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This lemon raspberry cheesecake balances bright citrus, sweet berries, and a creamy, dense filling that feels special but is very doable at home. I’ve tested this version several times, dialing in the lemon intensity and a gentle water bath bake for a crack-free top. For a similar twist on the classic, see this lemon-raspberry take I referenced while developing the recipe: https://www.nevaehrecipes.com/lemon-raspberry-cheesecake-2/.

Why Make This Recipe

Bright, refreshing flavor: lemon zest and juice cut the richness of cream cheese and highlight fresh raspberries.
Crowd-pleaser for occasions: it’s elegant enough for holidays yet simple to scale for a potluck.
Make-ahead convenience: it chills and improves in flavor overnight, freeing up your day for other tasks.
Texture contrast: a buttery graham crust plus a silky filling and a glossy raspberry swirl create great mouthfeel.
Personal note: I love this recipe because the lemon lifts the dessert so it never feels overwhelmingly heavy; it’s a dessert I happily serve after a big meal. See another version I consulted during testing here: https://www.nevaehrecipes.com/lemon-raspberry-cheesecake/.

Recipe Overview

Prep time: 25 minutes active (plus 15 minutes to press crust)
Cook time: 55–70 minutes (bake in a water bath at 325°F / 163°C)
Chill time: 4 hours minimum, best overnight
Total time: ~5 hours (overnight recommended)
Servings: 10–12 slices (9-inch springform pan)
Difficulty: Medium — requires basic baking technique and a water bath
Method: Press a graham crust, beat a cream cheese filling flavored with lemon, swirl in raspberry purée, bake gently in a water bath, then chill until set. For a mini version, check this guide for proportion ideas: https://www.nevaehrecipes.com/lemon-berry-swirl-mini-cheesecakes/.

My Experience Making This Recipe

On my first attempt the top developed fine micro-cracks because the oven temp fluctuated, so I started using an oven thermometer and a water bath to steady the bake. After that adjustment the top stayed smooth and glossy and the lemon-rind flavor came through well without tasting sharp.

How to Make Lemon Raspberry Cheesecake

Start by making the crust: pulse 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar, press into the bottom of a 9‑inch springform pan, and bake 8 minutes at 350°F (175°C). For the filling, beat 24 ounces (3 packages) full-fat cream cheese at room temperature with 1 cup granulated sugar until smooth, then mix in 1 cup sour cream, 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and three large eggs added one at a time. Puree 1 cup raspberries with 1–2 tablespoons sugar, press through a fine mesh strainer to remove seeds, and drop spoonfuls over the filled pan to swirl. Bake the cheesecake at 325°F (163°C) in a water bath (wrap the pan in foil and place it in a larger pan with hot water reaching halfway up the springform) for 55–70 minutes until the edges are set and the center jiggles slightly. Cool gradually: turn the oven off, crack the door and let the cake rest 30 minutes, then remove and chill 4 hours or overnight.

Expert Tips for Success

Room-temperature ingredients: bring cream cheese, eggs, and sour cream to room temp for smoother batter and fewer lumps. For more on balancing lemon in desserts, this lemon cake resource has good technique notes: https://www.nevaehrecipes.com/lemon-raspberry-cake/.
Avoid overmixing: beat just until smooth and incorporate eggs slowly; overbeating adds air and increases cracking risk.
Water bath technique: wrap the springform pan in two layers of heavy-duty foil and preheat the water so the cake starts in a stable moist environment. A 9-inch springform pan and a rimmed roasting pan work best.
Strain your raspberry purée: remove seeds with a fine mesh sieve for a silkier swirl and prettier presentation.
Use an oven thermometer and check doneness by a gentle jiggle; the center should be slightly wobbly at 160–165°F (71–74°C) internal temperature.

How to Serve Lemon Raspberry Cheesecake

Classic slice: top each slice with a spoonful of fresh raspberries and a thin curl of lemon zest for color. See a bars-style serving idea if you prefer handheld portions: https://www.nevaehrecipes.com/raspberry-cheesecake-bars-that-will-steal-your-heart/.
Sauces and garnishes: a light raspberry coulis or a smear of lemon curd on the plate pairs nicely without overpowering the filling.
Occasion tips: serve chilled at weddings, brunches, or summer dinners — it pairs well with lightly sweet wines or sparkling water.
Portion control: cut thin 1/12 slices for a lighter finish to a meal; the richness means smaller slices feel satisfying.

Storage and Reheating Guide

Store leftover cheesecake covered in the refrigerator for up to 5 days in an airtight container or wrapped well with plastic wrap to prevent moisture loss. To freeze, place the whole chilled cake or individual slices on a tray, freeze until firm, then wrap tightly in plastic and foil and freeze up to 2 months; thaw in the refrigerator overnight before serving. Reheating isn’t necessary — serve chilled — but if you prefer slightly softer texture, let slices sit at room temperature 15–20 minutes before plating.

Recipe Variations

Gluten-free: substitute a gluten-free graham or almond flour crust (1 1/2 cups almond flour + 3 tablespoons melted butter) and follow the same bake.
Lighter version: use 1 cup Greek yogurt in place of sour cream and reduce cream cheese to 18 ounces; texture will be a bit less dense but still excellent.
Dairy-free: use full-fat dairy-free cream cheese (culture-based) and coconut yogurt; baking time may shorten slightly — watch for that jiggle.
Extra raspberry swirl: fold 1/2 cup chopped fresh raspberries into the top swirl and gently press for a more textured fruit layer.

Nutritional Highlights

Key benefits: lemons add vitamin C and raspberries bring fiber and antioxidants, which brighten this treat compared to plain heavy desserts.
Considerations: this is a calorie-dense dessert with dairy and sugar; plan portions (1/12 slice) if watching intake.
Allergens: contains dairy, eggs, and gluten in the standard crust; use substitutions above for gluten-free or dairy-free needs.

Troubleshooting Common Issues

Crackled top: usually caused by too much air or overbaking; mix gently, use a water bath, and bake to a slight jiggle.
Soggy crust: underbaked or over-moistened crust can happen — prebake the crust 8 minutes and press tightly into the pan to prevent this.
Watery raspberry swirl: if the purée is too thin, cook it briefly to reduce excess water, or strain and chill before swirling.

Frequently Asked Questions

Q: Can I make this without a water bath?
A: You can, but a water bath stabilizes temperature and adds humidity, which prevents cracks and yields a creamier texture. If you skip it, reduce oven temperature to 300°F (149°C) and expect a higher risk of cracking.

Q: How do I get a perfectly smooth top?
A: Remove air bubbles by tapping the pan gently on the counter before baking and run a thin spatula through the batter to release pockets. Bake in a water bath and cool slowly to avoid rapid contraction that causes cracks.

Q: Can I use frozen raspberries?
A: Yes — thaw and drain them well, then puree and strain. Frozen berries can add extra water, so simmer the purée briefly to concentrate it if it seems thin.

Q: How long before serving should I make the cheesecake?
A: Make it the day before for best texture and flavor. Chilling overnight (8–24 hours) lets the flavors meld and the filling firm up for cleaner slices.

Conclusion

For an alternative classic perspective and inspiration on technique, see this thoughtful version: Raspberry Lemon Cheesecake (Creamy Classic Style) – Umami Girl.