Lemon Raspberry Cheesecake

This Lemon Raspberry Cheesecake blends tangy lemon zest with sweet raspberry swirls over a buttery graham cracker crust. Light, creamy, and perfect for summer gatherings or elegant dinners.

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Course: Dessert

Cuisine: American, Summer Baking

Prep Time: 25

Cook Time: 1

Chill Time: 4

Total Time: 5 25

Servings: slices

Calories: 385kcal

Cost: $12 – $15

Equipment

9-inch springform pan For easy release of the cheesecake
Stand or hand mixer For smooth and creamy filling
Fine-mesh sieve To strain raspberry seeds
Microplane/zester For fresh lemon zest
Large roasting pan For water bath to prevent cracking

Ingredients

Graham Cracker Crust

1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoon Butter Melted
¼ teaspoon Salt

Lemon Cheesecake Filling

24 oz Cream cheese Softened
1 cup Granulated sugar
3 Large eggs Room temperature
½ cup Sour cream Room temperature
¼ cup Lemon juice Freshly squeezed
1 tablespoon Lemon zest Finely grated
1 teaspoon Vanilla extract
2 tablespoon All-purpose flour

Raspberry Swirl

1 ½ cups Raspberries Fresh or thawed from frozen
¼ cup Granulated sugar
1 teaspoon Cornstarch Mixed with 1 tablespoon water
1 tablespoon Lemon juice

Instructions

Preheat oven to 325°F
Prepare crust in springform pan
Bake crust 10 minutes, set aside
Cook raspberry sauce and strain
Beat cream cheese until fluffy
Add sugar, eggs, sour cream, zest
Pour filling over crust
Swirl in raspberry sauce
Bake in water bath for 55–65 minutes
Cool in oven, then refrigerate 4+ hrs

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition