This Lemon Raspberry Cream Cheesecake is a treat for your taste buds! With a zesty lemon flavor and sweet raspberries, it’s both tart and creamy—a perfect summer dessert.
Making this cheesecake is like a fun little adventure in the kitchen! Just mix, layer, and chill. It’s a hit for gatherings, and I always get asked for the recipe. Yum! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust of your cheesecake. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits or Oreo crumbs for a twist. I like how sweet Oreos add depth!
Cream Cheese: The heart of the cheesecake! Make sure it’s softened for a smooth filling. If you’re looking for a lighter option, use Neufchâtel cheese. It has lower fat but still gives great flavor.
Fresh Raspberries: These add sweetness and a pop of color. If you can’t find fresh ones, frozen raspberries work too! Just thaw and they’ll mix in beautifully. They might even release more juice for the sauce.
Lemon Juice and Zest: Fresh lemon juice brightens the cheesecake. Bottled juice is okay, but fresh is always best for flavor. I also use Meyer lemons for a sweeter taste!
How Do I Avoid Cracks in My Cheesecake?
Cracks can be a common problem. Luckily, there are easy ways to prevent them! Here are some tips to keep your cheesecake smooth:
- Make sure your cream cheese is very soft before mixing. This helps create a lump-free batter.
- Avoid overmixing the batter once you’ve added the eggs, as this can introduce too much air, causing cracks.
- Use a water bath! Place your springform pan in a larger pan filled with hot water. This helps the cheesecake cook evenly and gently.
- Let it cool slowly. Cracking often happens when a hot cheesecake hits a cold environment. Cracking the oven door open while it cools helps.
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup fresh raspberries
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish:
- Whipped cream
- Lemon slices
- Fresh mint leaves
- Additional fresh raspberries
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes to prepare, plus 60-70 minutes for baking, and at least 4 hours for chilling. If you can, make it the day before to let the flavors meld together for even better taste!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust layer. Bake for 8-10 minutes, then remove from the oven and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the sugar and vanilla extract; mix until fully combined. Then, add the eggs one at a time, mixing just until blended after each addition. Next, mix in the sour cream, flour, lemon zest, and lemon juice until everything is smooth and well incorporated.
3. Add Raspberries to the Filling:
Gently fold the fresh raspberries into the cheesecake batter. Be careful not to mash them too much; you want some lovely swirls of fruit throughout your cheesecake!
4. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Place the pan on a baking sheet to catch any drips during baking. Bake in the preheated oven for about 60-70 minutes. The cheesecake should be mostly set with just a slight jiggle in the center.
5. Cool and Chill:
After baking, turn off the oven and crack the door open to let the cheesecake cool gradually for about 1 hour. This helps prevent cracks! Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight.
6. Prepare the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, mashing the berries occasionally until the mixture comes to a boil. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool. If you prefer a smoother sauce, strain it through a sieve to remove the seeds.
7. Serve:
Once the cheesecake is nicely chilled, remove it from the springform pan and place on a serving plate. Drizzle the raspberry sauce over each slice. Top with a dollop of whipped cream, and garnish with lemon slices, fresh mint leaves, and extra raspberries if you like. Enjoy every creamy, fruity bite of your Lemon Raspberry Cream Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute graham crackers with alternatives like crushed Oreo cookies or almond flour for a gluten-free option. Just adjust the amount of butter accordingly if needed!
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to 2 days in advance. Just cover it tightly with plastic wrap or foil in the refrigerator until you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to pre-slice it, place parchment paper between the slices to prevent sticking!
Can I Freeze the Cheesecake?
Yes! You can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.