This bright, silky Lemon Raspberry Cheesecake combines tangy lemon, sweet raspberries, and a buttery graham crust for a dessert that feels both elegant and approachable. I’ve made it dozens of times for family gatherings and weeknight treats, and it reliably impresses with a smooth, crack-free finish. For a similar riff on the flavor profile, check this Lemon Raspberry Cheesecake to compare texture and presentation ideas.

Why Make This Recipe

Bold, balanced flavor: lemon cuts the richness of cream cheese while raspberries add freshness and color.
Crowd-pleaser: it looks special but is simple enough to prepare ahead for parties or holidays.
Texture contrast: a crisp, buttery crust paired with a velvety filling makes every bite interesting.
Make-ahead convenience: it gets better after chilling, so you can bake a day ahead and relax.
Personal note: I love this recipe because the lemon prevents the cheesecake from feeling cloying, so even a small slice feels satisfying. For lighter lemon desserts with similar charm, see this lemon raspberry cake inspiration.

Recipe Overview

Prep time: 25 minutes active (plus 15 minutes to make raspberry swirl)
Cook time: 50–60 minutes at 325°F (160°C)
Chill time: 4 hours to overnight (best overnight)
Total time: ~5–12 hours including chilling
Servings: 8–10 slices (9-inch/23 cm springform pan)
Difficulty: Medium — basic baking skills and attention to temperature are important
Method: Pressed crumb crust, beaten cream cheese filling, raspberry swirl, baked in a water bath for even baking and crack prevention. For an alternate format you might like, see this giant raspberry-lemon version: Giant Raspberry Lemon Poppyseed Bun.

My Experience Making This Recipe

I tested this cheesecake multiple times to nail the lemon intensity and raspberry swirl consistency. The biggest discoveries were to use room-temperature cream cheese and a water bath to avoid cracks, and to chill the filling overnight for the cleanest slice.

How to Make Lemon Raspberry Cheesecake

Start by pressing a crust of 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter into a 9-inch springform pan; chill 10 minutes. For the filling, beat 24 ounces (680 g) softened cream cheese with 3/4 cup sugar until smooth, then add 2 large room-temperature eggs one at a time, 1/3 cup sour cream, 1/3 cup freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla, and a pinch of salt. Puree 1 cup raspberries with 2 tablespoons sugar, strain seeds if desired, and set aside for swirls. Pour most of the filling over the chilled crust, drop spoonfuls of raspberry purée across the top, then gently swirl with a butter knife. Bake in a foil-wrapped springform pan set in a 325°F (160°C) oven with a water bath for 50–60 minutes until the center jiggles slightly. Cool to room temperature, then chill 4 hours or overnight before serving.

Expert Tips for Success

Use room-temperature ingredients: cream cheese and eggs should be at room temp to blend smoothly and avoid lumps. See this mini cheesecake guide for similar tips on temperature control.
Don’t overmix: beat just until combined to limit air incorporation, which helps prevent cracks and sinking.
Water bath technique: wrap the springform pan in two layers of heavy-duty foil and place in a roasting pan; pour hot water halfway up the pan sides for gentle, even baking.
Strain the raspberry purée: pushing it through a fine mesh removes seeds for a silky swirl and prettier slices.
Accurate oven temp: use an oven thermometer and bake at 325°F (160°C); higher temps increase cracking risk.

How to Serve Lemon Raspberry Cheesecake

Serve chilled with a spoonful of extra raspberry compote and a thin lemon slice on top for visual contrast.
Add fresh raspberries and a light dusting of powdered sugar just before serving for a bakery-style finish.
Pair with a citrusy dessert wine or a glass of sparkling water with lemon for balance.
For smaller portions at receptions, cut into bite-sized squares and top each with a single fresh raspberry for a pretty canapé; for a brownie-raspberry combo idea, consult this Raspberry Cheesecake Brownies for inspiration.

Storage and Reheating Guide

Store chilled cheesecake in the refrigerator for up to 3–4 days in an airtight container or wrapped tightly with plastic wrap to prevent odor absorption. For longer storage, freeze slices individually on a baking sheet, then transfer to a freezer bag for up to 1 month; thaw in the fridge overnight before serving. Avoid reheating cheesecake; if you prefer it less cold, let slices sit at room temperature for 20–30 minutes to soften slightly without sacrificing texture.

Recipe Variations

Gluten-free: use gluten-free graham or almond flour crust (1 1/2 cups almond flour + 2 tbsp coconut sugar + 6 tbsp butter).
Lighter (lower fat): replace half the cream cheese with full-fat ricotta and reduce sugar slightly; note texture will be a touch more curdled but still delicious.
Dairy-free: use a firm dairy-free cream cheese (check fat content), coconut cream for richness, and gluten-free crust — bake slightly longer.
Extra lemon or blueberry twist: fold 1/2 cup blueberry purée with the raspberry swirl or increase lemon zest to 2 tablespoons for a brighter profile; see a related lemon-berry swirl idea here: Lemon Berry Swirl Mini Cheesecakes.

Nutritional Highlights

Cheesecake is calorie-dense and rich in fat and protein from cream cheese and eggs; enjoy in 1/8–1/10 portions for sensible serving size.
Lemon provides vitamin C and bright flavor without adding many calories, while raspberries contribute fiber and antioxidants.
Allergens: contains dairy, eggs, and gluten (unless adapted). Adjust for nut allergies if using almond crusts.

Troubleshooting Common Issues

Cracked top: usually from overbaking or too much air; avoid high heat, don’t overmix, and use a water bath. If cracks appear, cover with raspberry compote or lemon curd.
Soggy crust: underbaked or too-wet filling can make the crust soft—prebake crust 8–10 minutes at 350°F (175°C) before adding filling to set it.
Runny filling after chilling: underbaked center is likely. Bake until the center has a slight jiggle (about 3–4 inches across), then cool gradually and chill fully.

Frequently Asked Questions

Q: Can I make the cheesecake without a water bath?
A: You can, but a water bath stabilizes temperature and humidity, reducing cracks and helping an even bake. If skipping it, lower oven temp to 300°F (150°C) and watch closely; expect more browning and potential cracking.

Q: How do I prevent the filling from curdling?
A: Use room-temperature eggs and cream cheese, add eggs one at a time, and mix on low speed. Overheating in the oven can also curdle the filling, so bake at 325°F (160°C) and avoid sudden temperature changes when cooling.

Q: Can I use frozen raspberries?
A: Yes—thaw and drain excess liquid, then simmer briefly with sugar to concentrate flavor and reduce watery texture before pureeing. Strain seeds for a smooth swirl.

Q: How long should I chill before slicing for the cleanest pieces?
A: Chill at least 4 hours, but preferably overnight (8–12 hours). Cold cheesecake slices cleaner and firmer than ones cut after only a short chill.

Conclusion

If you’d like an alternate, well-tested approach to a lemon-raspberry cheesecake with a creamy classic style and additional technique notes, read this detailed version at Raspberry Lemon Cheesecake (Creamy Classic Style) – Umami Girl.

Lemon Raspberry Cheesecake