Today, I want to share some sweet treats featuring lovely lemon raspberry cheesecakes. These desserts are bright, creamy, and just what you need for a happy moment, bringing together the best of tangy fruit and rich creaminess.
I’ve gathered two amazing cheesecake recipes that celebrate these wonderful fruit and cheese combinations. You’ll find something perfect here whether you like a classic look or a pretty swirled design for your next sweet craving.
Jump to Recipe:
Classic Lemon Raspberry Cheesecake Perfection
This lemon raspberry cheesecake recipe is a true classic. You get a smooth, creamy filling with bright lemon, balanced by sweet and tart raspberries baked right in.
It’s simple to make and always a favorite, offering a delightful dessert experience that everyone will enjoy.
Key Ingredients & Tips for This Lemon Raspberry Delight
- Room Temperature Cream Cheese: This is very important for a smooth, lump-free cheesecake filling. Let your cream cheese sit out for at least an hour before you start mixing.
- Fresh Lemon Zest and Juice: Use fresh lemons for the best, brightest lemon flavor. The zest adds so much aroma, and fresh juice provides the perfect tang.
- Don’t Overmix: After you add the eggs, mix just until combined. Too much mixing can add air, causing cracks in your cheesecake.
What You Need for Lemon Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
⏱️ Time: 1 hour 15 mins (plus chilling)🍽️ Yields: 12 servings
How to Make This Lemon Raspberry Dessert
Step 1: Prepare the Crust and Oven
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool slightly.
Step 2: Make the Lemon Raspberry Filling
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Gently fold in the fresh raspberries.
Step 3: Bake and Chill Your Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, let it cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.
📝 Final Note
For a clean slice, warm your knife under hot water and wipe it clean between each cut. This makes for beautiful servings.
Delicious Lemon Raspberry Swirl Cheesecake Delight
This lemon raspberry swirl cheesecake adds an extra layer of visual appeal and flavor. You’ll create a vibrant raspberry sauce to swirl into the creamy lemon filling, making each slice a beautiful surprise.
It’s a wonderful choice when you want a dessert that looks as good as it tastes, perfect for special occasions or just to brighten your day.
Key Ingredients & Tips for This Swirled Lemon Raspberry Cheesecake
- Making the Raspberry Swirl: For a smoother swirl, strain your raspberry sauce through a fine-mesh sieve to remove any seeds. This gives you a silkier texture.
- Creating the Swirl Pattern: Drizzle the raspberry sauce over the cheesecake filling and use a butter knife or skewer to gently swirl it. Don’t overdo it, or your colors might mix too much.
- Water Bath (Optional but Recommended): A water bath helps cheesecakes bake evenly and prevents cracks. Wrap your springform pan in foil and place it in a larger pan filled with hot water before baking.
What You Need for Lemon Raspberry Swirl Cheesecake
- 1 ½ cups shortbread cookie crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
⏱️ Time: 1 hour 30 mins (plus chilling)🍽️ Yields: 14 servings
How to Make This Swirled Lemon Raspberry Dessert
Step 1: Prepare Raspberry Sauce and Crust
For the raspberry sauce, combine raspberries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan. Simmer for 5-7 minutes, crushing berries. Strain through a fine sieve if desired. Let cool. Preheat oven to 325°F (160°C). Mix cookie crumbs, sugar, and melted butter; press into a 9-inch springform pan. Bake for 8 minutes, then cool.
Step 2: Make Cheesecake Filling
In a large bowl, beat softened cream cheese with 1 cup sugar until light and fluffy. Mix in eggs one at a time, just until combined. Stir in vanilla extract, 2 tablespoons lemon juice, and lemon zest. Pour about two-thirds of the filling over the cooled crust.
Step 3: Swirl and Bake the Cheesecake
Spoon dollops of the remaining plain cheesecake filling and the cooled raspberry sauce alternately over the cheesecake. Use a knife or skewer to gently swirl the raspberry sauce through the filling. Bake for 60-70 minutes, or until the edges are set and the center is slightly wobbly.
Step 4: Cool and Chill for Best Texture
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely on a wire rack. Once fully cooled, transfer to the refrigerator and chill for at least 6 hours, or overnight, for the best texture and flavor.
📝 Final Note
You can make the raspberry sauce ahead of time and keep it in the fridge. This saves you a step when you’re ready to assemble your cheesecake.
