Raspberry Lemon Cheesecake Recipe

Raspberry Lemon Cheesecake

A luscious, tangy-sweet cheesecake with a buttery graham cracker crust, zesty lemon filling, and a vibrant raspberry swirl. This show-stopping dessert is ideal for celebrations or a weekend treat!

Time:

• Prep: 25 minutes

• Bake: 55–65 minutes

• Chill: 4+ hours or overnight

• Serves: 10–12

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp melted butter

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch mixed with 1 tsp water

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tbsp lemon zest

• ¼ cup fresh lemon juice

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

Instructions:

1. Make the Raspberry Swirl:

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Stir in cornstarch slurry and cook 1–2 minutes until thickened. Strain to remove seeds if desired. Cool completely.

2. Make the Crust:

Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, and butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool slightly.

3. Make the Filling:

Beat cream cheese until smooth. Add sugar, lemon zest, and lemon juice. Mix in eggs one at a time. Stir in vanilla and sour cream until just combined.

4. Assemble:

Pour filling over the crust. Spoon raspberry sauce on top in dollops and swirl gently with a knife or skewer.

5. Bake:

Place springform pan in a water bath or wrap bottom in foil to prevent leaks. Bake for 55–65 minutes, or until center is just set. Turn off oven and crack the door to let cheesecake cool slowly for 1 hour.

6. Chill:

Refrigerate at least 4 hours or overnight.

To Serve:

Top with fresh raspberries, whipped cream, or lemon zest curls for an extra-special presentation.