1. Home
  2. Recipes
  3. Effortless Lemon Raspberry Cheesecake

Effortless Lemon Raspberry Cheesecake

Featured in: Desserts

Amazingly creamy cheesecake brings out both lemon and raspberry punch. Bold swirls all over make every slice a total dazzler. Just right for summer hangs or when you want to make someone feel special.

Pin it Share it Send it Print it Jump To Recipe
Twistytaste.com
Updated on Wed, 11 Jun 2025 19:05:56 GMT
Slice of cheesecake with a raspberry swirl and juicy raspberries on top, sitting by a lemon on the plate. Pin it
Slice of cheesecake with a raspberry swirl and juicy raspberries on top, sitting by a lemon on the plate. | twistytaste.com

Dreamy Summer Lemon Raspberry Cheesecake

Okay, listen up—I’ve got my number one summertime sweet treat for you. This Lemon Raspberry Cheesecake totally hits the spot, all tangy and sweet at the same time. The lemon gives it that zippy lift, and the pretty raspberry swirl? Makes it look like a total showstopper. Honestly, you’ll want to whip this up for that next cookout or just to wow your fam any evening.

Why You'll Love Making This

The best part about this cheesecake? How the lemon and raspberry flavors mesh together—so fresh, so tasty. It’s lighter than your usual cheesecake, which is awesome for hot days. Every time I serve it, folks go nuts for the punch of lemon zest and that tangy raspberry swirl in every forkful.

What You’ll Need For This Delight

  • Creamy Filling Part: Have plenty of eggs (grab three whole plus two yolks), cream cheese that’s softened, a little all purpose flour, sugar for sweetness, lots of lemon juice and zest, and some sour cream for smoothness.
  • Tangy Raspberry Sauce: All it takes is cornstarch as a thickener, fresh or frozen raspberries (either works!), a splash of fresh lemon juice, warm water, and sugar to keep it balanced.
  • Crust Magic: It’s all about graham cracker crumbs, melted butter, and just a bit of sugar mixed up for the perfect firm base.
A cheesecake with raspberry swirl, graham cracker bottom, and a handful of fresh berries and mint on top—one slice missing. Pin it
A cheesecake with raspberry swirl, graham cracker bottom, and a handful of fresh berries and mint on top—one slice missing. | twistytaste.com

How to Pull Everything Off

Ready the Raspberry Sauce
Whisk together cornstarch, lemon juice, and water till smooth. Gently heat raspberries and sugar in a saucepan just until they soften. Mix in your cornstarch blend, keep stirring as it thickens, then give it all a blend and pour through a strainer so it’s super silky.
Bake Your Crust
Bump the oven up to 325°F. Mix graham crumbs with sugar and butter, press into your pan, and bake for 10 minutes. Cool it fully before adding anything else.
Mix Up the Cheesecake Center
Turn the oven down to 300°F. Beat your cream cheese, sugar, and flour till it’s totally smooth. Add in lemon juice, zest, and sour cream. Drop in eggs one by one, then add the yolks at the end.
The Assembly Fun
Scoop most of your filling into the crust, swirl in half the raspberry sauce, top off with the rest, and swirl again for those gorgeous streaks.
Water Bath & Baking
Wrap your cheesecake pan in foil, place in a bigger tray, fill with water, and bake around an hour and 25 minutes. Leave it to cool off in the oven before refrigerating for a good 6 hours.
Time to Top & Serve
Crown it with a handful of raspberries and lemon slices and get ready for everyone to ask for seconds.

Tried-and-True Tricks

Here are my hacks: throw a slow cooker liner in the pan for an easy water bath. Keep your mixer on its lowest speed so you dodge cracks. Let it cool in the oven—don’t rush it. And if you can, let it sit overnight, flavors really come alive by the next day.

Serving It Up & Saving the Rest

I love showing this off as is, but you can always pile on extra raspberries and lemon wheels. Stash leftovers covered in the fridge, they stay good four or five days. If you want to save slices for later, wrap 'em in plastic and foil, freeze, then defrost in the fridge before eating.

Cheesecake with raspberry ribbons on top, fresh raspberries, and a crisp graham crust. Pin it
Cheesecake with raspberry ribbons on top, fresh raspberries, and a crisp graham crust. | twistytaste.com

Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?

Definitely—frozen raspberries do the job fine. Toss them in straight from the freezer. Just remember, they'll take a little longer to break down in the pan compared to fresh berries.

→ Why do I need to bake the cheesecake in a water bath?

Water baths keep your cheesecake silky by stopping the top from drying or cracking. All the extra steamy air keeps the texture super smooth.

→ How do I know when my cheesecake is done baking?

If the edge looks solid but the middle jiggles just a bit when you shake it, you’re set. Letting it sit to cool slowly in the oven helps finish the job and leaves it looking perfect.

→ Can this cheesecake be frozen?

Yep, it freezes just great for up to 3 months. Wrap it up tightly with plastic wrap and foil, then thaw in your fridge overnight when you want it again.

→ How far in advance can I make this cheesecake?

This cheesecake is even better made ahead—up to 4 days. Stash it in the fridge. The flavor deepens the next day, so prepping early is a win.

Effortless Lemon Raspberry Cheesecake

Zippy lemon cheesecake and swirled raspberry sauce come together for a creamy, sweet-tangy bite that’s super refreshing.

Prep Time
60 Minutes
Cook Time
145 Minutes
Total Time
205 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 2 1/2 teaspoons of sugar.
02 1 teaspoon lemon juice, freshly squeezed.
03 2 1/2 cups raspberries, use fresh or frozen.
04 2 1/2 teaspoons cornstarch.
05 1 tablespoon of warm water.
06 24 ounces cream cheese, softened at room temperature.
07 10 tablespoons salted butter, melted.
08 3 tablespoons all-purpose flour.
09 2 1/4 cups of graham cracker crumbs.
10 3 tablespoons sugar.
11 3/4 cup sour cream.
12 2 tablespoons zest from a lemon.
13 1 cup sugar.
14 3 large eggs, brought to room temp.
15 6 tablespoons freshly squeezed lemon juice.
16 2 egg yolks, also room temperature.

Instructions

Step 01

Combine cornstarch, lemon juice, and warm water until smooth. Heat raspberries and sugar in a pot, stirring often, for about three minutes. Mix in the cornstarch mixture, cook another three minutes while mashing the berries down a bit. Run through a food processor, then strain to remove seeds.

Step 02

Set oven to 325°F. Combine graham crumbs, sugar, and melted butter well. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let it cool. Wrap the outside of the pan tightly with foil to prep for the water bath.

Step 03

Turn oven down to 300°F. Blend cream cheese, sugar, and flour until smooth. Stir in the sour cream, lemon juice, and lemon zest. Beat eggs and yolks in one at a time, mixing gently between each. Take 2 tablespoons of batter and mix it into the raspberry sauce. Pour 3/4 of plain cheesecake batter over crust. Drop half of the raspberry mix onto the batter and swirl. Add remaining batter with the rest of the raspberry sauce, swirl again. Set the pan into a water bath and bake for 1 hour 25 minutes. Turn oven off, leave closed for 30 minutes. Crack the door open and sit for another 30 minutes. Let it chill completely. Garnish with lemon slices and extra raspberries.

Notes

  1. Keep leftovers in the fridge for up to 4 days.
  2. Water bath keeps it from cracking.
  3. Bring all ingredients to room temp before you begin.
  4. Strain raspberry mixture for a silky texture.

Tools You'll Need

  • Springform pan, 9-inch size.
  • A food processor.
  • Roasting pan big enough for a water bath.
  • Mixer, electric.
  • A strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese, sour cream).
  • Contains eggs.
  • Contains wheat (graham crackers, flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 28.9 g
  • Total Carbohydrate: 30.8 g
  • Protein: 6.5 g