Lemon Raspberry Cheesecake

lemon raspberry cheesecake blog final 1.jpgOkay this Lemon Raspberry Cheesecake is stunning and perfect for a Spring/Summer dessert! I used fresh raspberries swirled into a light lemon cheesecake and let me tell you- Ah-maz-ing!!!  I know cheesecakes intimidate people to make at home, but it is easier think you think and you will be so happy once you sink your teeth into that first bite!!

lemon raspberry cheesecake blog 2

Start by crushing your graham crackers in your food processor or I use my Ninja Fit. Add melted butter and sugar and mix. Then press into a springform pan. Bake about 10 minutes and continue with the cheesecake filling.

In your stand mixer, beat cream cheese until fluffy. Add sugar then add the rest of the ingredients in order! Blend your raspberries with a little water and sugar, spoon over cheesecake filling, then swirl.

Then BAKE  using a water bath- or I usually just place a pan of water on the rack beneath the cheesecake. Let cool about an hour, remove from pan and let set in the fridge for at least 4 hours!! and then ENJOY!!!!

Watch how to make this Lemon Raspberry Cheesecake on my video on Facebook here or on Youtube here!


Lemon Raspberry Cheesecake

  • Difficulty: intermediate
  • Print

author: Stefanie

Recipe for Lemon Raspberry Cheesecake
Bake 350 /60 mins make 1 ( 9 in) cheesecake
  • 2 cups graham cracker crumbs
  • 1 stick butter (melted)
  • 1 tbsp sugar
Raspberry Swirl:
  • 1 cup fresh raspberries
  • 1 tbsp water
  • 1 tbsp sugar
Cheesecake Filling:
  • 24 oz cream cheese (room temp)
  • 1 cup sugar
  • 2 lemons (juiced & zested)
  • 8 oz sour cream
  • 3 eggs
  • 1 tsp vanilla
1. In a food processor, blend graham crackers (about 2 sleeves) until fine consistency.
2. In a bowl combine graham cracker crumbs, melted butter, and sugar.
3. Press into the bottom of a greased springform pan.
4. Bake crust for about 10 mins, remove, and let cool.
5. In stand mixer, beat cream cheese until smooth and fluffy.
6. In order add sugar, lemon juice, lemon zest, sour cream and mix after each addition.
7. Then add eggs one at a time and vanilla.
8. Pour into cooled crust.
9. In food processor, add raspberries, water, and sugar and blend.
10. By the spoonful, drop the raspberry filling on top of batter.
11. Using a butter knife, swirl the raspberry filling into the batter.
12. Bake at 350 for about 60-65 minutes until firm but giggly in center.
13. Once removed from oven, use a butter knife and run along edges to remove from side of pan to prevent cracking as it cools.
14. Let cool at least 1 hour before removing springform pan.
15. Chill in refrigerator about 6 hours until set.
Tips- use a water bath to prevent cracking.
pinterest collage lemon raspberry cheesecake
Shop these related products at Amazon.com!


*Stefseatsandsweets is a participant in the Amazon Associates Program. I make a profit on purchases made through the links to Amazon.com at no extra cost to you!

Looking for other great Spring/Summer desserts ideas?? Check out my Lemon Meringue Pie  and Carrot Cake Bread recipes! And get all my latest recipes by signing up for emails and following me on Facebook, Pinterest, Instagram, YouTube and Twitter!


2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s