Lemon Raspberry Cheesecake is a creamy and dense baked cheesecake consisting of a cookie base, tart raspberry layer, creamy lemon cheesecake layer with raspberry sauce, and topped with extra raspberry glaze.
This lemon cheesecake recipe is perfect for special occasions like birthdays, high tea, baby showers, bridal showers, or to impress your dinner guests!
WHAT YOU SHOULD KNOW ABOUT LEMON RASPBERRY CHEESECAKE
This recipe is a baked cheesecake, giving it a denser texture compared to no-bake cheesecake.
The combination of lemon and raspberry gives this cheesecake a kick of tartness, which balances well with the creamy sweetness of this dessert. Baking the cheesecake in a water bath also ensures even baking for the best results!
HOW SHOULD I STORE RASPBERRY CHEESECAKE?
Leftover cheesecake, if that’s something that actually happened in your house, should be stored in an airtight container in the fridge for 3-4 days. Don’t store this cheesecake at room temperature due to the dairy-based ingredients that could spoil.
CAN I FREEZE THIS LEMON RASPBERRY CHEESECAKE?
Yes! Lemon raspberry cheesecake can be stored as an entire cake or as individual slices in an airtight container in the freezer for 1-2 months.
Thaw the frozen cheesecake overnight in the fridge and serve!
CAN I MAKE THE RASPBERRY SAUCE IN ADVANCE?
Absolutely! You can reduce the preparation time for this lemon cheesecake recipe by making the raspberry sauce the day before and storing it in the fridge in an airtight container, ready to be used when assembling the cheesecake.
DO I HAVE TO BAKE MY CHEESECAKE IN A WATER BATH?
I recommend baking this cheesecake in a water bath as it creates a velvety smooth texture with the right amount of density without overcooking it.
HOW DO I KNOW WHEN MY CHEESECAKE IS DONE?
Apart from following the suggested recipe cooking time, you can tell that your cheesecake is done baking when it has some jiggle to it. It shouldn’t be rock-stiff!
WHY HAS MY CHEESECAKE CRACKED?
Cracks in cheesecake can happen for various reasons. Air bubbles trapped in the cheesecake filling will rise and burst through the top of the cheesecake, exposing the cheesecake to big changes in temperatures i.e. moving the cheesecake from a warm oven to a cold countertop or not releasing the cheesecake from the sides of the springform with a knife.
WHAT VARIATIONS CAN I MAKE TO THIS LEMON RASPBERRY CHEESECAKE?
- Make a lemon blueberry cheesecake instead by using fresh blueberries instead of raspberries in this recipe.
- I’ve made the cookie base with Lorna Doone shortbread cookies, but you could use another brand of shortbread cookies instead, Graham crackers or other vanilla cookies.
- If you want a chunkier raspberry sauce for this lemon cheesecake, don’t worry about taking the extra step of pouring the sauce through a fine mesh. Remember that this means you will have raspberry seeds in the cheesecake.
TIPS FOR MAKING LEMON RASPBERRY CHEESECAKE
- Reduce the recipe time by making the raspberry sauce, raspberry glaze, and cheesecake crust the night before and storing all three elements in the fridge.
- Ingredients, such as cream cheese, eggs, and sour cream, should be allowed to reach room temperature before being used for best results.
- I recommend using a food processor to make the cheesecake filling instead of a stand mixer for a smoother, creamier texture without air bubbles.
More Cheesecake Recipes
- Air Fryer Strawberry Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Bananas Foster Cheesecake
- S’mores Cheesecake Recipe
- Instant Pot Oreo Cheesecake
- 1 ½ packages (435g) Lorna Doone shortbread cookies
- 1 ½ tablespoons lemon zest
- 3/4 cup unsalted butter, melted
- 12 ounces fresh raspberries
- 1 ¾ cups sugar, divided
- 5 teaspoons cornstarch, divided
- 4 tablespoons freshly squeezed lemon juice, divided
- 32 ounces Philadelphia cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 2 eggs + 2 yolks, room temperature
- 3 cups raspberry lemonade (I used the Simply Lemonade brand)
- Pre-heat oven to 325ºF
- Generously grease the bottom and sides of a 9-inch springform pan and place a parchment round on the surface of the pan.
- Place cookies and lemon zest in the bowl of a food processor and pulse to a coarse, sand-like texture.
- Add melted butter in a slow stream and pulse until well incorporated
- Transfer the crumb mixture to the prepared springform pan and press into the bottom and 2 inches up the sides so that the crust is smooth and compact.
- Place the springform pan on top of a sheet of heavy-duty tin foil measuring 14 inches square and wrap the foil tightly around the pan (this is to prevent any water leaking into the cake when baking it using the water bath baking method).
- Chill while making the filling.
- Making the Raspberry sauce:
- In a small bowl whisk together 2 teaspoons cornstarch and 2 teaspoons lemon juice. Set aside.
- In a medium-sized pot on low-medium heat, combine fresh raspberries and ¼ cup granulated sugar and stir until sugar has dissolved and berries have started to break apart.
- Add in the cornstarch mixture and whisk until incorporated.
- Stir the berry mixture continuously until slightly thickened (about 3 minutes). Remove from heat and let cool for 5 minutes.
- Pour through a fine mesh sieve and discard seeds so that you are left with a smooth purée. Refrigerate until needed.
- Making the cheesecake filling:
- Wipe clean the bowl of the food processor and add cream cheese, pulse until smooth
- Add in sour cream, eggs, 1¼ cups sugar, and remaining lemon juice and mix until the mixture is smooth.
- In a medium-sized mixing bowl, add 1½ cups of the filling and 3 tablespoons of the raspberry sauce and mix until well combined. Chill the remaining sauce until needed.
- Pour the raspberry filling onto the base of the crust and spread evenly to the edges using an offset spatula
- Pour the cheesecake filling on top of the raspberry layer spreading the layer out evenly to the edges
- Fill a large roasting pan with ½-inch of boiling water
- Place the springform pan into the warm water bath and place it in the oven to bake for 1 hour and 25 minutes (the center will appear jiggly, this is normal)
- Turn the oven heat off and keep the cheesecake in the oven with the door ajar for 1 hour
- Remove from the water bath, discard tin foil, and place the cheesecake on a wire rack to cool for an additional 1-2 hours
- Making the glaze:
- While the cheesecake is cooling, add the raspberry lemonade and remaining ¼ cup of sugar to a large pot. Take 3 tablespoons of that liquid and in a separate bowl add 3 tablespoons of cornstarch to make a slurry. Return the liquid to the pot and let it gently boil down until reduced by half about 20-30 minutes. (The glaze is ready when it coats the back of a spoon).
- Once the cheesecake has come to room temperature, pour the glaze over the top until evenly covered.
- Leave the cheesecake in the springform pan and place it in the fridge to chill for an additional 8 hours or overnight.
- When ready to serve, carefully release the buckle from the springform pan and slide the bottom round out onto a cake stand or plate.
- Cut into 8 or 12 equal-sized portions (8 slices if you like big slices)! To ensure clean cuts every time, run a chef’s knife under hot water, dry, and slice.
- Pour reserved raspberry sauce over cut slices and serve.