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Lemon Raspberry Cheesecake

Creamy Lemon Raspberry Cheesecake for a Bright Finale

This Lemon Raspberry Cheesecake perfectly captures the essence of summer with its balance of sweet and tart flavors.
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350

Ingredients
  

For the Cheesecake
  • 16 oz Cream Cheese softened
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 1 cup Sour Cream
  • 1/4 cup Lemon Juice fresh
  • 1/2 cup Raspberry Puree fresh or frozen
For the Crust
  • 1 1/2 cups Graham Cracker Crust
  • 1/2 cup Butter melted and unsalted
Optional Toppings
  • 1 cup Whipped Cream for serving
  • 1 cup Fresh Raspberries for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions for Lemon Raspberry Cheesecake
  1. Preheat the oven to 325°F (163°C).
  2. Combine crushed graham crackers with melted butter, press into the springform pan, and bake for 10 minutes.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy for about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition for about 4-5 minutes.
  5. Gently fold in sour cream, lemon juice, and raspberry puree until combined.
  6. Pour the filling into the crust and smooth the top. Bake for 50-60 minutes until edges are set.
  7. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
  8. Transfer the cheesecake to the refrigerator for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This cheesecake can be made a day in advance for convenient preparation.

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