Best Baked Lemon Raspberry Cheesecake

Here is my go-to lemon raspberry cheesecake recipe, with a perfectly crunchy graham cracker crust and a creamy filling that balances sweet berries with just the right amount of citrus tang.

This cheesecake has become our summer dessert tradition, and I often make it for backyard gatherings. Everyone always asks for the recipe, and there’s rarely a slice left at the end of the night. Not that I’m complaining – it gives me an excuse to bake another one!

What Kind of Cream Cheese Should I Use?

For cheesecake, you’ll definitely want to stick with full-fat, block-style cream cheese – and Philadelphia brand is a reliable choice that most bakers swear by. Skip the spreadable cream cheese that comes in tubs, as these contain additives that can affect how your cheesecake sets up. Make sure your cream cheese is at room temperature before you start baking – cold cream cheese can lead to lumps in your batter, and nobody wants that! If you’re in a pinch, you can cut the cream cheese into cubes and let it sit out for about an hour to soften up properly.

Options for Substitutions

While cheesecake needs some specific ingredients to turn out right, there are still several swap options you can try:

• Cream cheese: This is the star ingredient that can’t be substituted – stick with full-fat, block-style cream cheese (Philadelphia really does work best) for the right texture and taste.
• Graham crackers: The crust is flexible! Try using digestive biscuits, vanilla wafers, or even gingersnaps for a different flavor profile. Just make sure to use the same amount of crumbs.
• Raspberries: Feel free to swap these with strawberries, blackberries, or blueberries. If using frozen berries, thaw and drain them well first to avoid excess moisture.
• Sour cream: You can replace this with plain full-fat Greek yogurt in the same amount.
• Heavy cream: While heavy cream is best, you can use whipping cream as a direct substitute. Half-and-half isn’t recommended as it’s too thin.
• Lemon: Out of fresh lemon? Use 2 teaspoons of bottled lemon juice and 1 teaspoon of dried lemon zest. You could also try lime for a different citrus kick.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when the temperature changes too quickly – always use room temperature ingredients and avoid opening the oven door during baking. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and can lead to a puffy cheesecake that falls and cracks – mix just until the eggs are incorporated, no more. The water bath is crucial for even baking, but many bakers skip this step or let water seep into their springform pan – wrap your pan in multiple layers of heavy-duty foil, making sure it comes all the way up the sides. For the smoothest texture, take your cheesecake out of the oven when there’s still a slight wobble in the center (about 2-3 inches in diameter), as it will continue to set as it cools, and always let it cool gradually by leaving it in the turned-off oven with the door cracked for an hour before moving it to room temperature.

What to Serve With Lemon Raspberry Cheesecake?

This tangy-sweet cheesecake is pretty amazing on its own, but there are some simple ways to make it even more special! A dollop of freshly whipped cream on top adds a light, cloud-like texture that perfectly complements the dense, creamy cheesecake. I love serving extra fresh raspberries on the side, and sometimes I’ll make a quick raspberry sauce by cooking down some berries with a bit of sugar. For drinks, try pairing it with a cup of strong coffee or espresso – the bitter notes work really well with the sweet, citrusy flavors of the cheesecake.

Storage Instructions

Keep Fresh: This lemon raspberry cheesecake stays good in the fridge for up to 5 days when stored in an airtight container. The flavor actually gets even better after a day or two as the lemon and raspberry notes settle in together. Just make sure to cover it well to prevent it from absorbing any fridge odors.

Freeze: You can freeze this cheesecake for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. I like to freeze individual slices too – it’s perfect for when you need a quick dessert fix. Just place pieces of parchment paper between slices before wrapping.

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. Don’t rush the thawing process at room temperature, as this can affect the texture. Once thawed, the cheesecake will taste just as creamy and delicious as when it was fresh!

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	15-16 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 60-70 g
• Fat: 250-280 g
• Carbohydrates: 400-450 g

Ingredients

For the crust:

• 4 sheets graham cracker (crushed to 1/2 cup crumbs)
• 2 tbsp salted butter (melted)

For the raspberry swirl:

• 2 tbsp sugar
• 6 oz fresh raspberries (I use locally sourced when available)

For the cheesecake filling:

• 4 large eggs (room temperature)
• 1 1/3 cups sugar
• 1 tbsp fresh lemon juice (about 1/2 lemon, strained)
• 2 lb cream cheese (full-fat, room temperature for smooth texture)
• 1/4 cup heavy cream
• 1/4 cup sour cream (adds tang and richness)
• Zest from 1 lemon (finely grated for bright flavor)
• 2 tsp vanilla extract

Step 1: Prepare the Crust and Pan Setup

• 2 tbsp salted butter
• 4 sheets graham cracker

Preheat your oven to 325°F and position a rack in the center.

While the oven heats, crush the graham crackers into fine crumbs—you want them relatively uniform so the crust bakes evenly.

Pour the melted butter into a 9-inch springform pan and mix it thoroughly with the graham cracker crumbs until the texture resembles wet sand.

Press the mixture firmly and evenly across the bottom of the pan, using the bottom of a measuring cup to create a compact, level surface.

This prevents a soggy crust by creating a barrier between the filling and the pan.

Step 2: Build the Cheesecake Filling Base

• 2 lb cream cheese
• 1 1/3 cups sugar
• 4 large eggs
• 2 tsp vanilla extract

In a large mixing bowl, add the room-temperature cream cheese and beat it on medium speed with an electric mixer for 2-3 minutes until smooth and creamy—this is crucial for avoiding lumps in the final texture.

Gradually add the sugar while continuing to beat, mixing for another 2 minutes until well combined and slightly fluffy.

Add the vanilla extract and beat briefly to incorporate, then add the eggs one at a time, beating on low speed after each addition just until combined.

I find that overmixing after adding eggs can incorporate too much air and cause the cheesecake to crack, so stop as soon as each egg disappears into the batter.

Step 3: Add Sour Cream, Heavy Cream, and Lemon Flavoring

• 1/4 cup heavy cream
• 1/4 cup sour cream
• Zest from 1 lemon
• 1 tbsp fresh lemon juice

With the mixer on low speed, add the sour cream and heavy cream to the cream cheese mixture from Step 2, beating gently until just combined—the sour cream adds tang and creaminess while the heavy cream creates an exceptionally smooth texture.

Finely grate the lemon zest directly into the bowl, then strain the fresh lemon juice and add it as well.

Mix on low speed for just 10-15 seconds to distribute the citrus evenly throughout.

I prefer fresh lemon juice over bottled because it provides a brighter, more vibrant flavor that really stands out against the rich cream cheese.

Step 4: Prepare Raspberries and Assemble for Baking

• 6 oz fresh raspberries
• 2 tbsp sugar
• cheesecake filling from Step 3

Gently toss the fresh raspberries with 2 tablespoons of sugar in a small bowl, letting them macerate for a minute or two—this draws out their juices slightly and sweetens them without making them mushy.

Pour the cheesecake filling from Step 3 over the prepared crust in the pan, smoothing the top with a spatula.

Distribute the sugared raspberries evenly across the surface of the filling, gently pressing them in slightly so they stay in place during baking rather than floating to the top.

Step 5: Bake the Cheesecake

Place the cheesecake in the preheated 325°F oven and bake for 50-60 minutes.

The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan—about a 2-inch circle in the middle should wobble like jello.

The internal temperature at the center should be around 150°F on an instant-read thermometer.

Turn off the oven and crack the door open about 2 inches, then let the cheesecake sit in the residual heat for another 15-20 minutes to cool gradually, which prevents the top from cracking.

Step 6: Cool and Chill the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack for about 1 hour without moving it around.

Once cooled, refrigerate for at least 4 hours, preferably overnight—this allows the flavors to meld and the texture to set to that perfect creamy consistency.

When ready to serve, run a thin knife around the edges to loosen it from the pan, then release the springform.

Let it sit at room temperature for 10-15 minutes before slicing for the cleanest cuts.