Refreshing Lemon Raspberry Cheesecake

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Refreshing Lemon Raspberry Cheesecake

Creamy lemon cheesecake with a vibrant raspberry swirl, set on a buttery crust. It’s light, tangy, and perfectly balanced—not too sweet, not too heavy.

Why You’ll Love It

  • Fresh lemon flavor that’s light and refreshing

  • Sweet-tart raspberry swirl

  • Creamy, smooth texture

  • Perfect for warm weather or special occasions

Ingredients

Crust

  • 2 cups graham cracker crumbs (or digestive biscuits)

  • ½ cup melted butter

  • ¼ cup sugar

Lemon Cheesecake Filling

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 3 large eggs

  • Zest of 2 lemons

  • ⅓ cup fresh lemon juice

  • 1 teaspoon vanilla extract

  • 2 tablespoons all-purpose flour

Raspberry Swirl

  • 1½ cups fresh or frozen raspberries

  • ¼ cup sugar

  • 1 teaspoon lemon juice

Instructions

Step 1: Make the Crust

  1. Preheat oven to 325°F (165°C).

  2. Mix graham crumbs, sugar, and melted butter.

  3. Press firmly into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes. Let cool completely.

Step 2: Prepare Raspberry Sauce

  1. Combine raspberries, sugar, and lemon juice in a small saucepan.

  2. Simmer over medium heat for 5–7 minutes until berries break down.

  3. Strain seeds if desired.

  4. Let cool.

Step 3: Make the Cheesecake Filling

  1. Beat cream cheese until smooth.

  2. Add sugar and mix until creamy.

  3. Blend in sour cream, lemon zest, lemon juice, and vanilla.

  4. Add eggs one at a time, mixing just until combined.

  5. Stir in flour gently.

Step 4: Assemble

  1. Pour cheesecake batter over cooled crust.

  2. Spoon raspberry sauce over the top.

  3. Swirl gently with a knife for a marbled effect.

Step 5: Bake

  1. Bake for 55–65 minutes, until edges are set and center slightly jiggles.

  2. Turn off oven, crack the door, and let cheesecake cool for 1 hour.

  3. Refrigerate at least 6 hours, preferably overnight.

Topping Ideas

  • Fresh raspberries

  • Lemon slices or zest

  • Whipped cream

  • Light dusting of powdered sugar

Tips for Best Results

  • Use room-temperature ingredients for a smooth batter

  • Don’t overmix after adding eggs

  • A water bath helps prevent cracks

  • Chill well for clean slices

Storage

  • Refrigerate up to 4 days

  • Freeze (without toppings) up to 1 month

Estimated Nutrition (Per Slice)

  • Calories: ~410

  • Fat: ~27g

  • Carbs: ~34g

  • Protein: ~7g

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