Lemon Raspberry Cheesecake Recipe
Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Raspberry Cheesecake. Creamy and luscious, this cheesecake features a buttery graham cracker crust, a silky lemon-infused filling, and a vibrant raspberry swirl that adds a pop of color and taste to every bite.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup ricotta or sour cream
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the swirl:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the raspberry swirl: Cook raspberries, sugar, and lemon juice until soft, strain, and cool.
- Prepare the filling: Beat cream cheese, ricotta, sugar, and flour. Add eggs, lemon juice, zest, and vanilla. Pour over crust.
- Add the swirl: Spoon raspberry purée over the filling and swirl gently.
- Bake: Bake for 55–65 minutes until set. Cool, then chill for at least 4 hours.
- Serve: Serve chilled, optionally topped with whipped cream or raspberries.
Notes
- You can use frozen raspberries if fresh aren’t available—just thaw and drain first.
- For a stronger lemon flavor, add more zest.
- Cheesecake slices cleanly when chilled completely.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
