Raspberry Lemon Cheesecake with Bright Citrus Flavor
A fresh, tangy Raspberry Lemon Cheesecake with a buttery graham cracker crust, creamy lemon filling, and sweet raspberry topping.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 7.5 hours (including chilling)
- Yield: 12 servings
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For the filling:
24 oz full-fat cream cheese, softened
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream or Greek yogurt
For the topping:
2 cups raspberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions
-
Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment and foil wrap.
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Mix graham crumbs, sugar, and butter. Press into pan. Bake 10 mins and cool.
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Beat cream cheese until smooth. Add sugar and blend. Mix in eggs one at a time.
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Stir in vanilla, lemon zest, juice, and sour cream.
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Pour into crust. Tap to remove bubbles.
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Bake in water bath for 55–65 minutes. Cool in oven 1 hour, then chill 6 hours or overnight.
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For topping, heat raspberries, sugar, lemon juice, and cornstarch in a saucepan until thick. Cool and spread on cheesecake.
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Garnish with lemon zest or fresh raspberries if desired.
Notes
Use fresh lemon and raspberries for best flavor. To reduce sugar, cut topping sugar slightly.