Description
This lemon raspberry cheesecake is the ultimate summer dessert—creamy, zesty, and topped with a vibrant raspberry glaze. Perfect for parties or casual gatherings, it’s easy to make and sure to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup sour cream (or plain Greek yogurt)
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups raspberries (fresh or frozen)
- ⅓ cup sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- ⅔ cup heavy whipping cream, whipped
- ½ cup fresh raspberries (for garnish)
- Thin lemon slices (for garnish)
- White chocolate curls (optional)
Instructions
- Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter. Press into the bottom of the pan to form the crust. Chill while preparing the filling.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar and mix until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the filling over the prepared crust. Gently tap to remove air bubbles.
- Bake in the oven for 55–65 minutes, or until the center is just set and slightly jiggly.
- Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.
- To make the glaze, heat raspberries, sugar, and lemon juice in a saucepan over medium heat until raspberries break down.
- Stir in cornstarch slurry and cook until thickened. Let cool completely.
- Spread the cooled raspberry glaze over the chilled cheesecake.
- Pipe whipped cream around the edges and decorate with fresh raspberries, lemon slices, and optional white chocolate curls.
- Chill until ready to serve. Slice and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the batter after adding eggs to avoid cracks.
- Bake in a water bath if you want extra protection against cracking.
- Use fresh lemon zest for better flavor intensity.
- Can be frozen without the glaze and decorated later.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 22g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: lemon raspberry cheesecake, raspberry glaze cheesecake, summer cheesecake recipe, easy cheesecake, creamy lemon dessert, fruit cheesecake