Raspberry Lemon Cheesecake with a Creamy, Tangy Finish
A creamy, citrusy Raspberry Lemon Cheesecake with a crisp graham cracker crust, a smooth lemon-infused filling, and a vibrant raspberry swirl. Perfect for spring and summer occasions.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7 hours (including chilling)
- Yield: 12 slices
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 large eggs
For the raspberry swirl:
1 cup raspberries (fresh or frozen)
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
Instructions
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake 10 minutes. Cool.
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Cook raspberries, sugar, and lemon juice until broken down. Strain, add cornstarch, and cook until thickened. Cool.
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Beat cream cheese until smooth. Add sugar, sour cream, lemon zest, lemon juice, and vanilla. Mix well.
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Add eggs one at a time, mixing on low just until blended.
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Pour half the batter over the crust. Swirl in half the raspberry puree. Repeat with remaining batter and puree.
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Wrap pan in foil. Place in a water bath. Bake 55–65 minutes until center is slightly jiggly.
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Cool in oven 1 hour. Chill at least 6 hours or overnight.
-
Release pan, slice, and serve chilled.
Notes
Use room temperature ingredients for best texture.
Don’t overmix once eggs are added.
Top with whipped cream or extra berries for garnish.