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Okay 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!!

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What I love about this Lemon Raspberry Cheesecake

This is one of my all time favorite desserts. Not only is is pretty, this raspberry cheesecake is so creamy, smooth, and a flavor explosion! My husband loves cheesecakes, and this recipe is a new favorite. We have a homemade graham cracker crust, a zesty lemon cheesecake filling, and then a fresh raspberry puree that is swirled in and baked to perfection.

Cheesecake Lemon Raspberry – Need I say more?

Equipment Needed for this Lemon Raspberry Cheesecake

Springform pan

Stand Mixer or Hand Mixer

Spatula

Blender or Food Processor

Watch the video for this Cheesecake below!

How to make this Lemon Raspberry Cheesecake from Scratch

Step 1: make the graham cracker crust

For this Lemon Raspberry Cheesecake, 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.

graham cracker crust

Step 2: make the lemon cheesecake filling

In your stand mixer, beat cream cheese until fluffy. Add sugar then add the rest of the ingredients in order!

Step 3: Make the raspberry puree

Blend your raspberries with a little water and sugar, spoon over cheesecake filling, then swirl.

Step 4: Bake

Then BAKE  using a water bath- or I usually just place a pan of water on the rack beneath the cheesecake.

Step 5: Let cool

Let cool about an hour, remove from pan and let set in the fridge for at least 4 hours!! and then ENJOY!!!!

Make sure to PIN IT!

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Looking for other great Spring/Summer desserts ideas??

Coconut & Strawberry Jam Sandwich Cookies

Classic Lemon Meringue Pie

Follow Along!

Lemon Raspberry Cheesecake

4.56 from 9 votes
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate 6 hours
Course Dessert

Equipment

  • springform pan
  • food processor

Ingredients
  

  • Crust:
  • 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

Instructions
 

  • In a food processor, blend graham crackers (about 2 sleeveuntil fine consistency.
  • In a bowl combine graham cracker crumbs, melted butter, and sugar.
  • Press into the bottom of a greased springform pan.
  • Bake crust for about 10 mins, remove, and let cool.
  • In stand mixer, beat cream cheese until smooth and fluffy.
  • In order add sugar, lemon juice, lemon zest, sour cream and mix after each addition.
  • Then add eggs one at a time and vanilla.
  • Pour into cooled crust.
  • In food processor, add raspberries, water, and sugar and blend.
  • By the spoonful, drop the raspberry filling on top of batter.
  • Using a butter knife, swirl the raspberry filling into the batter.
  • Bake at 350 for about 60-65 minutes until firm but giggly in center.
  • Once removed from oven, use a butter knife and run along edges to remove from side of pan to prevent cracking as it cools.
  • Let cool at least 1 hour before removing springform pan.
  • Chill in refrigerator about 6 hours until set.

Video

Notes

Tips- use a water bath to prevent cracking.
makes 1 (9in) cheesecake
Keyword cheesecake, lemon raspberry cheesecake

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