This Lemon Raspberry Cheesecake is a burst of sunshine on a plate! With creamy cheesecake filling and a zesty lemon tang, it’s topped with sweet, juicy raspberries that are simply irresistible.
Making this dessert is a treat because it requires no fancy techniques—just mix, pour, and chill! I love serving it at parties, and watching everyone smile as they take a bite. 🍰💛
Key Ingredients & Substitutions
Graham cracker crumbs: These make the perfect crunchy base. If you prefer a gluten-free option, try almond flour or ground oats instead. You can even use crushed cookies like Oreos for a different twist!
Cream cheese: This is essential for that creamy texture. For a lighter version, use Neufchâtel cheese or a dairy-free cream cheese if you’re avoiding dairy. Just be aware it may alter the flavor slightly.
Lemon juice and zest: Fresh lemon juice really brightens up the cheesecake. If you don’t have fresh lemons, bottled juice will do, but fresh gives the best flavor. Adjust based on your taste preferences!
Fresh raspberries: These are key for that tart flavor. If they’re out of season, use frozen raspberries but thaw and drain them first. A different berry, like blueberries or strawberries, could work too!
How Can You Get Your Cheesecake to Set Without Cracks?
One common concern is getting a cheesecake to bake without cracks. Here are tips to help:
- **Room Temperature Ingredients:** Make sure your cream cheese and eggs are at room temperature. This helps to create a smooth batter and prevents overmixing.
- **Gentle Baking:** Bake at a lower temperature and avoid sudden changes in temperature. After baking, turn off the oven, crack the door, and let it cool slowly inside to avoid shock.
- **Water Bath:** If you want to be safe, consider using a water bath while baking. Wrap your pan in foil and place it in a larger baking dish filled with hot water. This creates a moist environment that helps your cheesecake bake evenly.
By following these tips and using the right ingredients, your Lemon Raspberry Cheesecake will be creamy, delicious, and sure to impress!
How to Make Lemon Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the Raspberry Layer:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For Topping:
- Whipped cream (about 1 cup), for garnish
- Fresh raspberries
- Powdered sugar, for dusting (optional)
- Raspberry sauce (see below)
For Raspberry Sauce (optional):
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This delicious Lemon Raspberry Cheesecake will take about 30 minutes to prep and 55 minutes to cook, plus a chilling time of at least 4 hours (or overnight if you can wait!). So, you’re looking at a total of about 30 minutes + 55 minutes + 4 hours = roughly 5 hours and 25 minutes to enjoy this tasty treat.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 325°F (163°C). Grease or line a 9×9 inch square baking pan with parchment paper to make it easy to remove the cheesecake later.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. It should look like wet sand. Press this mixture firmly into the bottom of the prepared pan. Pop it in the oven for about 10 minutes, then take it out and let it cool.
3. Prepare the Raspberry Layer:
In a small saucepan, combine 1 1/2 cups of fresh raspberries, sugar, and lemon juice. Cook over medium heat while stirring gently. Let it cook for about 5-7 minutes until the raspberries break down and the mixture thickens a bit. Remove it from heat and let it cool down.
4. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy (about 2-3 minutes). Add sugar, mixing well. Then, add the eggs one at a time, making sure to mix well after each addition. Next, mix in sour cream, flour, lemon zest, lemon juice, and vanilla extract until everything is smooth and creamy.
5. Assemble the Cheesecake:
Pour half of the cream cheese mixture over the cooled crust, spreading it evenly. Next, spoon the raspberry mixture over that layer gently. Finally, pour the remaining cream cheese mixture on top and smooth it out.
6. Bake the Cheesecake:
Place the cheesecake in the oven and bake for 45-55 minutes. You know it’s done when the edges are set but the center still wobbles a little when you gently shake it. Once baked, turn off the oven and crack the door open, letting the cheesecake cool for 1 hour inside. This step helps prevent cracks!
7. Chill:
After it’s cooled, cover the cheesecake and place it in the fridge for at least 4 hours (overnight is even better!) to let it set completely.
8. Make Optional Raspberry Sauce:
If you want to make sauce, combine 1 cup fresh raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the mixture thickens (about 5 minutes). Strain through a fine-mesh sieve to remove seeds, if you prefer.
9. Serving:
Once chilled, cut the cheesecake into squares. Top each square with a dollop of whipped cream, a handful of fresh raspberries, and a drizzle of raspberry sauce. Sprinkle with powdered sugar if you like.
Enjoy this delightful creamy lemon cheesecake bursting with fresh raspberry flavor—a perfect treat for any occasion!
Can I Use Different Types of Berries?
Absolutely! While the recipe calls for raspberries, you can substitute with other berries like blueberries or strawberries. Just keep in mind that the flavor and sweetness may vary slightly, so adjust the sugar as needed!
Can I Make the Cheesecake Gluten-Free?
Yes! To make this Lemon Raspberry Cheesecake gluten-free, simply use gluten-free graham cracker crumbs or an alternative crust made from ground nuts or oats. Just ensure all your other ingredients are gluten-free as well.
How Long Will Leftovers Last?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 3 days. Just be sure to keep it covered to prevent it from drying out!
Can I Freeze the Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay good for about 1-2 months. Thaw it in the fridge overnight before serving for the best texture.
