Lemon Raspberry Cheesecake

Bright, tangy lemon meets sweet raspberry in a silky, dense cheesecake with a buttery graham cracker crust, perfect for any occasion.

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Prep Time 25

Cook Time 1 5

Total Time 4

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

For the crust

1.5 cups graham cracker crumbs May use pre-crushed or pulse whole crackers for fresh flavor.
0.5 cups unsalted butter, melted

For the cheesecake filling

4 packages (8 ounces each) cream cheese, softened Use full-fat, block-style for the smoothest texture.
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs Add one at a time to minimize air.
1 tablespoon lemon zest Fresh lemon is essential for bright flavor.
0.25 cups fresh lemon juice Use freshly squeezed for best results.
1 cup raspberry puree Can substitute with thawed frozen raspberries.

For garnish

Preparation

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. Line the bottom with parchment for easier release.
In a medium bowl, stir graham cracker crumbs and melted butter until the mixture holds together. Press firmly into the bottom of the prepared pan to form a compact crust.

Making the filling

In a large mixing bowl, beat cream cheese and sugar until smooth and free of lumps.
Add vanilla extract, lemon zest, and lemon juice to the cream cheese mixture and mix until combined. Add eggs one at a time on low speed.

Swirling and baking

Pour half the cheesecake batter into the crust, then dot with raspberry puree. Pour remaining batter on top and swirl gently.
Bake for 55–65 minutes, until edges are set and the center jiggles slightly when shaken.

Cooling and serving

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour.
Refrigerate for at least 4 hours or overnight before serving. Garnish with fresh raspberries and lemon slices.

Store leftovers covered in the refrigerator for up to 5 days. Can freeze individual slices for up to 3 months.