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Raspberry Lemon Cheesecake Recipe

5 from 133 reviews

This Raspberry Lemon Cheesecake features a creamy, tangy lemon-infused cream cheese filling complemented by fresh raspberries. Baked to perfection and chilled before serving, it offers a refreshing and elegant dessert perfect for any occasion.

Ingredients

Scale

Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 teaspoons lemon zest

Fruit Topping

  • 1 1/2 cups (150 g) fresh raspberries

Crust (Optional)

  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/4 cup (50 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue beating until fluffy. Add eggs one at a time, blending well after each addition. Mix in fresh lemon juice and lemon zest until fully incorporated.
  3. Assemble and Bake: Pour the cream cheese mixture over the cooled crust in the springform pan. Bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
  4. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterwards, remove from oven, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
  5. Add Raspberry Topping: Just before serving, gently spread fresh raspberries over the top of the chilled cheesecake for a vibrant, refreshing finish.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Use fresh lemon juice and zest for the best flavor impact.
  • To prevent cracks, bake at a low temperature and allow gradual cooling.
  • A springform pan is highly recommended for easy removal of the cheesecake.
  • You can substitute the crust with digestive biscuits or almond meal for different flavors.

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