Lemon Raspberry Cheesecake Recipe
This Lemon Raspberry Cheesecake recipe is divine! It’s a creamy, zesty masterpiece with a buttery graham cracker crust and vibrant raspberry swirl. Infused with lemon emulsion for bold citrus flavor, it’s a nostalgic dessert that’s surprisingly easy to make. I’m sharing every step, plus a rookie mistake (hello, mushy crust!) to ensure your cheesecake is bakery-perfect. Whether you’re baking for a special occasion or a cozy night in, this recipe will steal the show!
Lemon Raspberry Cheesecake: A Showstopper Dessert
If you love classic desserts with a modern twist, this lemon raspberry cheesecake recipe is for you. The creamy filling, spiked with lemon emulsion, pairs perfectly with a tart raspberry swirl, all nestled in a crisp graham cracker crust. It’s baked in an 8-inch springform pan for a tall, decadent slice, but a 9-inch pan works for a thinner version. I’ll walk you through each step, share why this recipe works, and confess a foil flub that taught me a lesson. Spoiler: wrap your pan tightly, or you’ll end up with a soggy crust like I did! Ready to bake a cheesecake that wows? Let’s do this.
Why You’ll Love This Cheesecake
- Bold Flavor: Lemon emulsion delivers a vibrant, creamy citrus punch, balanced by sweet-tart raspberries.
- Stunning Presentation: That marbled raspberry swirl makes every slice look professional.
- Versatile: Perfect for holidays, birthdays, or a cozy family dessert, with options for 8-inch or 9-inch pans.
- Foolproof Tips: From the water bath to the jiggle test, I’ve got you covered—even with my own oops moment.
What You Need
Here’s a quick overview of the ingredients. Full measurements are in the recipe card below.
- Graham Cracker Crust: Graham cracker crumbs, sugar, and melted butter for a buttery, crisp base.
- Raspberry Swirl: Fresh or frozen raspberries, sugar, and a touch of lemon juice for a tart, vibrant swirl.
- Lemon Cheesecake Filling: Cream cheese, sugar, lemon zest, lemon emulsion (key for bold flavor), vanilla, eggs, and sour cream for creaminess.
- Equipment: An 8-inch springform pan (2¾ inches deep) or 9-inch pan, plus a roasting pan for the water bath.
- Lemon Emulsion: The Star Ingredient
Never used lemon emulsion? It’s like lemon extract but better, delivering a concentrated, creamy citrus flavor without thinning the batter. Find it online or at baking stores (I love LorAnn Oils). If you only have extract, use 1 ½ teaspoons, but emulsion is worth seeking out for that lemon pop.
How to Make Lemon Raspberry Cheesecake Recipe
This recipe is straightforward, but a few key steps (like the water bath!) ensure success. I’m sharing my mushy crust mistake so you can avoid it. Full details are in the recipe card, but here’s the process with tips.
1. Prepare the Graham Cracker Crust
- Mix: Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter until it resembles wet sand.
- Press: Firmly press into an 8-inch springform pan (2¾ inches deep) using a glass for an even layer.
- Bake: Bake at 325°F (163°C) for 10 minutes, then cool.
Success Tip: A tightly packed crust prevents crumbling. Use a glass, the bottom of a measuring cup, back of a spoon, or your hand to pack it in.
2. Make the Raspberry Swirl
- Cook: In a saucepan, heat 1 cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice over medium heat for 5-7 minutes until thickened.
- Strain: Push through a fine mesh sieve to remove seeds, yielding ~¼ cup smooth puree. Cool completely.
Success Tip: Straining is crucial for a silky swirl. A metal sieve works best for quick results.
3. Whip Up the Lemon Filling
- Beat Cream Cheese: Beat 24 oz softened cream cheese until smooth. Room temperature ingredients are non-negotiable for a lump-free filling.
- Add Flavor: Mix in 1 cup sugar, 1 tablespoon lemon zest, 2 teaspoons lemon emulsion, and 1 teaspoon vanilla.
- Incorporate Eggs: Add 3 eggs one at a time, mixing gently. Fold in ½ cup sour cream for extra creaminess.
Success Tip: Overmixing eggs adds air, which can cause cracks. Mix just until combined.
4. Assemble with a Swirl
- Pour: Spread the filling over the cooled crust, smoothing the top.
- Swirl: Drop spoonfuls of raspberry puree onto the surface. Swirl gently with a toothpick for a marbled effect.
Success Tip: Keep the swirls light to maintain distinct, vibrant streaks. Over-swirling muddies the design.
5. Bake with a Water Bath (Don’t Skip the Foil!)
- My Mistake: I forgot to wrap my springform pan in foil for the water bath—big mistake! When I unmolded the cheesecake, the crust was on the soft side from water seeping in. Learn from me: wrap your pan tightly in heavy-duty foil.
- Set Up: Place the foil-wrapped pan in a roasting pan. Add hot water halfway up the sides.
- Bake: Bake at 325°F for 65-80 minutes until the edges are set and the center jiggles like Jell-O. I use a probe thermometer to confirm 150°F in the center.
- Cool: Turn off the oven, crack the door, and cool inside for 1 hour to prevent cracks.
Success Tip: The jiggle test is key—a slight wobble in the center ensures a creamy texture. If skipping the water bath, place a pan of water on the rack below, but foil is still essential.
6. Chill and Serve
- Chill: Cool completely at room temperature, then refrigerate for 4+ hours (overnight is ideal).
- Serve: Run a knife around the edge, remove the springform ring, and garnish with whipped cream, raspberries, and lemon zest.
- Enjoy: Slice and savor the creamy, zesty goodness!
Success Tip: Chilling overnight enhances the flavors, making every bite taste like a childhood classic.
Why This Recipe Works
- Lemon Emulsion: Provides a bold, consistent lemon flavor that’s nostalgic yet modern.
- Water Bath: Ensures a creamy, crack-free texture (with foil to protect the crust!).
- Raspberry Swirl: Adds tartness and visual appeal, making it a showstopper without extra effort.
- Flexible Pan Size: The 8-inch pan creates a tall, decadent cheesecake, while a 9-inch pan offers a thinner, equally delicious option.
Troubleshooting and Tips
- Lumpy Filling? Use room temperature cream cheese and scrape the bowl frequently while mixing.
- Cracks? The water bath and gradual cooling (oven door cracked) prevent cracks. Overmixing eggs can also cause them, so go easy.
- Mushy Crust? Always wrap your pan in foil for the water bath. My soft crust was a lesson learned!
- No Thermometer? Rely on the jiggle test—think Jell-O, not liquid.
- Storage: Refrigerate leftovers for up to 5 days in an airtight container. Freeze slices (wrapped tightly) for up to 2 months.
Recipe Variations
- No Emulsion? Substitute 1 ½ teaspoons lemon extract, though the flavor will be slightly less vibrant.
- Different Berries: Swap raspberries for blueberries or blackberries for a new twist.
- Crust Swap: Try gingersnap crumbs for a spicier base.
Frequently Asked Questions
Can I skip the water bath?
You can, but the texture may be less creamy, and cracks are more likely. Place a pan of water on the rack below as a backup.
What if my springform pan is shallower than 2¾ inches?
Reserve ~½ cup batter to avoid overflow, or use a 9-inch pan for a thinner cheesecake.
Can I use frozen raspberries?
Absolutely! No need to thaw, just cook them like you would for the fresh raspberries.
Let’s Bake Together!
This Lemon Raspberry Cheesecake recipe is a nostalgic dream that’s easier than it looks. I’d love to hear how it goes! Did you nail the swirl? Survive the water bath? Or have a baking oops of your own? Drop a comment below—I read every one! Share your cheesecake pics on Instagram or Pinterest and tag me. You might get a shoutout. For more classic recipes, join my newsletter.
Lemon Raspberry Cheesecake
Ingredients
Crust:
- 1 ½ c. graham cracker crumbs 150g (about 1 sleeve)
- ¼ c. granulated sugar 50g
- 6 tbsp salted butter, melted 85g
Raspberry Swirl:
- 1 c. fresh or frozen raspberries (thawed) 125g
- 2 tbsp granulated sugar 25g
- 1 tsp lemon juice 5g
Lemon Cheesecake Filling:
- 24 oz cream cheese, softened 680g
- 1 c. granulated sugar 200g
- 1 tbsp lemon zest
- 2 tsp lemon emulsion 10g
- 1 tsp vanilla extract 5g
- 3 large eggs room temperature
- ½ c. sour cream, room temperature 120g
Optional Garnish:
- Whipped cream
- Fresh raspberries
- Lemon zest
Instructions
- Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into an 8-inch springform pan (2¾ inches deep). Bake 10 minutes; cool.
- Raspberry Swirl: Cook raspberries, sugar, and lemon juice over medium heat for 5-7 minutes. Strain to remove seeds; cool.
- Filling: Beat cream cheese until smooth. Add sugar, lemon zest, lemon emulsion, and vanilla. Add eggs one at a time, then fold in sour cream.
- Assemble: Pour filling over crust. Drop spoonfuls of raspberry puree on top; swirl with a toothpick.
- Bake: Wrap pan tightly in foil. Place in a roasting pan with hot water halfway up the sides. Bake 65-80 minutes until edges are set and center jiggles (150°F). Cool in oven, door cracked, for 1 hour.
- Chill: Refrigerate 4+ hours. Garnish with whipped cream, raspberries, and zest. Serve!
Notes
- Pan Size: Use a 9-inch pan for a thinner cheesecake; no adjustments needed.
- Storage: Refrigerate 5 days or freeze 2 months.
- Foil Tip: Don’t skip the foil wrap to avoid a mushy crust (trust me!).
Nutrition
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