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.
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🍋 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!
✔️ Expert cheesecake tips
- Use good quality, full fat, brick style cream cheese. Low fat cream cheese has too much water content. I use Philadelphia original cream cheese.
- Let the batter ingredients come to room temperature for about 20 minutes before starting. This will help them incorporate evenly.
- Scrape down the sides of the bowl frequently to ensure a smooth cheesecake batter.
- Don't overmix after adding in the eggs or you will get a very airy cheesecake that will sink in the middle.
- Bake in a water bath to ensure an even creamy and set filling all the way through.
- Bake until the edges are set and the middle is puffed up and still a little jiggly. Under baking will prevent it from setting properly and overbaking will make it crack.
- Chill the cheesecake for at least eight hours or overnight. This will ensure the best flavor and a perfectly set texture.
🛁 Water bath options
A water bath is essential in making an evenly baked, ultra creamy baked cheesecake without any cracks. In this recipe I provided a couple of options for a water bath depending on what you have on hand.
The best option can be used if you’re using a springform pan. 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 lemon raspberry cheesecake into the larger pan and then into the large roasting tray where the hot water will be. This is what I have used in this recipe.
If the lemon raspberry 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, leaving edges so that you can lift the cheesecake out of the pan after chilling.
If the cheesecake is in a springform pan, and you don't have a pan that's 1" to 2" wider, 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 to prevent water from leaking through the cracks of the springform pan. Alternatively, use a heat safe sous vide bag instead of the aluminum foil.
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
Use room temperature ingredients - this helps them blend easier. Add the eggs one by one, blending just until the egg disappears. Scrape the sides of the bowl with every added egg.
To fix a lumpy or split batter, place the bowl of batter in a warm area for 10-20 minutes (for example, next to a turned on oven) and blend until smooth. Or try blending in a food processor.
This happens when the cheesecake is overbaked, the oven temperature is too high, or if you don’t use a water bath. Check your oven temperature with an oven thermometer and make sure you pull out the cheesecake while the middle is still jiggly in the center.
Gradual cooling by leaving it in the oven with the door open a crack, also helps prevent against cheesecake cracks.
The cheesecake needs to sit directly in the water bath in order to get the benefit of even heat. Placing the water bath and cheesecake on different racks in the oven doesn't achieve this result.
The cheesecake needs to chill for at least 8 hours or overnight for the flavors to develop and for it to set. It will become firm, rich, and creamy after setting.
🍰 More related recipes
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📖 Recipe
Lemon Raspberry Cheesecake
Ingredients
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
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
- Use good quality, full fat, brick style cream cheese.
- Have all of the batter ingredients at room temperature.
- Scrape down the sides of the bowl frequently.
- Don't overmix the batter after adding in the eggs.
- Bake in a water bath.
- Bake until the edges are set and the middle is puffed up and still a little jiggly.
- Chill the cheesecake for at least eight hours or overnight.
- (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*
- 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.
- 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.
Alex
So yummy! I had made some raspberry preserves and curd and needed to use it up. Lucky for me, I knew you'd have a recipe that was just perfect! The only thing I changed was the whipped cream, I swapped it for a recipe of stabilized whipped cream so it will last a few days. Incredible!
Emily
absolutley loved this recipe!! ususally i just skip to the bottom on a recipe page, but all the tips and tricks were so healpful and i loved the step by step photo giude, made everything so much easier. i didn't have as much time to set and chill it but it was still delicious and everyone loved it! will be coming back to this recipe and this site a lot!
Bree
Made this for our 4th of July get together and everyone loved it!
For those like me without an electric mixer, it is possible! Just know you will be stirring for a LONG time. I used a stiff rubber spatula to help blend the cream cheese properly before switching to a whisk.
The lemon zest in the curd really added a tartness that paired extremely well with the cheesecake!
I was always a big chocolate lover, but these recipes are turning me into a fan of fruit desserts!!
Jessica
This recipe was so easy to follow! And the result was absolutely delicious. I also really appreciate a non tinfoil water bath method as I’ve always had a leaky pan. Will definitely be making it again.
farwah
this was so yummy! i made this vegan by using vegan cream cheese and vegan butter, and i replaced the 4 large eggs with 12 tbsp of JUST egg. i also replaced the sour cream with plain dairy free yogurt and added 2 tablespoons of flour to the filling to absorb the extra moisture. for an eggless raspberry topping i just made a simple sauce with lemon zest, lemon juice, the strained raspberry puree and sugar! followed everything else exactly and it came out amazing!