Raspberry Lemon Cheesecake
A warm, bright, and tangy dessert featuring a silky lemon-scented filling and juicy raspberries, perfect for spring gatherings and easy to prep ahead.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling
- 2 cups cream cheese, softened Use room temperature to avoid lumps.
- 1 cup sugar
- 3 large eggs
- 0.25 cups lemon juice
- 1 teaspoon lemon zest
- 1 cup raspberries Gently fold in.
Topping
- 0.5 cups heavy cream Whipped for topping.
- 0.5 cups powdered sugar To sweeten the whipped cream.
- 0.5 cups raspberry glaze For drizzling on top.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, beating after each addition. Stir in lemon juice and lemon zest.
- Gently fold in raspberries, then pour the batter over the crust and smooth the top.
Baking
- Bake for about 50–60 minutes, until the edges are set and the center slightly jiggles.
- Cool completely, then chill in the refrigerator for at least 4 hours.
Topping
- Whip heavy cream with powdered sugar to soft peaks, spread over the chilled cheesecake, and drizzle with raspberry glaze.
- Garnish with extra raspberries if desired and slice with a hot, clean knife.
Notes
Use room-temperature cream cheese to avoid lumps. Don’t overbeat once eggs are added to keep the cheesecake from trapping too much air. Bake until the center only slightly jiggles; it will firm while chilling. Chill thoroughly (4+ hours or overnight) for clean slices and best texture. Store covered in the fridge up to 4 days, or freeze slices for longer keeping.