Raspberry Lemon Cheesecake Recipe is a delightful dessert that blends the creamy richness of cheesecake with the refreshing tang of lemon and the sweet burst of raspberries.
This combination creates a light and flavorful treat that’s perfect for any occasion, from casual gatherings to special celebrations. The smooth, tangy filling sits on a buttery graham cracker crust, topped with a vibrant raspberry compote for a burst of color and flavor.
Why You’ll Love Raspberry Lemon Cheesecake Recipe
Perfect Balance of Flavors: The combination of tangy raspberries and refreshing lemon creates an ideal balance of sweet and sour in every bite. The creamy cheesecake filling complements the fruity topping, making it an irresistible treat.
Light and Refreshing: Unlike heavy desserts, raspberry lemon cheesecake feels light and refreshing. It’s the perfect dessert to enjoy after a rich meal, offering a burst of flavor without being overwhelming.
Visually Stunning: The vibrant colors of raspberry and lemon create a visually appealing dessert. Whether you’re serving it at a party or enjoying it yourself, it’s sure to catch the eye and impress your guests.
Ingredient Notes for a Raspberry Lemon Cheesecake Recipe
To make a delicious Raspberry Lemon Cheesecake, you’ll need the following ingredients:
- Graham Cracker Crumbs: These form the base of your cheesecake, providing a sweet, crunchy foundation. You can buy pre-made crumbs or crush graham crackers at home.
- Sugar: Adds sweetness to the crust and the cheesecake filling, balancing the tartness of the lemon and raspberries.
- Unsalted Butter: Helps bind the graham cracker crumbs together for the crust. It also adds richness to the overall flavor.
- Cream Cheese: This is the key ingredient for creating a smooth, rich, and creamy cheesecake filling. Use full-fat cream cheese for the best texture and flavor.
- Sour Cream: It adds a tangy flavor and extra creaminess to the filling, making the cheesecake rich and smooth.
- Eggs: They help bind the filling and provide structure to the cheesecake. They also contribute to the creamy texture.
- Vanilla Extract: Adds a hint of sweetness and depth to the flavor, complementing the lemon and raspberry.
- Lemon Juice: This provides a fresh, citrusy flavor that pairs perfectly with the creamy cheesecake. Freshly squeezed lemon juice works best.
- Lemon Zest: The zest enhances the lemon flavor with a fragrant, slightly bitter note, giving your cheesecake a more vibrant lemon taste.
How to Make Raspberry Lemon Cheesecake Recipe
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then remove the dish from the oven and set it aside.
- Make the filling: In a large bowl, beat cream cheese, sour cream, and sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
- Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Bake at 325°F (163°C) for 55-60 minutes, or until the center is set but slightly jiggles. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the raspberry topping: In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat until the raspberries break down and the mixture thickens about 5-7 minutes. Let the sauce cool.
- Serve: Once the cheesecake has chilled, pour the raspberry sauce over the top. Slice and enjoy!
Raspberry Lemon Cheesecake Variation
You can try several variations of raspberry lemon cheesecake to suit your taste:
- No-bake version: Skip baking and chill the cheesecake for a quicker, lighter dessert.
- Swirled Raspberry Topping: Gently swirl raspberry sauce into the cheesecake batter for a beautiful look and taste.
- Graham cracker crust: Use a classic graham cracker crust or try crushed almonds or digestive biscuits for a different texture.
- Vegan option: Substitute cream cheese with vegan cream cheese and use plant-based ingredients.
- Mini cheesecakes: Make individual portions using muffin tins for easy serving and portion control.
How to Raspberry Lemon Cheesecake Recipe
- Prepare the crust: Crush your choice of biscuits and mix with melted butter. Press the mixture firmly into the bottom of a springform pan.
- Make the filling: Beat cream cheese until smooth. Add sugar, lemon juice, and lemon zest. Mix well.
- Add eggs: Incorporate the eggs one at a time, blending thoroughly after each addition.
- Fold in raspberries: Gently fold fresh or thawed raspberries into the batter.
- Bake: Pour filling over the crust. Bake at 325°F (160°C) for approximately 50-60 minutes or until the center is almost set.
- Cool and chill: Let cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Garnish with extra raspberries and lemon zest before serving.
Storage Tips
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge. It will stay fresh for up to 4-5 days.
- Freeze: You can freeze cheesecake slices wrapped tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before eating.
- Avoid moisture: Keep cheesecake covered to prevent it from absorbing fridge odors and drying out.
- Serve chilled: Always serve raspberry lemon cheesecake cold for the best taste and texture.
FAQs About Raspberry Lemon Cheesecake Recipe
Can I make Raspberry Lemon Cheesecake ahead of time?
Yes, you can prepare Raspberry Lemon Cheesecake a day or two ahead of time and store it in the fridge. This will give the flavors time to meld together and enhance the overall taste.
Can I use frozen raspberries in the recipe?
Absolutely! Frozen raspberries work just as well as fresh ones, especially for making the topping or the sauce. Thaw them and drain any excess liquid before use.
How do I store leftover Raspberry Lemon Cheesecake?
Store leftover Raspberry Lemon Cheesecake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months if you need to keep them longer.
Is Raspberry Lemon Cheesecake gluten-free?
The crust in a traditional Raspberry Lemon Cheesecake is usually made with graham crackers, which contain gluten. However, you can easily substitute gluten-free graham crackers or almond flour for a gluten-free version.
Creamy Raspberry Lemon Cheesecake Recipe
Equipment
- Springform Pan (9-inch)
- Mixing Bowls
- Electric Mixer
- Measuring Spoons and Cups
- Zester
- Oven
- Refrigerator
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
⦁ For the raspberry topping:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then remove from the oven and set aside.
- Make the filling: In a large bowl, beat cream cheese, sour cream, and sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
- Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Bake at 325°F (163°C) for 55-60 minutes, or until the center is set but slightly jiggles. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the raspberry topping: In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Let the sauce cool.
- Serve: Once the cheesecake has chilled, pour the raspberry sauce over the top. Slice and enjoy!
