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This Lemon Raspberry Cheesecake balances bright citrus and tart berries with a luxuriously creamy filling. It’s one of my go-to desserts when I want something that looks impressive but stays doable for a weeknight bake. I’ve made variations of this several times and I’ll share the techniques that reliably give a smooth, crack-free finish.

Why Make This Recipe

Bright, balanced flavor: lemon zest and fresh raspberries cut the richness of the cream cheese for a refreshing finish.
Crowd-pleaser: it’s elegant enough for special occasions yet simple enough for family dinners.
Make-ahead convenience: it improves after chilling, so you can bake it a day ahead.
Texture contrast: buttery graham crust vs. silky filling and a glossy raspberry swirl.
Personal insight: I love this recipe because a little lemon zest wakes up the whole cake and makes the raspberries sing.

Recipe Overview

Prep time: 25 minutes active, plus 20 minutes crust chill
Cook time: 50–65 minutes at 325°F (163°C)
Total time: about 6 hours including chilling (overnight recommended)
Servings: 10–12 slices from a 9-inch (23 cm) springform pan
Difficulty: Medium — requires gentle mixing and careful cooling
Method: blind-baked graham crust, cream cheese filling baked in a water bath with a raspberry-lemon swirl; chill until set.
If you enjoy single-serve ideas, try these lemon berry swirl mini cheesecakes.

My Experience Making This Recipe

During testing I focused on preventing cracks and getting a clean raspberry swirl. I switched from high-heat bakes to a low 325°F oven and used a water bath — that alone reduced cracks dramatically. I also learned that chilling at least 6 hours (ideally overnight) gives the best texture and sliceability.

How to Make Lemon Raspberry Cheesecake

Start by pressing a buttery graham cracker crust (about 1 1/2 cups crumbs + 6 tbsp melted butter) into a 9-inch springform pan and chill 20 minutes. Beat 24 oz (675 g) room-temperature cream cheese with 3/4 cup (150 g) sugar, add 3 room-temp eggs one at a time, then fold in 1/2 cup sour cream, 2 tbsp lemon zest, and 1/3 cup fresh lemon juice. Puree 1 cup raspberries with 2–3 tbsp sugar, strain if you want a seedless sauce, then dollop onto the batter and swirl with a small knife. Bake at 325°F (163°C) in a shallow water bath for 50–65 minutes until the edges are set and the center slightly wobbles. Cool gradually, then chill 6+ hours.

Expert Tips for Success

Use room-temperature ingredients: soften cream cheese and eggs to 70°F (21°C) for a lump-free batter.
Mix gently: beat on low-medium and stop as soon as the sugar is incorporated to avoid aerating the batter.
Water bath: wrap the pan in foil and place it in a hot water bath that comes halfway up the sides; this prevents rapid temperature changes and cracking.
Swirl technique: add raspberry puree in small dollops, then swirl with an offset knife in slow figure-eights for attractive marbling.
Zest wisely: use a microplane and zest only the bright yellow part of the peel to avoid bitterness.

How to Serve Lemon Raspberry Cheesecake

Classic slice: serve chilled with a spoonful of fresh raspberries and a thin lemon slice.
Sauce on the side: warm a little raspberry sauce and spoon it around each slice for a glossy presentation.
Dessert plate: add a mint sprig and a dusting of fine powdered sugar for contrast.
Occasions: perfect for Mother’s Day, bridal showers, summer dinners, or holiday tables when you want a bright, show-stopping dessert.

Storage and Reheating Guide

Refrigeration: store in an airtight container or wrapped tightly with plastic wrap for up to 4 days.
Freezing: freeze whole or in slices wrapped in plastic and foil for up to 2 months; thaw in the refrigerator overnight.
Reheating: cheesecake is best served chilled or at room temperature; remove from fridge 30 minutes before serving for silkier texture. Avoid microwaving — it ruins texture.

Recipe Variations

Gluten-free crust: use gluten-free graham crackers or a 1:1 mix of almond flour (1 1/2 cups) and 2 tbsp coconut sugar with 6 tbsp butter.
Dairy-free: replace cream cheese with a cultured cashew-based cream cheese (about 24 oz equivalent) and use coconut cream instead of sour cream; expect a slightly softer set.
Lemon curd swirl: swap raspberry for lemon curd dollops for an ultra-tart profile.
Cheesecake bars: press crust into a 9×13 pan and bake slightly less time for portable bars (see similar bar technique for guidance).

Nutritional Highlights

Key benefits: cheesecake provides calcium and protein from cream cheese and eggs; raspberries add vitamin C and fiber.
Considerations: it’s calorie- and fat-dense, so plan small portions — about 1/12 of a 9-inch cake per serving.
Allergens: contains dairy, eggs, and gluten (unless you use a gluten-free crust). Adjust ingredients for allergies as noted above.

Troubleshooting Common Issues

Crack in the top: cool gradually, use a water bath, and don’t overbake; if cracks happen, cover with raspberry sauce or lemon curd.
Soggy crust: pre-bake crust 8–10 minutes at 350°F (177°C) or brush with a thin layer of melted chocolate to seal.
Runny center: bake until the center slightly jiggles but isn’t liquid; if underbaked, return to oven in 5–10 minute increments at 325°F (163°C).

Frequently Asked Questions

Q: Can I use frozen raspberries?
A: Yes — thaw and drain excess liquid, then simmer briefly with a tablespoon of sugar to concentrate flavor. Strain if you want a seedless swirl. Frozen berries work well but watch the puree’s water content.

Q: How long should I chill the cheesecake before serving?
A: Chill at least 6 hours, but overnight is best. The extra time firms the crumb structure and makes slicing cleanly much easier.

Q: Do I need a water bath?
A: I recommend it for silkiest texture and fewer cracks. If you skip it, bake at the lower end of the temperature range and reduce mixing to minimize air bubbles.

Q: Can I make this ahead for a party?
A: Absolutely. Bake the day before and refrigerate covered; add fresh raspberries or sauce just before serving for peak freshness.

Conclusion

For additional inspiration and variations on lemon-raspberry cheesecakes, check these 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.