I love bright, tangy desserts — and this Lemon Raspberry Cheesecake delivers both in every bite. It’s a silky, creamy cheesecake with fresh lemon brightness and a vibrant raspberry swirl that looks as good as it tastes. I’ve made this several times for family gatherings and refined the timing and techniques below to get a smooth filling and a crack-free top.

Why Make This Recipe

Bright, balanced flavor: lemon zest and juice cut the richness of the cream cheese while raspberries add fresh acidity and color.
Crowd-pleaser: it’s elegant enough for holidays but simple enough for weeknight entertaining.
Make-ahead convenience: you can bake it a day ahead and it keeps very well in the fridge.
Texture contrast: buttery graham crust plus ultra-creamy filling creates satisfying contrast.
Personal insight: I love this because a small tweak — extra lemon zest and a gentle water bath — turned a good cheesecake into one with a silky texture I now rely on. For a lighter lemon-raspberry dessert idea, see this lemon raspberry cake.

Recipe Overview

Prep time: 25 minutes active (plus 20 minutes crust chill)
Cook time: 55–65 minutes baking (plus 1 hour cooling in oven)
Total time: about 14 hours including chilling (overnight recommended)
Servings: 8–10 slices (9-inch springform pan)
Difficulty: Medium
Method: Pressed graham crust, cream-cheese filling blended until smooth, raspberry purée swirled into the top; baked in a water bath at 325°F (163°C) and chilled overnight.

My Experience Making This Recipe

I tested variations with different bake times and found 325°F in a water bath gave the creamiest interior without cracking. Early tests that skipped the water bath always had more cracks and a drier edge, so that step became non-negotiable for me.

How to Make Lemon Raspberry Cheesecake

Start by making a pressed graham-cracker crust and pre-baking it for 8–10 minutes to set. Beat room-temperature cream cheese with sugar until smooth, add eggs one at a time, then fold in lemon zest, lemon juice, sour cream, and a touch of flour for structure. Purée raspberries with a little sugar and strain to remove seeds; dollop the purée onto the filling and use a skewer to create a swirl. Bake the pan wrapped in foil inside a hot water bath at 325°F (163°C) until the edges are set and the center registers about 150°F (66°C). Cool slowly in the oven with the door cracked for 1 hour, then chill 12+ hours.

Expert Tips for Success

Bring cream cheese, eggs, and sour cream to room temperature (about 60 minutes) so the batter becomes smooth without lumps.
Use a water bath: wrap the outside of a 9-inch springform pan in heavy-duty foil and set it in a roasting pan with hot water up to halfway up the springform. This prevents sudden temperature changes and cracking.
Don’t overmix after adding eggs — mix just until combined to avoid incorporating too much air, which causes cracks.
Strain the raspberry purée through a fine-mesh sieve to remove seeds for a glossy, smooth swirl.
Use an instant-read thermometer to judge doneness: 150°F (66°C) in the center means set but still creamy.

How to Serve Lemon Raspberry Cheesecake

Top with fresh raspberries, extra lemon zest, and a dusting of confectioners’ sugar for a simple, elegant finish.
Serve with lightly sweetened whipped cream or a dollop of crème fraîche to balance the tang.
Slice with a hot, clean knife (dip in hot water and wipe between cuts) for neat portions.
Great for dinner parties, Mother’s Day, or potlucks — it travels well when chilled.

Storage and Reheating Guide

Refrigerate: store cheesecake covered or in an airtight container for up to 4 days. Keep whole or slice and press parchment between layers.
Freezing: wrap the chilled whole cake tightly in plastic wrap and foil; freeze up to 2 months. For slices, wrap individually.
Thawing: move from freezer to fridge for 24 hours to thaw gently. Avoid room-temperature thawing for long periods.
Reheating/serving temperature: cheesecake is best chilled; remove from fridge 30–60 minutes before serving for softer texture. Do not microwave slices — it ruins texture.

Recipe Variations

Gluten-free crust: use 1 1/2 cups almond flour + 2 tbsp coconut sugar + 4 tbsp melted butter, press and prebake. Texture will be slightly crumblier but delicious.
Dairy-free option: substitute full-fat vegan cream cheese (about 24 oz total) and 1/2 cup full-fat canned coconut cream for sour cream; expect a slightly different mouthfeel.
Raspberry swirl alternative: fold whole raspberries into a light lemon curd and swirl that on top for more texture.
Cheesecake bars: bake in a 9×13 pan for 30–35 minutes and cool completely; cut into bars as in the bar-style recipes.

Nutritional Highlights

Good source of calcium and protein from cream cheese and eggs, but also relatively high in saturated fat and calories — enjoy in moderate portions (1 slice = reasonable serving).
Allergens: contains dairy, eggs, and gluten (unless you use a gluten-free crust). Be cautious with nut-based crusts if serving people with nut allergies.
Portion guidance: aim for 8–10 slices per 9-inch cheesecake to keep portions moderate.

Troubleshooting Common Issues

Cracked top: usually from overbaking or too much air in batter. Solution: bake at 325°F in a water bath, don’t overbeat, and cool slowly in the oven with the door cracked.
Runny center: underbaking is common. Return the cheesecake to the oven and bake until center is about 150°F (66°C). Avoid jostling the pan.
Soggy crust: caused by under-baked crust or too-wet filling. Pre-bake crust 8–10 minutes and press it firmly; let it cool before pouring filling.

Frequently Asked Questions

Q1: Can I use frozen raspberries for the swirl?
A1: Yes. Thaw them, blend, and strain to remove seeds. If they’re very watery, simmer the purée briefly with 1–2 teaspoons of cornstarch dissolved in a little water to slightly thicken, then cool before swirling.

Q2: Do I have to use a water bath?
A2: It’s not strictly required, but it significantly reduces cracking and creates a creamier texture. If you skip it, reduce oven temperature slightly and expect a firmer edge and potential cracks.

Q3: How long should I chill the cheesecake before serving?
A3: Chill at least 12 hours, preferably overnight. This lets the filling fully set and deepens the flavor. Cutting earlier can cause the center to be too soft.

Q4: Can I make this ahead and freeze it?
A4: Yes. Freeze whole or sliced after chilling; wrap tightly and freeze up to 2 months. Thaw in the fridge 24 hours before serving.

Conclusion

If you want more inspiration or alternate takes on lemon-raspberry cheesecakes and bars, check these tested recipes: Raspberry Lemon Cheesecake (Creamy Classic Style) – Umami Girl, Lemon Raspberry Swirl Cheesecake l Life Love and Sugar, Creamy, Tangy Lemon Cheesecake with a Vibrant Raspberry …, Lemon Raspberry Cheesecake Bars – Easy & Delicious, and Lemon Raspberry Cheesecake – Sprinkle Bakes. These will give you technique photos and creative presentation ideas to try next.

Lemon Raspberry Cheesecake