Lemon Raspberry Cheesecake
Print RecipeThis Lemon Raspberry Cheesecake is a creamy, zesty dessert with a buttery graham cracker crust and vibrant raspberry swirl. Lemon emulsion adds bold citrus flavor, making it a nostalgic showstopper. Perfect for any occasion, it’s easy to make with my foolproof tips—don’t skip the foil wrap to avoid a mushy crust!
Servings: 12 slices
equipment (affiliate links
- Mixing bowls or
- stand mixer with paddle attachment
- Measuring cups and
- kitchen scale for best accuracy
- round cake pan 1 inch larger than springform pan used
- lasagna pan for waterbath
Ingredients
Crust:
- 1 ½ c. (150 g) graham cracker crumbs about 1 sleeve
- ¼ c. (50 g) granulated sugar
- 6 tbsp (85 g) salted butter melted
Raspberry Swirl:
- 1 c. (125 g) raspberries fresh or frozen - thawed
- 2 tbsp (25 g) granulated sugar
- 1 tsp lemon juice
Lemon Cheesecake Filling:
- 24 oz. (680 g) cream cheese softened
- 1 c. (200 g) granulated sugar
- 1 tbsp lemon zest
- 2 tsp lemon emulsion
- 1 tsp vanilla extract
- 3 large eggs room temperature
- ½ c. (120 g) sour cream room temperature
Optional Garnish:
- Whipped cream
- Fresh raspberries
- Lemon zest
Instructions
- Preheat and Prepare Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into an 8-inch springform pan (2¾ inches deep). Bake 10 minutes; cool.
- Prepare Raspberry Swirl: Cook raspberries, sugar, and lemon juice over medium heat for 5-7 minutes. Strain to remove seeds; cool.
- Mix 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 Cheesecake: Pour filling over crust. Drop spoonfuls of raspberry puree on top; swirl with a toothpick.
- Bake: For best results, place springform pan inside a slightly larger round cake pan. Place both pans in a roasting pan or lasagna pan. Pour boiling water halfway up the sides of the cake pan. 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!
Video
Notes
- Pan Size: Use a 9-inch pan for a thinner cheesecake; no adjustments needed.
- Storage: Refrigerate 5 days or freeze 2 months.
- Other Water Bath Options: There are two other options to waterbath if you'd like but my preferred method is in the recipe instructions.
- Roasting Pan: Place a roasting pan on the bottom rack of the oven and fill it halfway up with boiling water. Bake your cheesecake on the middle rack of the oven
- Foil Wrap: You may wrap your springform pan in multiple layers of tin foil and place it directly in the roasting pan or lasagna pan. Fill to halfway up the springform pan, being sure to not exceed the creases of the tin foil.
Serving: 1slice | Calories: 491kcal | Carbohydrates: 36g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 319mg | Potassium: 140mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1349IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
