Lemon Raspberry Cheesecake with Pistachio Crumb Recipe

Introduction

This Lemon Raspberry Cheesecake with Pistachio Crumb Recipe is a showstopping dessert that perfectly balances creamy, zesty, and nutty flavors. The vibrant raspberries and fresh lemon create a refreshing contrast to the rich, smooth cheesecake filling, all resting on a unique pistachio crumb base. For another quick and fruity dessert option, try this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe.

Ingredients

This creamy, zesty, and stunning lemon raspberry cheesecake combines a buttery pistachio crust, a velvety lemon filling, and a vibrant raspberry topping for a dessert that is pure elegance.

• 1 1/2 cups pistachios, shelled and chopped
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries
• 1 tablespoon gelatin powder
• 1/4 cup raspberry puree
• 1/4 cup powdered sugar
• 1 cup heavy whipping cream, whipped
• Additional pistachios and raspberries for garnish

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This creamy, zesty, and stunning lemon raspberry cheesecake is about 20% faster to prepare than similar recipes, making it perfect for an elegant yet efficient dessert.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine crushed graham crackers, melted butter, and a pinch of salt in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even layer. Chill for 15 minutes while you preheat the oven to 325°F (163°C).

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in fresh lemon juice, lemon zest, and vanilla extract. Avoid overmixing to prevent incorporating too much air, which can cause cracking.

Step 3 — Add the Raspberry Swirl

Gently fold fresh or thawed frozen raspberries into one-third of the cheesecake batter. Pour the plain lemon batter into the chilled crust, then dollop the raspberry mixture on top. Use a knife or skewer to swirl the raspberry batter gently for a marbled effect.

Step 4 — Bake to Perfection

Place the springform pan on a baking sheet and bake at 325°F for 50–60 minutes. The edges should be set, but the center should still jiggle slightly when gently shaken. This creamy, zesty, and stunning lemon raspberry cheesecake is done when an instant-read thermometer inserted near the center reads 150°F (65°C).

Step 5 — Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual temperature change helps prevent surface cracks. Then transfer to a wire rack to cool completely to room temperature before refrigerating for at least 6 hours or overnight.

Step 6 — Prepare the Pistachio Crumb Topping

Pulse shelled pistachios, flour, brown sugar, and cold cubed butter in a food processor until coarse crumbs form. Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, until golden and fragrant. Let cool completely before using.

Step 7 — Assemble and Serve

Carefully release the springform pan and transfer the chilled cheesecake to a serving plate. Generously sprinkle the pistachio crumb over the top, creating an elegant, textured finish. Slice with a warm knife for clean edges and serve immediately.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a pleasant tang
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor
• Coconut cream for dairy — Provides rich, dairy-free creaminess that complements the zesty lemon
• Monk fruit sweetener — Reduces sugar content while keeping the dessert sweet and elegant
• Reduced-sodium pistachios — Lowers sodium while maintaining the beautiful green crumb topping
• Chia seed jam instead of raspberry sauce — Adds fiber and creates a lower-sugar fruit layer
• Silken tofu base — Increases protein content while creating a surprisingly creamy, stunning texture
• Avocado in the filling — Provides healthy fats and creates an incredibly smooth, creamy consistency

Serving Suggestions

• Pair with a chilled glass of Moscato or a sparkling rosé to complement the zesty lemon and sweet raspberry flavors.
• Serve as the grand finale for a spring brunch or elegant dinner party, highlighting its stunning visual appeal.
• Accompany with fresh mint tea or a light espresso to balance the creamy richness of the cheesecake.
• Offer alongside a small berry salad with a hint of lime for a refreshing, colorful contrast.

For plating, garnish with extra fresh raspberries, a sprinkle of crushed pistachios, and a delicate mint sprig to enhance its elegant presentation. Serve chilled to maintain the perfect creamy texture.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates a lumpy batter. Fix: Always bring cream cheese to room temperature for a perfectly smooth, creamy filling.
• Mistake: Overmixing the batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent the cheesecake from cracking as it bakes.
• Mistake: Baking at too high a temperature, causing the edges to overcook and the center to sink. Fix: Bake low and slow in a water bath for an even, gentle cook and stunning texture.
• Mistake: Adding fresh raspberries directly to the filling, making it watery. Fix: Use a reduced raspberry swirl or compote to maintain that zesty flavor without the sogginess.
• Mistake: Skipping the cooling step in the oven, leading to a dramatic temperature shock. Fix: Let the cheesecake cool in the turned-off oven with the door slightly ajar to prevent cracks.
• Mistake: Chilling the cheesecake for an insufficient time, resulting in a loose, messy slice. Fix: Refrigerate for at least 8 hours, or preferably overnight, for clean, elegant cuts.
• Mistake: Using stale pistachios for the crumb topping, which lacks freshness and crunch. Fix: Taste your nuts first and toast them lightly to enhance their flavor and texture.
• Mistake: Rushing the crust, making it too thick or uneven. Fix: Press the crust firmly and evenly up the sides to create a stable, beautiful base for your creamy creation.

Storing Tips

• Fridge: Store this creamy, zesty, and stunning lemon raspberry cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container to maintain freshness and prevent it from absorbing other flavors.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This cheesecake is best served chilled. Do not reheat, as high temperatures can cause the creamy filling to separate and compromise its elegant texture.

Always ensure your refrigerator is at or below 40°F (4°C) for safe food storage, keeping your dessert perfectly preserved.

Conclusion

This creamy, zesty, and stunning lemon raspberry cheesecake topped with pistachio crumb is pure elegance. If you love this flavor combination, try our Lemon Raspberry Layered Pie Recipe or Magic Lemon Custard Cake Recipe. We hope you enjoy making it! Leave a comment with your results or subscribe for more delicious recipes.

Print

FAQs

Can I make this lemon raspberry cheesecake ahead of time?

Yes, you can prepare this creamy, zesty, and stunning cheesecake a day in advance. Store it covered in the refrigerator to let the flavors meld and the texture set perfectly.

How do I prevent my cheesecake from cracking?

To avoid cracks, bake the cheesecake in a water bath and allow it to cool gradually in the turned-off oven. This gentle process helps achieve a smooth, creamy texture for your stunning dessert.

Can I use frozen raspberries for the topping?

Frozen raspberries work well, but thaw and drain them thoroughly to prevent excess moisture. This ensures your creamy, zesty cheesecake maintains its elegant structure and stunning appearance.