Lemon Raspberry Cheesecake Recipe: Zesty Citrus Cheesecake with Fresh Berries

This lemon raspberry cheesecake is ultra creamy, bright, and packed with lemon and raspberry flavor. It features a buttery graham cracker crust, a naturally pink baked cheesecake filling, a silky tangy raspberry curd, and clouds of whipped cream. It’s a beautiful, balanced dessert that isn’t overly sweet—perfect for spring and summer gatherings.

🍋 Why you’ll love this recipe

• Tangy lemon & raspberry: Bright citrus and berry flavors shine through in every bite.
• Creamy texture: The baked filling is rich and velvety without being heavy.
• Raspberry curd: Smooth, tangy curd makes an elegant topping and concentrates raspberry flavor.
• Naturally colored: The pink hue comes from pureed raspberries—no artificial coloring needed.

📝 Key ingredients

Read through for helpful tips. Full ingredient list and step-by-step instructions are in the recipe card below.

Cheesecake filling ingredients

• Cream cheese: Use full-fat brick-style cream cheese for the best texture; bring it to room temperature to soften.
• Heavy whipping cream: Adds lightness and creaminess to the filling—do not substitute with milk or half-and-half.
• Sour cream: Adds depth and keeps the filling tender—use full fat for best results.
• Eggs: Room-temperature eggs blend in smoothly and help create a silky batter.

Crust ingredients

• Graham cracker crumbs: Use store-bought crumbs or pulse whole crackers in a food processor.
• Melted butter: Unsalted, cooled melted butter binds the crumbs into a crisp crust.

✔️ Ingredient substitutions

Crust: Swap graham crackers for biscoff or another cookie. For sandwich cookies with filling, crush whole and reduce the butter slightly—stop when the mixture holds together when squeezed.

Gluten free: Use gluten-free graham crackers or a similar gluten-free cookie.

👩‍🍳 How to make lemon raspberry cheesecake

Crust

Preheat the oven to 355°F (180°C) and grease a 9″ springform pan. Combine crust ingredients, press the mixture into the pan and up the sides, place the pan on a baking sheet to catch any leaks, and bake for about 8 minutes. Remove and cool while you prepare the filling.

Filling

1. Mix lemon zest with sugar until fragrant and yellow.
2. Beat the softened cream cheese until smooth, scraping the bowl frequently to avoid lumps.
3. Add lemon juice and sour cream, mixing until combined. Add eggs one at a time, beating just until each is incorporated—do not overmix.
4. Mash raspberries and strain through a fine sieve to remove seeds. Fold the seedless raspberry puree into the cheesecake batter until evenly swirled.
5. Place the prepared crust inside a larger round pan (1–2″ wider) and set both into a large rectangular roasting dish for a water bath. Pour the filling into the crust, then carefully pour boiling water into the outer pan to come partway up the sides of the cheesecake pan.
6. Bake at 355°F (180°C) for 80–90 minutes, until the edges are set but the center still jiggles slightly. Leave the oven door ajar for 20 minutes to cool gradually, then remove from the water bath and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Raspberry curd (optional)

1. In a saucepan whisk eggs, egg yolk, sugar, raspberries, and lemon juice (zest optional). Cook over medium-low heat, stirring constantly, until the mixture thickens and simmers.
2. Once thickened, simmer briefly while stirring, then strain through a fine sieve into a nonmetal bowl to remove seeds. Stir in cold butter until smooth. Press plastic wrap onto the surface and chill until thickened.

Assembly

Spread chilled raspberry curd over the top of the chilled cheesecake. Whip cold heavy cream with sugar and vanilla until stiff peaks form, then pipe a border of whipped cream around the cake. Garnish with lemon wedges or candied lemon slices and fresh raspberries. Serve chilled.

🛁 Water bath options

A water bath helps produce an evenly baked, ultra-creamy cheesecake without cracks. Use the option that fits your bakeware:

• Best option (springform): Nest the cheesecake pan inside a slightly larger round pan (1–2″ wider) before placing both in a roasting pan filled with hot water. This protects the cheesecake from moisture.
• Regular round pan: You can place it directly into the water bath—create a parchment sling so you can lift the cake out after chilling.
• No wider pan for a springform: Wrap the outside of the springform tightly in a double layer of aluminum foil (cover bottom and sides) or use a heat-safe sous vide bag to prevent leaks.

🥄 Make ahead and storage

The cheesecake must chill at least 8 hours or overnight, so it’s ideal to make ahead. Raspberry curd keeps up to 4 days in the fridge (airtight) or up to 2 months frozen. Store the assembled cheesecake in the refrigerator for up to 4 days in an airtight container, or freeze wrapped tightly for up to 2 months. Decorate just before serving to protect the whipped cream and garnishes.

✔️ How to get a vibrant natural pink color

• Frozen raspberries: Often picked at peak ripeness and more vibrant than off-season fresh berries.
• Egg yolk color: Very yellow yolks can mute the pink—if color is important, look for eggs with paler yolks or add a small amount of food coloring if desired.

📖 Recipe FAQs

🍰 More related recipes

• Lemon Raspberry Cake
• Strawberry Cheesecake Cookies
• Lemon Raspberry Bars
• Passion Fruit No Bake Cheesecake [No Gelatin]

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📖 Recipe