I absolutely adore desserts that taste fresh and bright, especially when they bring together the lovely zing of lemon with the sweet-tartness of raspberries. Today, I’m so excited to share two fantastic lemon raspberry cheesecake recipes that are sure to impress your family and friends, or just be a delightful treat for you!
If you’re looking for a creamy dessert with vibrant fruit flavors that’s not too complicated, you’ve come to the right place. I’ve broken down these delicious cheesecakes into simple steps so you can make them perfectly. Get ready to bake some joy!
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Classic Lemon Raspberry Cheesecake Recipe
This lemon raspberry cheesecake is a classic for a reason. It features a creamy, rich lemon-infused filling topped with bright, fresh raspberries for a beautiful and delicious dessert.
Key Ingredients & Tips
- Cream Cheese Temperature: Make sure your cream cheese is at room temperature. This helps it mix smoothly without lumps, making your cheesecake extra creamy.
- Fresh Raspberries: Using fresh raspberries, either mixed into the topping or placed on top right before serving, gives the best bright and tangy contrast to the rich cheesecake.
What You Need for this Lemon Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh raspberries, plus more for topping
⏱️ Time: 1 hour 30 mins🍽️ Yields: 8-10 servings
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and melted butter in a bowl until they are well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
Step 2: Bake the Cheesecake
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest. Gently fold in the fresh raspberries. Pour the filling over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing. Chill in the fridge for at least 4 hours before serving, then top with more fresh raspberries.
📝 Final Note
For the best texture and flavor, make sure your cheesecake cools completely and chills for several hours. This prevents cracks and makes it easier to slice.
Lovely Lemon Raspberry Swirl Cheesecake
This lemon raspberry swirl cheesecake is a visual and flavor delight. It takes the classic lemon cheesecake and adds a beautiful raspberry ripple throughout, making each slice a work of art.
Key Ingredients & Tips
- Raspberry Sauce: For the best swirl, use a slightly thickened raspberry sauce or jam. This helps it stay separate from the cheesecake batter and creates clear lines.
- Swirling Technique: Don’t overmix when creating the swirl. Just a few gentle passes with a knife or skewer will give you a beautiful pattern without muddying the colors.
What You Need for this Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup raspberry sauce or seedless raspberry jam
⏱️ Time: 1 hour 45 mins🍽️ Yields: 8-10 servings
How to Make It
Step 1: Build the Base
Start by preheating your oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press this mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. While it cools, prepare your raspberry swirl sauce if you haven’t already. You can gently heat seedless raspberry jam until it’s pourable, or make a quick sauce with fresh raspberries, a little sugar, and lemon juice, then strain it.
Step 2: Create the Swirl
In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in the eggs one at a time, followed by the lemon juice and zest. Pour about two-thirds of the cheesecake batter over the cooled crust. Spoon dollops of the raspberry sauce over the batter. Gently pour the remaining cheesecake batter on top, then add more dollops of raspberry sauce. Use a knife or skewer to gently swirl the raspberry into the batter, making elegant patterns. Bake for 55-65 minutes, or until the edges are set. Let cool in the oven with the door ajar for an hour, then chill in the fridge for at least 6 hours before serving.
📝 Final Note
To get clean slices of your beautiful swirl, dip your knife in hot water and wipe it clean between each cut.
