Lemon Raspberry Cheesecake

This lemon raspberry cheesecake is ultra creamy, tangy, and packed full of lemon raspberry flavor! It has a graham cracker crust, a luscious naturally pink baked cheesecake filling, easy tangy raspberry curd, and fluffy whipped cream. It's the perfect stunning berry cheesecake that isn't overly sweet. Perfect for spring and summer!

Try these lemon raspberry bars! They're easy to make and have a thick shortbread crust with a gooey tangy filling.

🍋 Why you'll LOVE this recipe

• Tangy lemon & raspberry: The cheesecake is full of tangy lemon and raspberry flavor.
• Creamy: The filling has the perfect rich and creamy cheesecake texture.
• Raspberry curd: The topping is an ultra creamy and smooth raspberry curd that is rich and tangy.
• Naturally colored: The cheesecake itself is naturally colored and flavored with raspberry puree which is so easy to make!

If you love lemon and raspberry together, try making this lemon raspberry cake or these easy lemon raspberry cookies.

📝 Key ingredients

Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.

Cheesecake filling ingredients

• Cream Cheese: Use a good quality cream cheese. Don’t use a low fat variety, it has too much water and the consistency will be watery. Leave the cream cheese out at room temperature 2 hours before making the cheesecake for it to soften.
• Heavy Whipping Cream: Heavy cream will lighten up the cheesecake and make it ultra creamy. It's also in the ganache. Don't use half and half or milk instead, it won't work.
• Sour cream: This will deepen the flavor and give the cheesecake a creamy texture. Don’t use a low fat sour cream.
• Eggs: Make sure they’re at room temperature so that they blend in perfectly, creating a silky smooth batter.

You'd love this passionfruit cheesecake which is so tangy and refreshing as well.

Crust ingredients

• Graham cracker crumbs: You can use pre-made crumbs or blend up whole graham crackers in a food processor or blender to make your own. Alternatively, place them into a bag and use a rolling pin to crush them.
• Melted butter: Unsalted melted butter that has been cooled to room temperature but is still liquid helps bind the crust together.

✔️ Ingredient substitutions

Crust: You can substitute the graham crackers with your favorite similar cookies like biscoff cookies. If using golden oreos or other cookies with a filling, I recommend crushing them whole and using less butter. You have added enough butter when it holds together when squeezed.

Gluten free: Use gluten free graham crackers or any other similar gluten free cookie.

👩‍🍳 How to make lemon raspberry cheesecake

Crust step by step

Prep: Preheat the oven to 355°F (180°C). Grease a 9” round springform baking pan with a bit of cold butter or oil. 

Step 1: Add all of the crust ingredients into a large bowl and stir well to combine. 

Step 2: Pour crust mixture into the greased springform pan and press it down and up the walls of the baking pan. 

Place the pan onto a baking sheet (to prevent any leakage) and bake for 8 minutes to help set the crust. Work on the filling as it bakes. Once baked, remove from the oven. 

Filling step by step

Step 1: In a large bowl or stand mixer, combine grated lemon zest and sugar. Blend with a mixer or use your fingers to rub the mixture together until the sugar is fragrant and yellow. 

Step 2: Add cream cheese and blend with a paddle attachment until smooth and creamy. Scrape down the bowl frequently and blend to prevent any lumps. 

Step 3: Add lemon juice and sour cream, beating well and scraping down the bowl to prevent lumps. 

Add eggs one at a time to the mixture, beating in between each egg just until the egg is incorporated. Scrape down the edges of the bowl every time to ensure a smooth mixture. Don’t overmix to prevent incorporating too much air. 

Step 4: Mash the raspberries together and push them through a sieve to strain out the seeds. Keep pushing them around to strain as much juice as possible. 

Step 5: Pour the seedless raspberry puree into the cheesecake batter and fold to combine.

Step 6: Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place the cheesecake pan into a large rectangular baking dish where it fits comfortably - see notes for water bath options and refer to photos.

Step 7: Pour the filling into the crust. Carefully pour the boiling hot water into the large rectangular pan. Transfer the large baking tray with everything inside into the oven using oven mitts, being very careful because it’s hot.

Step 8: Bake the cheesecake in the preheated oven (355°F or 180°C) for 80-90 minutes. It’s ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.

Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Remove the cheesecake from the water bath and let cool to room temperature. Cover the cheesecake and refrigerate overnight or for at least 8 hours.

Raspberry curd step by step

Step 1: In a medium saucepan, combine eggs, yolks, sugar, and salt. Whisk to combine and add raspberries and lemon juice (grated lemon zest optional for more zesty lemon flavor).

Step 2: Heat on medium low, stirring constantly to prevent it from burning. The mixture will start to simmer and thicken, keep stirring or whisking frequently. 

Step 3: Once thickened, let it simmer for a few minutes, stirring. Remove from heat and strain it through a metal strainer into a clean, non-metal container. Use a spoon or whisk to help push it through the strainer. This will remove the seeds and create a smooth curd. 

Step 4: Add butter into the strained curd and stir until melted and smooth. Press a piece of plastic wrap right over the curd’s surface and refrigerate until chilled. It will thicken more as it chills.

Assembly step by step

Step 1: Spread the top of the chilled cheesecake liberally with chilled raspberry curd.

In a chilled large bowl or stand mixer, combine cold cream, sugar, and vanilla extract. Whip until stiff peaks form. Transfer into a piping bag with a large star tip or into a disposable zippered bag with the end cut off. 

Step 2: Pipe a border of whipping cream along the edge of the cheesecake. Decorate with lemon wedges and fresh raspberries. Slice and enjoy chilled! 

For more baked cheesecake recipes, check out this chocolate orange cheesecake and this nutella cheesecake recipe!

🥄 Make ahead and storage

It needs to set in the fridge for at least 8 hours or overnight. This makes this cheesecake perfect to make the night or two before!

The raspberry curd can be made ahead of time too, stored in the fridge in an airtight container for up to 4 days. Freeze in an airtight container or freezer bag for up to 2 months to store even longer.

It's best to decorate the lemon raspberry cheesecake before serving so that it doesn't get ruined or smushed in the fridge. Use a cake carrier to help protect the cake during storage and transfer.

The cheesecake will keep well refrigerated in an airtight container for up to four days, or in the freezer wrapped tightly for up to two months.

✔️ How to get a vibrant natural pink color

Frozen raspberries: They are harvested at peak freshness and usually have more flavor and are more vibrant than fresh off season raspberries.

Eggs: The more yellow the yolks are, the less vibrant the cheesecake will be. If you don't want to compromise the bright pink color, try finding eggs with pale yolks.

If you don't like the color of the cheesecake batter before baking, you are welcome to add food coloring. I didn't, but ingredients may vary and you may have different results.

📖 Recipe FAQs

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📖 Recipe

Lemon Raspberry Cheesecake

Mary

This lemon raspberry cheesecake is ultra creamy, tangy, and packed full of lemon raspberry flavor! It has a graham cracker crust, a luscious naturally pink baked cheesecake filling, easy tangy raspberry curd, and fluffy whipped cream. It's the perfect stunning berry cheesecake that isn't overly sweet. Perfect for spring and summer!

5 from 6 votes

Print Recipe Pin Recipe Shop Ingredients

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chill Time 8 hours hrs

Total Time 1 hour hr 40 minutes mins

Course Baking, Cheesecake, Dessert

Cuisine American

Servings 16 slices

Calories 323 kcal

Equipment

• ▢
  electric mixer
• ▢
  nine inch springform round baking pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust

• ▢ 2 cups graham cracker crumbs
• ▢ ½ cup unsalted butter melted and cooled to room temperature
• ▢ ⅛ teaspoon sea salt
• ▢ ¼ cup sugar

Filling

• ▢ 2 lemons zested
• ▢ 1 ½ cup granulated sugar
• ▢ ⅛ teaspoon sea salt
• ▢ 24 oz cream cheese room temperature, full fat brick style
• ▢ ¼ cup lemon juice freshly squeezed
• ▢ ½ cup sour cream
• ▢ 4 large eggs
• ▢ 2 cups raspberries fresh or frozen and thawed

Raspberry Curd (optional)

• ▢ 1 large egg see notes
• ▢ 1 large egg yolk see notes
• ▢ ¼ cup granulated sugar
• ▢ 1 ¼ cup raspberries fresh or frozen, about 6 oz
• ▢ ½ lemon juiced grated zest optional
• ▢ ¼ cup unsalted butter cold cut in small cubes

Assembly

• ▢ ½ cup heavy whipping cream 35% cold
• ▢ 2 tablespoons granulated sugar
• ▢ ½ teaspoon pure vanilla extract
• ▢ Lemon wedges or candied lemon slices for garnish
• ▢ Fresh raspberries for garnish

Makes: 9inch9 x 9inch round

Instructions

 

Crust

• Preheat the oven to 355°F (180°C). Grease a 9” round springform baking pan with a bit of cold butter or oil.
• Add all of the crust ingredients into a large bowl and stir well to combine.
  2 cups graham cracker crumbs, ½ cup unsalted butter, ⅛ teaspoon sea salt, ¼ cup sugar
• Pour crust mixture into the greased springform pan and press it down and up the walls of the baking pan.
• Place the pan onto a baking sheet (to prevent any leakage) and bake for 8 minutes to help set the crust. Work on the filling as it bakes. Once baked, remove from the oven.

Filling

• In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Blend with a mixer or use your fingers to rub the mixture together until the sugar is fragrant and yellow.
  2 lemons, 1 ½ cup granulated sugar, ⅛ teaspoon sea salt
• Add cream cheese and blend with a paddle attachment until smooth and creamy. Scrape down the bowl frequently and blend to prevent any lumps.
  24 oz cream cheese
• Add lemon juice and sour cream, beating well and scraping down the bowl to prevent lumps.
  ¼ cup lemon juice, ½ cup sour cream
• Add eggs one at a time to the mixture, beating in between each egg just until the egg is incorporated. Scrape down the edges of the bowl every time to ensure a smooth mixture. Don’t overmix to prevent incorporating too much air.
  4 large eggs
• Mash the raspberries together and push them through a sieve to strain out the seeds. Keep pushing them around to strain as much juice as possible.
  2 cups raspberries
• Pour the seedless raspberry puree into the cheesecake batter and fold to combine.
• Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place the cheesecake pan into a large rectangular baking dish where it fits comfortably - see notes for water bath options and refer to photos.
• Pour the filling into the crust. Carefully pour the boiling hot water into the large rectangular pan. Transfer the large baking tray with everything inside into the oven using oven mitts, being very careful because it’s hot.
• Bake the cheesecake in the preheated oven (355°F or 180°C) for 80-90 minutes. It’s ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
• Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Remove the cheesecake from the waterbath and let cool to room temperature. Cover the cheesecake and refrigerate overnight or for at least 8 hours.

Raspberry curd (optional)

• In a heavy bottomed saucepan, whisk the egg yolk, whole egg, sugar, frozen raspberries, lemon juice, and grated lemon zest (optional) into the saucepan. Heat on medium-low heat, stirring constantly until simmering and thickened.
  1 large egg, 1 large egg yolk, ¼ cup granulated sugar, 1 ¼ cup raspberries, ½ lemon juiced
• Strain the raspberry curd through a mesh sieve or cheesecloth into a non-metal bowl or jar to remove the seeds. Add the butter and stir to melt. This will help cool the curd. Place a piece of plastic film or parchment paper right onto the surface. Refrigerate for at least 2 hours or until cold and thick.
  ¼ cup unsalted butter cold

Assembly

• In a chilled large bowl or stand mixer, combine cold cream, sugar, and vanilla extract. Whip until stiff peaks form. Transfer into a piping bag with a large star tip or into a disposable zippered bag with the end cut off.
  ½ cup heavy whipping cream, 2 tablespoons granulated sugar, ½ teaspoon pure vanilla extract
• Spread the top of the chilled cheesecake liberally with chilled raspberry curd. Pipe a border of whipping cream along the edge of the cheesecake. Decorate with lemon wedges and fresh raspberries. Slice and enjoy chilled!
  Lemon wedges, Fresh raspberries

Video

Notes

Make ahead and storage

The cheesecake needs to set in the fridge for at least 8 hours or overnight, so you do need to make it ahead. It will keep well refrigerated in an airtight container for up to four days, or in the freezer wrapped tightly for up to two months.

The raspberry curd can be made ahead of time too, stored in the fridge in an airtight container for up to 4 days. Freeze in an airtight container or freezer bag for up to 2 months for even longer.

Cheesecake tips:

1. Use good quality, full fat, brick style cream cheese.
2. Have all of the batter ingredients at room temperature.
3. Scrape down the sides of the bowl frequently.
4. Don't overmix the batter after adding in the eggs.
5. Bake in a water bath.
6. Bake until the edges are set and the middle is puffed up and still a little jiggly.
7. Chill the cheesecake for at least eight hours or overnight.

Water bath options:

1. (The best option) Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. *This is for if the cheesecake is in a springform pan*
2. If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
3. If the cheesecake is in a springform pan - and you don't have a baking pan that's 1”-2” larger - wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.

Nutrition

Calories: 323kcalCarbohydrates: 43gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 96mgSodium: 430mgPotassium: 237mgFiber: 2gSugar: 33gVitamin A: 456IUVitamin C: 15mgCalcium: 191mgIron: 1mg

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