanilla. Blend just until smooth to avoid over-aeration. Make a strained raspberry puree from 1 cup raspberries + 2 tbsp sugar, swirl spoonfuls into the batter, and gently drag a knife for a marbled effect. Bake at 325°F (160°C) in a water bath for about 50–65 minutes until the center jiggles slightly. Cool gradually, then refrigerate at least 4 hours or overnight.
Expert Tips for Success
- Bring ingredients to room temperature: let cream cheese and eggs sit 30–60 minutes; this prevents lumps and overworking the batter.
- Avoid overmixing: mix on low-to-medium and scrape the bowl; overbeating incorporates air that causes cracks.
- Use a water bath (bain-marie): wrap the pan’s exterior in heavy-duty foil and place it in a roasting pan with hot water up to halfway on the springform; this moderates oven heat and reduces cracking.
- Strain raspberry puree: run it through a fine mesh sieve to remove seeds for a silky swirl and bright color.
- Test for doneness correctly: the edges should be set and slightly puffed; the center should still wobble like gelatin — it will firm as it chills.
How to Serve Lemon Raspberry Cheesecake
- Simple and elegant: top with a glossy raspberry glaze (strain and reduce puree with a touch of sugar) and a few whole raspberries.
- Party platter: serve slices with candied lemon zest and a sprig of mint for contrast.
- Dessert wine pairing: a late-harvest Riesling or Moscato complements the tart-sweet profile.
- For a casual finish: cut into bars and dust with powdered sugar for grab-and-go portions.
Storage and Reheating Guide
- Refrigeration: keep covered in the fridge up to 4–5 days in an airtight container or with plastic wrap over the pan to prevent flavor transfer.
- Freezing: wrap whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge.
- Serving after storage: remove from fridge 20–30 minutes before serving to take the chill off and let aroma develop; warm ovens aren’t recommended — the cake is best served chilled or slightly cool.
Recipe Variations
- Gluten-free: swap graham crumbs for 1 1/2 cups almond flour mixed with 3 tbsp coconut sugar and 6 tbsp melted butter; press and bake as usual.
- Lemon raspberry cheesecake bars: bake in a 9×13 pan for 30–35 minutes and cut into bars once chilled for easier serving.
- Dairy-reduced/dairy-free: use full-fat dairy-free cream cheese (e.g., almond or soy-based) plus 2 tbsp cornstarch to stabilize; texture will be slightly lighter.
- Intensified lemon: add 2–3 tbsp of lemon curd to the top before chilling for bursts of concentrated lemon flavor.
Nutritional Highlights
- Key benefits: cheesecake provides calcium and protein from cream cheese and eggs, and fresh raspberries add vitamin C and fiber.
- Dietary considerations: this dessert is calorie-dense and higher in saturated fat — enjoy in moderation (a 1/12 slice is a common portion guideline).
- Allergens: contains dairy, eggs, and gluten (unless you use a gluten-free crust). Label accordingly for guests.
Troubleshooting Common Issues
- Cracks on top: usually from overbaking or rapid temperature change; solve by baking in a water bath, lowering oven to 325°F, and cooling in the oven with the door cracked for 30 minutes.
- Soggy crust: underbaked crust or too-wet fillings cause this; prebake the crust 8–10 minutes and press firmly so it compresses and resists moisture.
- Runny center after chilling: underbaked — return to 300°F for 10–15 minutes covered loosely with foil and chill again, or simply refrigerate longer (overnight) as some firmness develops when cold.
Frequently Asked Questions
Q: Can I make the cheesecake without a water bath?
A: Yes, but you risk more cracking and uneven baking. If you skip the water bath, bake at a slightly lower temperature (300–315°F / 150–157°C) and check often. Also allow gradual cooling in the oven to reduce stress on the batter.
Q: How do I get a vibrant raspberry swirl without bleeding into the filling?
A: Use a strained, slightly thickened puree (simmer briefly with a teaspoon of sugar and 1/2 tsp cornstarch if needed). Spoon small dollops onto the batter and use a skewer for a controlled swirl; refrigerate promptly after bake so colors remain bright.
Q: Can I use frozen raspberries for the puree?
A: Yes — thaw and strain them well, pressing to extract juice, then simmer briefly to concentrate and remove excess water. Frozen berries often work well but may need extra reduction for color and flavor intensity.
Q: How long should I chill the cheesecake before cutting?
A: Chill at least 4 hours, but preferably overnight (8–12 hours). This gives the custard time to fully set and yields cleaner slices.
Conclusion
For more lemon-raspberry inspiration and variations, check these tested recipes: Raspberry Lemon Cheesecake (Creamy Classic Style) – Umami Girl, Lemon Raspberry Swirl Cheesecake l Life Love and Sugar, Creamy, Tangy Lemon Cheesecake with a Vibrant Raspberry …, Lemon Raspberry Cheesecake Bars – Easy & Delicious, and Lemon Raspberry Cheesecake – Sprinkle Bakes. These provide alternate techniques, presentation ideas, and different format options you can adapt to your kitchen. Enjoy baking — and don’t forget to taste the puree before swirling so your balance of sweet and tart is exactly how you like it.
Print
Lemon Raspberry Cheesecake
- Total Time: 300 minutes
- Yield: 8–12 slices 1x
- Diet: Vegetarian
Description
A bright and creamy cheesecake that combines tart lemon with sweet raspberries, featuring a silky texture and a stunning appearance, perfect for special occasions.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) melted butter
- 2 tbsp sugar
- 24 oz (680 g) full-fat cream cheese
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 g) sour cream
- 3 large eggs (room temperature)
- 2 tbsp lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup raspberries
- 2 tbsp sugar (for raspberry puree)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan.
- Bake the crust for 8–10 minutes, then set aside to cool.
- In a bowl, beat cream cheese until smooth.
- Add granulated sugar, sour cream, eggs (one at a time), lemon zest, lemon juice, and vanilla; blend until smooth.
- In a separate bowl, make raspberry puree by blending raspberries with sugar and straining to remove seeds.
- Swirl half of the raspberry puree into the cream cheese mixture.
- Pour the filling into the crust, then add remaining puree on top and swirl gently with a knife.
- Prepare a water bath and place the springform pan inside.
- Bake at 325°F (160°C) for about 50–65 minutes until the center jiggles slightly.
- Cool gradually in the oven, then refrigerate for at least 4 hours or overnight.
Notes
Top with a glossy raspberry glaze and whole raspberries for serving. Allow to sit at room temperature for 20–30 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg