I find few things as refreshing as the bright taste of lemon paired with sweet raspberries. It’s a classic combination that just works, especially in desserts. Today, I’m excited to share two amazing cheesecake recipes featuring this perfect duo. If you’re looking for a special treat, you’ve come to the right place.
These cheesecakes are creamy, tangy, and have just the right amount of sweetness. Whether you prefer a clean topping or a pretty swirl, I have a recipe here for you. Get ready to bake some delightful lemon raspberry cheesecakes!
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Classic Lemon Raspberry Cheesecake Recipe
This classic lemon raspberry cheesecake is a bright and tangy dessert that’s perfect for any gathering. It features a rich, creamy lemon cheesecake base topped simply with fresh, sweet raspberries.
Key Ingredients & Tips for your Lemon Raspberry Cheesecake
- Room Temperature Cream Cheese: Using softened cream cheese helps you get a smooth, lump-free cheesecake filling.
- Lemon Zest Power: The zest gives a lot of lemon flavor without making the batter too thin. Don’t skip it!
- Water Bath Baking: This method keeps your cheesecake creamy and helps prevent cracks on the top. I always use one for cheesecakes.
What You Need for this Fruity Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, for topping
- 2 tablespoons raspberry jam, warmed (optional, for glaze)
⏱️ Prep Time: 30 minutes⏱️ Bake Time: 60-70 minutes⏱️ Chill Time: 4-6 hours🍽️ Yields: 8-10 slices
How to Make This Lemon Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and ¼ cup sugar in a bowl. Pour in the melted butter and stir until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. You can use the back of a spoon or your hands to make it firm.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1 ½ cups sugar until it’s smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Make sure not to overmix the eggs. Stir in the lemon juice, lemon zest, and vanilla extract until everything is just combined.
Step 3: Bake with a Water Bath
Pour the cheesecake batter over the prepared crust in the springform pan. Wrap the bottom of your springform pan with heavy-duty aluminum foil to prevent water from getting in. Place the pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
Step 4: Cool and Chill
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This helps prevent cracking. After that, remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Once cool, cover it and refrigerate for at least 4-6 hours, or preferably overnight, to let it set fully.
Step 5: Top and Serve
Carefully remove the springform pan sides. Arrange fresh raspberries over the top of the chilled cheesecake just before serving. If you like, you can warm raspberry jam and brush it over the fresh raspberries for an extra shine and flavor. Slice and enjoy your creamy dessert!
📝 Final Note on Storing
You can store any leftover lemon raspberry cheesecake in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
Creamy Lemon Raspberry Swirl Cheesecake
This lemon raspberry swirl cheesecake is a beautiful dessert that tastes as good as it looks. The vibrant raspberry swirl runs through a creamy lemon cheesecake base, making each bite exciting.
Key Ingredients & Tips for your Swirl Cheesecake
- Thick Raspberry Puree: Make sure your raspberry puree is reduced and thick so it doesn’t sink too much into the cheesecake batter.
- Gentle Swirling: For a clear swirl pattern, use a knife to gently swirl the raspberry puree into the batter, don’t overmix it.
- Slow Cooling After Baking: Leave the cheesecake in the turned-off oven with the door slightly open for an hour. This helps it cool slowly and prevents cracks.
What You Need for this Creamy Dessert
- **For the Crust:**
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- **For the Raspberry Swirl:**
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- **For the Cheesecake Filling:**
- 32 ounces cream cheese, softened
- 1 ¾ cups granulated sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
⏱️ Prep Time: 40 minutes⏱️ Bake Time: 70-80 minutes⏱️ Chill Time: 6-8 hours🍽️ Yields: 10-12 slices
How to Make This Lemon Raspberry Swirl Cheesecake
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix well. Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Set aside while you make the filling.
Step 2: Make the Raspberry Swirl Puree
In a small saucepan, combine the raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Bring to a simmer over medium heat, then reduce heat and cook for about 5-7 minutes, stirring often, until the raspberries break down and the sauce thickens slightly. Press the mixture through a fine-mesh sieve to remove seeds, creating a smooth puree. Let it cool completely.
Step 3: Mix the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese with 1 ¾ cups granulated sugar until it’s smooth and lump-free. Mix in the lemon zest, lemon juice, and vanilla extract. Add the eggs one at a time, beating on low speed until just combined after each addition. Be careful not to overmix the batter.
Step 4: Assemble and Swirl
Pour about two-thirds of the cheesecake batter over the prepared crust. Dollop spoonfuls of the cooled raspberry puree over the batter. Cover with the remaining cheesecake batter. Then, add more dollops of raspberry puree on top. Use a butter knife or skewer to gently swirl the raspberry puree into the cheesecake batter, creating pretty patterns.
Step 5: Bake and Chill Your Swirl Cheesecake
Wrap the bottom of your springform pan with aluminum foil. Place it in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 70-80 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door ajar for an hour. Remove from the water bath, let it cool completely on a wire rack, then refrigerate for at least 6-8 hours, or overnight, to ensure it’s fully set.
📝 Final Note on Cutting
For the cleanest slices and to show off your beautiful swirl, use a sharp knife warmed under hot water and wiped clean between each cut.
