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Luscious Lemon Raspberry Cheesecake

A creamy and tangy lemon cheesecake swirled with fresh raspberries, perfect for a refreshing dessert with a buttery graham cracker crust.

  • Total Time: 5 hours 25 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, heavy cream, flour, lemon juice, lemon zest, and vanilla extract until fully incorporated.
  6. Pour half of the cheesecake batter over the crust.
  7. Scatter half of the raspberries over the batter, then pour the remaining batter on top.
  8. Gently swirl the raspberries into the batter with a knife to create a marbled effect.
  9. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  11. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature ingredients to ensure a smooth batter. Swirling the raspberries gently prevents them from sinking to the bottom. Chill thoroughly to achieve the perfect creamy texture.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 280mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 110mg