Zesty Lemon Raspberry Cheesecake Recipe: A Bright Summer Treat

Creamy cheesecake with a tangy lemon raspberry twist delights dessert enthusiasts seeking a refreshing treat.

Vibrant raspberries dance through silky cream cheese, creating a stunning visual and flavor experience.

Sweet graham cracker crust provides the perfect foundation for this elegant dessert.

Bright citrus notes complement the rich, velvety texture of classic cheesecake.

Each slice promises a delightful balance of tart and sweet flavors that awaken the palate.

Seasonal raspberries add a burst of color and natural sweetness to this irresistible dessert.

You won’t be able to resist diving into this decadent, show-stopping cheesecake that’s sure to impress at any gathering.

Serve Slices with Berries or Whipped Cream

• Sweet Serving Suggestions
• Dessert Pairing Perfection: Accompany this lemon raspberry cheesecake with a crisp, chilled glass of moscato or a light prosecco to complement the tangy and sweet flavors.
• Fresh Garnish Finale: Top each slice with extra fresh raspberries, a delicate sprinkle of lemon zest, and a small mint leaf for a professional restaurant-style presentation that adds brightness and color.
• Textural Contrast Trick: Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream to create a creamy, cool contrast against the rich cheesecake texture.
• Elegant Plating Technique: Use a clean, sharp knife dipped in hot water between each slice to ensure perfect, smooth cuts that showcase the beautiful raspberry topping and cheesecake layers.

Store Cheesecake Chilled for a Creamy Texture

• Store the cheesecake in an airtight container to maintain its creamy texture and prevent moisture absorption. Cover loosely with plastic wrap or aluminum foil to protect the raspberry topping.
• Keep the cheesecake refrigerated for up to 5 days. The cool environment helps maintain its rich flavor and smooth consistency, ensuring each slice tastes as delightful as the first.
• Wrap individual slices or the entire cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator for the best texture and taste.
• Remove the cheesecake from the refrigerator 15-20 minutes before serving. This brief rest allows the dessert to soften slightly, making it easier to slice and enhancing its creamy texture.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries for the topping. Thaw them completely and drain excess liquid before mashing with sugar and lemon juice.

• How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually by turning off the oven and leaving the door slightly open after baking.

• Is it necessary to use a springform pan?

A springform pan is ideal because it allows you to remove the cheesecake easily without damaging its structure. If you don’t have one, use a deep cake pan lined with parchment paper, but removal might be trickier.

• Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be prepared 1-2 days in advance. Keep it refrigerated and add the raspberry topping just before serving for the best presentation and flavor.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Calories: 400 kcal

Servings: 8

What You Need for Lemon Raspberry Cheesecake Magic

• Graham Crackers: Provides a crispy, sweet foundation that complements the creamy cheesecake filling.
• Melted Butter: Binds the crumbs together and adds rich, golden flavor to the crust.
• Sugar: Enhances the sweetness and helps create a cohesive crust texture.

• Cream Cheese: Creates the smooth, luxurious base of the cheesecake with its velvety texture.
• Sugar: Balances the tanginess of cream cheese and adds overall sweetness.
• Eggs: Provide structure and help the cheesecake set perfectly.
• Vanilla Extract: Adds depth and warmth to the cheesecake's flavor profile.
• Lemon Zest, Lemon Juice: Brings bright, citrusy notes that cut through the richness.
• Sour Cream: Contributes to the creamy texture and adds a subtle tanginess.

• Fresh Raspberries: Delivers vibrant color and fresh, tart flavor to the dessert.
• Sugar: Helps draw out the raspberries' natural juices and softens their tartness.
• Lemon Juice: Brightens the raspberry topping and prevents browning.

Tools for Assembling a Smooth Lemon Raspberry Cheesecake

• Food Processor or Rolling Pin: Perfect for crushing graham crackers into fine crumbs.
• Plastic Bag: Alternative method for crushing crackers if no food processor is available.
• Springform Pan: Essential for creating a removable cheesecake with clean edges.
• Electric Mixer: Crucial for beating cream cheese and creating a smooth, creamy filling.
• Mixing Bowls: Needed for combining ingredients and preparing different components.
• Measuring Cups and Spoons: Ensure accurate ingredient measurements.
• Zester or Grater: Required for obtaining fresh lemon zest.
• Spatula: Helps spread crust and smooth cheesecake batter evenly.
• Baking Sheet: Useful for catching any potential drips in the oven.

Bake Lemon Raspberry Cheesecake with Tart and Sweet Layers

• Crush Graham Foundation

Create a smooth, fine graham cracker mixture using a food processor or rolling pin. Press the crumbs mixed with melted butter into a springform pan, creating a solid base. Quickly bake to set the foundation.

• Whip Creamy Canvas

Blend cream cheese until silky smooth. Incorporate sugar, eggs, and vanilla extract, stirring until perfectly combined. Zest and squeeze fresh lemon juice into the mixture, adding sour cream for extra richness.

• Bake Delicate Masterpiece

Pour the luscious batter over the prepared crust. Slide into a warm oven and bake gently, allowing the center to set with a gentle wobble. Watch carefully to achieve the perfect texture.

• Chill and Transform

Allow the cheesecake to cool completely, then refrigerate for several hours. This resting period helps the flavors meld and the texture become wonderfully smooth and creamy.

• Crown with Raspberry Glory

Mash fresh raspberries with a touch of sugar and lemon juice. Create a vibrant topping by spreading the fruity mixture across the chilled cheesecake. Garnish with whole raspberries for a stunning final touch.

Tips That Brighten Each Bite of Cheesecake

• Crush graham crackers thoroughly for a fine, uniform texture that creates a smooth, compact base. Press the crumb mixture firmly and evenly to prevent crumbling when serving.
• Prepare the entire cheesecake up to 3 days in advance and store covered in the refrigerator. The flavors will develop and intensify, making it even more delicious.
• Replace graham crackers with gluten-free graham-style crackers or almond flour. Ensure all ingredients are certified gluten-free for celiac-friendly dessert lovers.
• Allow cream cheese, eggs, and sour cream to reach room temperature before mixing. This prevents lumps and creates a silky-smooth cheesecake texture that melts in your mouth.
• Place a water bath around the springform pan while baking to prevent surface cracks. Wrap the pan's exterior with aluminum foil to keep water from seeping into the crust.

Tangy Lemon Raspberry Cheesecake Recipe

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4.7 from 26 reviews

• Total Time: 1 hour 40 minutes
• Yield: 9 1x

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Description

Creamy lemon raspberry cheesecake merges tangy citrus with sweet berries for a delightful dessert experience. Rich graham cracker crust and silky filling offer perfect balance that satisfies dessert cravings and impresses guests.

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Ingredients

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• 3 (8 oz/225 g) packages cream cheese, softened
• 3 large eggs
• 1 ½ cups (150 g) fresh or frozen raspberries
• 1 ½ cups (150 g) graham cracker crumbs
• 1 ¼ cups (250 g) granulated sugar
• 6 tbsps (85 g) unsalted butter, melted
• ¼ cup (60 ml) sour cream
• ¼ cup (60 ml) fresh lemon juice
• 2 tbsps lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

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Instructions

1. Prepare Crust: Pulverize graham crackers into fine crumbs, blend with melted butter and sugar, then firmly press into a springform pan’s base, creating a uniform foundation.
2. Toast Crust: Bake the crust at 350F (175C) for 8-10 minutes until golden, establishing a crisp, sturdy base.
3. Craft Cheesecake Batter: Whip cream cheese until silky smooth, gradually integrating sugar, eggs, vanilla extract, lemon zest, lemon juice, and sour cream until achieving a luxurious, homogeneous mixture.
4. Bake Cheesecake: Pour batter into cooled crust, then bake at 325F (163C) for 50-60 minutes, watching for a slight center wobble indicating perfect custard-like consistency.
5. Chill and Set: Allow cheesecake to cool at room temperature, then refrigerate for minimum 4 hours or overnight to develop optimal texture and flavor.
6. Prepare Raspberry Topping: Macerate raspberries with sugar and lemon juice, crushing to release vibrant juices; optionally strain to remove seeds.
7. Finish and Garnish: Spread raspberry mixture across chilled cheesecake, decorating with whole raspberries and delicate lemon slices for an elegant presentation.

Notes

• Crush Cracker Precisely: Ensure graham crackers are ground into ultra-fine, uniform crumbs to create a smooth, compact crust foundation.
• Control Baking Temperature: Watch cheesecake closely during baking to prevent overbaking; a slight center jiggle indicates perfect custard-like texture.
• Prevent Cracking Technique: Cool cheesecake gradually at room temperature to minimize surface cracks and maintain silky smooth appearance.
• Enhance Flavor Balance: Macerate raspberries with minimal sugar to preserve natural tartness and complement the rich, creamy cheesecake base.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 305
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg