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:

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

For the raspberry swirl:

• 6 oz fresh raspberries
• 2 tbsp granulated sugar

For the cheesecake filling:

• 2 lb block cream cheese (such as philadelphia), full-fat
• 1 1/3 cups sugar
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Grated zest from 1 lemon
• 1 tbsp fresh lemon juice
• 2 tsp vanilla

Step 1: Prepare the Pan and Crush the Graham Crackers

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

Start by bringing all of your ingredients to room temperature; this helps ensure a smoother batter later.

Preheat your oven to 325°F with the rack positioned in the center.

Generously spread the salted butter all over the bottom and sides of a 9-inch springform pan to create a nonstick surface.

Next, crush the graham cracker sheets into fine crumbs—using either a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Pour the crumbs into the buttered pan, then tip and tap the pan so the crumbs form a thin, even crust over the bottom and sides.

Tap out any excess loose crumbs.