Go Back

Raspberry Lemon Cheesecake

A creamy and zesty cheesecake perfectly balancing tart raspberries and sweet lemon, making it a showstopper dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.25 cups sugar
  • 0.33 cups melted butter
For the cheesecake filling
  • 2 cups cream cheese
  • 1 cups sugar
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cups raspberries
  • 0.25 cups raspberry sauce for drizzling

Method
 

Prepare the Crust
  1. In a medium bowl, combine the crushed graham crackers, 1/4 cup of sugar, and melted butter. Mix until combined.
  2. Press this mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact it firmly.
  3. Bake at 350°F (175°C) for 8-10 minutes until golden. Remove and let cool.
Make Your Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth with an electric mixer, about 2-3 minutes.
  2. Add the eggs one at a time, mixing on low speed after each addition.
  3. Stir in the lemon juice and lemon zest until fully combined.
Add the Raspberries
  1. Gently fold in the fresh raspberries into the cheesecake batter, being careful not to break them apart too much.
Pour and Bake
  1. Pour the cheesecake batter over the cooled crust in the springform pan.
  2. Bake at 325°F (160°C) for 50-60 minutes or until the center is set (it will still have a slight jiggle).
  3. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for one hour.
Chill
  1. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up and enhance the flavors.
Serve
  1. Before serving, drizzle the cheesecake with raspberry sauce and garnish with additional fresh raspberries on top.
  2. Slice and enjoy!

Notes

Substitutions: If you’re out of graham crackers, digestive biscuits or almond flour mixed with butter can serve as a great crust alternative. Ensure to chill your cheesecake thoroughly for the perfect texture. Avoid overmixing the batter to prevent cracking.