Description

This Lemon Raspberry Cheesecake features a creamy, tangy lemon filling swirled with homemade raspberry sauce, all atop a crisp graham cracker crust. It’s an easy, show-stopping dessert perfect for parties, birthdays, or any special occasion.

Ingredients

Scale

2 cups graham cracker crumbs (200g)
6 tablespoons unsalted butter, melted (85g)
2 tablespoons granulated sugar (25g)
Pinch of salt
1 1/2 cups fresh or frozen raspberries (170g)
1/4 cup granulated sugar (50g)
1 tablespoon lemon juice (15ml)
24 ounces full-fat cream cheese, room temperature (680g)
3/4 cup granulated sugar (150g)
3 large eggs, room temperature
1/2 cup sour cream (120g)
1/4 cup fresh lemon juice (60ml)
Zest from 2 lemons
1 teaspoon pure vanilla extract (5ml)
Pinch of salt
Fresh raspberries (for garnish, optional)
Thin lemon slices or zest curls (for garnish, optional)
Powdered sugar (for garnish, optional)

Instructions

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tightly with two layers of aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until berries break down and sauce thickens (about 8-10 minutes). Press through a fine sieve to remove seeds if desired. Cool to room temperature.
In a large bowl, beat cream cheese with sugar and a pinch of salt until smooth and fluffy (about 3 minutes). Add eggs one at a time, mixing gently between each. Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix just until combined.
Pour half the cheesecake batter onto the cooled crust. Dollop half the raspberry sauce over the batter and gently swirl with a knife or skewer. Add remaining batter, then repeat with the rest of the sauce, swirling again for a marbled top.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 50-60 minutes, until edges are set but the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
Remove cheesecake from the water bath and foil. Run a knife around the edge, then chill uncovered in the fridge for at least 4 hours (overnight is best).
Just before serving, top with fresh raspberries, lemon slices, and a dusting of powdered sugar. Slice with a sharp, hot knife.

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. The water bath helps prevent cracks. Chill overnight for optimal flavor and texture. To make gluten-free, use gluten-free cookies for the crust. For a dairy-free version, substitute dairy-free cream cheese and yogurt. Frozen raspberries work just as well as fresh.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 320
Sugar: 20
Sodium: 220
Fat: 21
Saturated Fat: 12
Carbohydrates: 28
Fiber: 2
Protein: 6

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