This Lemon Raspberry Cream Cheesecake is a burst of sunshine on a plate! With a zesty lemon flavor and sweet raspberries, it’s the perfect treat for any occasion.
You know the feeling when a dessert is both tart and sweet? That’s this cheesecake! I love serving it chilled—it’s like a refreshing hug after a long day!
Making this cheesecake always puts a smile on my face. The creamy texture and fruity topping make it a hit. Plus, it’s really easy to whip up, so why not give it a try?
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are great for the crust, but if you’re gluten-free, try almond flour or gluten-free cookie crumbs. I’ve used both and they work really well!
Cream Cheese: Make sure it’s at room temperature for easier mixing. For a lighter option, you can use Neufchâtel cheese, which has less fat but similar flavor.
Fresh Raspberries: While fresh is best for flavor and texture, frozen raspberries are a good substitute. Just thaw and drain them before adding.
Sour Cream: You can substitute plain Greek yogurt for a healthier twist without sacrificing creaminess!
How Do I Ensure My Cheesecake is Creamy and Not Cracked?
Preventing cracks in your cheesecake is key to its beauty and texture. Here are some tips:
- Mix on low speed to avoid adding too much air. This keeps your cheesecake dense and creamy.
- Don’t overbake! The center should be slightly jiggly when you take it out. It will continue to set as it cools.
- Let it cool in the oven with the door ajar. This gradual cooling helps prevent cracks.
- Chill in the fridge for several hours or overnight. This allows flavors to meld and improves the texture.
Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup raspberry preserves (optional)
- Additional fresh raspberries for garnish
- Lemon zest for garnish
How Much Time Will You Need?
This wonderful cheesecake takes about 30 minutes of active prep time, with an additional baking time of 50-60 minutes. Don’t forget to refrigerate it for at least 4 hours (or overnight) for the best flavor and texture. Total time including chilling: approximately 5 hours 30 minutes.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, and then set it aside to cool.
2. Make the Cheesecake Batter:
In a large mixing bowl, take your softened cream cheese and beat it until it’s smooth. Gradually add the granulated sugar and continue to mix until well combined. With the mixer on low, add the eggs one at a time, making sure to mix well after each one. Add in the sour cream, lemon zest, lemon juice, and vanilla extract, and mix until everything is smooth and creamy.
3. Add Raspberries:
Now, gently fold in the fresh raspberries, being careful not to crush them. Spoon this delightful batter over the cooled crust in the springform pan, spreading it out evenly.
4. Bake the Cheesecake:
Place your springform pan on a baking sheet (this makes it easier to handle). Bake in the oven for about 50-60 minutes, or until the edges are set, but the center still has a slight jiggle. Once it’s done, turn off the oven and crack the door open a little. Let the cheesecake cool inside for about 1 hour, then transfer it to the refrigerator to chill for at least 4 hours—overnight is even better!
5. Prepare the Whipped Cream Topping:
Once your cheesecake is properly chilled, it’s time to make the whipped cream topping! In a chilled bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This takes just a few minutes—have fun with it!
6. Decorate:
When the cheesecake is fully set and you’re ready to serve, remove it carefully from the springform pan. If using, spread a thin layer of raspberry preserves over the center of the cheesecake. Pipe or dollop your whipped cream around the edges, and garnish with additional fresh raspberries and a sprinkle of lemon zest for that beautiful finishing touch.
7. Serve:
Now, slice up that gorgeous Lemon Raspberry Cream Cheesecake and enjoy it chilled! Each bite is a perfect mix of creamy, zesty, and fruity goodness. Your friends and family will love it!
Can I Use Another Type of Crust?
Absolutely! If you prefer a different flavor, you can use an Oreo crust, almond flour crust, or even a cookie crust made from your favorite sandwich cookies. Just ensure the crust is sturdy enough to hold the cheesecake filling.
How Do I Know When My Cheesecake is Done?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will continue to set as it cools. Avoid overbaking to keep it creamy and prevent cracks on the surface.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Can I Use Different Fruits?
Definitely! Feel free to swap out the raspberries for other berries like blueberries, strawberries, or blackberries. The tartness of the berries complements the cheesecake beautifully, so mix and match according to your taste!