I really love cheesecakes, especially when they have bright fruit flavors. Today, I’m sharing two fantastic lemon raspberry cheesecake recipes that are perfect for any get-together or just a special treat.
You’ll find recipes for both a classic lemon raspberry cheesecake and a pretty swirl version. Both are easy to make and taste wonderfully fresh.
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Classic Lemon Raspberry Cheesecake Recipe
This recipe makes a smooth, creamy cheesecake with a lovely tang from lemon and sweet bursts of raspberry. It’s a classic combination that always tastes fresh and bright.
Key Ingredients & Tips for your Lemon Cheesecake
- Fresh Lemon Zest: Use real lemons for the best, brightest taste in your cheesecake filling. The zest adds so much flavor.
- Cream Cheese Temperature: Make sure your cream cheese is soft at room temperature; it mixes better and prevents any lumps in your smooth batter.
- Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can add too much air, which can cause cracks in your cheesecake.
What You Need for Lemon Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, for topping
⏱️ Time: Prep 30 min | Cook 60 min | Chill 6 hrs🍽️ Yields: 8-12 slices
How to Make Lemon Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Press this mixture evenly into the bottom of a 9-inch springform pan. You can use the back of a spoon or your fingers. Set aside.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract until everything is just combined. Do not overmix.
Step 3: Bake the Cheesecake
Pour the cream cheese filling over the prepared crust in your springform pan. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake cook evenly and prevents cracking. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Step 4: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove it from the water bath and let it cool completely on a wire rack. Once at room temperature, cover it and refrigerate for at least 6 hours, or ideally overnight, before serving. Top with fresh raspberries just before you serve it.
📝 Final Note
Leftover lemon raspberry cheesecake stores very well in the fridge for up to 4 days. Make sure to cover it tightly with plastic wrap to keep it fresh.
Lemon Raspberry Swirl Cheesecake Recipe
Add a beautiful look to your dessert with this swirled lemon raspberry cheesecake. You get all the great flavors, plus a pretty pattern that makes it extra special.
Key Ingredients & Tips for your Swirl Cheesecake
- Raspberry Puree Consistency: Make sure your raspberry puree is thick enough so it doesn’t sink into the cheesecake batter completely. A slightly reduced puree works best.
- Gentle Swirling: Use a thin knife or skewer to create your swirls. Be gentle and don’t mix too deeply, or you’ll lose the distinct swirl pattern.
- Proper Chilling: This cheesecake needs plenty of time to set. Give it at least 6-8 hours, or even overnight, in the refrigerator for firm, clean slices.
What You Need for Lemon Raspberry Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar (for puree)
- 1 tablespoon cornstarch (optional, for thickening puree)
⏱️ Time: Prep 35 min | Cook 60 min | Chill 6-8 hrs🍽️ Yields: 8-12 slices
How to Make Lemon Raspberry Swirl Cheesecake
Step 1: Prepare the Crust and Raspberry Puree
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this into a 9-inch springform pan. For the raspberry puree, combine 1 ½ cups raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat until the raspberries break down. You can add 1 tablespoon of cornstarch mixed with a splash of water to thicken it if needed. Strain through a fine-mesh sieve to remove seeds, then let it cool completely.
Step 2: Make the Lemon Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth. Add the eggs one at a time, mixing well. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract until just combined. Be careful not to overmix.
Step 3: Assemble the Swirl
Pour about three-quarters of the lemon cheesecake filling over the crust in your springform pan. Spoon dollops of the cooled raspberry puree over the cheesecake batter. Pour the remaining cheesecake filling over the raspberry dollops. Use a thin knife or skewer to gently swirl the raspberry puree into the cheesecake batter. Create pretty patterns but don’t mix too much.
Step 4: Bake and Chill
Place the springform pan into a larger roasting pan with hot water, creating a water bath. Bake for 55-65 minutes, or until the edges are set and the center jiggles a little. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Remove from the water bath, let it cool completely on a wire rack, then cover and refrigerate for at least 6-8 hours or overnight.
📝 Final Note
For the cleanest slices of your swirled cheesecake, dip your knife in hot water and wipe it clean between each cut. This helps prevent sticking and keeps your swirls looking neat.
