Meet my Lemon Raspberry Cheesecake recipe. We’re talking a New York–style stunner with a lemon cookie crust and lemony batter, then topped with tangy raspberry purée and a cloud of vanilla mascarpone whipped cream.
So, here’s something you may not know about me. Cheesecake was the first dessert I learned to make beyond cookies, and as a trained chef and recipe developer, I’ve spent years mastering cheesecake. I’ve spent the time testing, tweaking, and obsessing to make a cheesecake that’s full of flavor and creamy. In fact, my very first professionally published recipe was a cheesecake!
I’ve made every cheesecake flavor under the sun, salted caramel pecan, pumpkin spice swirl, mint brownie, dulce de leche, even passionfruit mango, but this lemon raspberry version might be my best yet. Friends and family constantly request it because it’s creamy, elegant, and the perfect dessert for any special occasion. But somehow, I’ve never actually shared the recipe here before… until now.
You’ll Love This Lemon Raspberry Cheesecake Recipe
This lemon raspberry cheesecake recipe is rich but balanced, decadent yet fresh, and perfect for any special occasion, whether you’re baking for family, friends, or just because. This cheesecake always steals the show.
Over the years, I’ve perfected my lemon raspberry cheesecake recipe to taste bakery-quality without being intimidating. If it’s your favorite dessert, you can vouch that a lot separates a great cheesecake from a good one. Some are too dense, some are dry, and others are too sweet. I’ve clocked in the hours to make a raspberry lemon cheesecake recipe that is light and creamy and has incredible flavor.
The best part of this lemon raspberry cheesecake recipe? There’s no need for fussy techniques like a water bath, a special cheesecake pan, or complicated steps. Using a food processor, room temperature ingredients, and a few pro tricks, you’ll create a smooth cheesecake that’s as impressive as it is approachable.
California Dairy Is The Key!
This lemon raspberry cheesecake recipe was created in partnership with Real California Milk, because every great cheesecake starts with great dairy. When we want to pull out all the stops in our baking, we use Real California products, like heavy cream, butter, cream cheese, and crème fraîche. They’re all made from wholesome milk sourced from local family farms.
Look for the Real California Milk Seal when you shop for dairy. It’s your guarantee that the dairy is made with quality, authenticity, and sustainability, the hallmarks of California craftsmanship. Supporting local producers makes every dessert taste even sweeter.
Lemon Raspberry Cheesecake Recipe Ingredients
There are four parts to this lemon raspberry cheesecake recipe: the cookie crust, the lemon cheesecake filling, the raspberry layer, and the whipped mascarpone cream. You could skip the raspberry layer and the whipped cream, and, while it wouldn’t be a raspberry lemon cheesecake, it would be one of the best cheesecake recipes you’ve ever had.
For the Cookie Crust
This is a standard cookie crust recipe that we use for everything from cheesecakes to pies. When making it as a cheesecake, you can leave the crust on the bottom of the pan for a thicker crust, or push it up the sides of the pan (as we’ve done here) to create an actual crust.
Pro tip: Resist the urge to add more butter — even if the crust is a touch crumbly. Too much butter will make the final cheesecake crust greasy.
- Finely ground ginger wafers, lemon wafers, vanilla wafers, or graham cracker crumbs
- Real California butter
- Granulated sugar
- Kosher salt
For the Cheesecake Filling
This creamy filling is what makes this lemon raspberry cheesecake recipe so tasty. Use full-fat dairy to ensure richness, while lemon zest and juice add the perfect amount of brightness.
Pro Tip: For the best flavor, opt for California dairy when you’re shopping. To make sure you’re getting food made with 100% real California milk, look for the Real California Milk seal. That seal means that the product is certified and has been made with 100% Real California Milk from California farm families.
- Real California cream cheese
- Real California sour cream or crème fraîche
- Granulated sugar
- Pure vanilla extract
- Grated zest and lemon juice of one lemon
- Large Eggs
- Pinch of kosher salt
For the Raspberry Gelatin Layer
This bright, jewel-toned layer gives your lemon raspberry cheesecake recipe a stunning finish and the perfect balance of tart and sweet. If you find gelatin intimidating, you can cook the sugar and raspberries together for a quick raspberry sauce.
You’ll pass the cooked raspberries through a fine mesh strainer to remove any seeds, then season with a squeeze of lemon, a pinch of salt, and, if desired, a splash of vanilla extract or even raspberry liqueur, like Chambord.
- Water
- Powdered gelatin
- Fresh or frozen raspberries
- Granulated sugar
For the Mascarpone Whipped Cream
This topping doubles down on the vanilla flavor. We like to put it in a pastry bag and pipe it on the border for a more professional-looking finish. If that’s too much for you, you can spoon it on the top, then add a few handfuls of raspberries, or skip this altogether.
- Real California heavy cream
- Real California mascarpone cheese
- Pure vanilla extract
- Granulated sugar
- Pinch of kosher salt
How to Make This Lemon Raspberry Cheesecake Recipe
Start by preparing the cookie crust. Mix graham cracker crumbs, melted butter, and sugar in a large bowl, then press evenly into the bottom of a springform pan lined with parchment paper. Bake until golden, about 8–10 minutes, then set aside to cool.
For the lemon raspberry cheesecake recipe filling, combine the cream cheese, sour cream, sugar, vanilla, lemon zest, lemon juice, and eggs in a food processor or mixer fitted with the paddle attachment. Mix on medium speed until smooth, scraping down the sides of the bowl as needed.
Be careful not to incorporate too much air (that’s one of my key cheesecake tips for a silky texture). Pour the cheesecake batter into the cooled crust and smooth the top with a rubber spatula.
Bake the lemon raspberry cheesecake recipe low and slow until the center is just set (like set Jell-O), then turn off the oven and leave the door cracked for an hour to cool gradually. Let it rest on a wire rack, then refrigerate, covered with plastic wrap, until thoroughly chilled.
Make the raspberry gelatin by combining gelatin, water, sugar, and raspberry puree in a small saucepan. Heat gently over low heat, stirring until the gelatin dissolves. Cool slightly, then pour over the cheesecake and refrigerate again until set.
Whip the mascarpone cheese, sugar, heavy cream, and vanilla until medium-stiff peaks form. Use a piping bag with a star tip to pipe along the edges of the cheesecake before serving.
How to Make This Recipe a Success
As a cheesecake master, I’ve learned a few secrets that turn a good cheesecake into a great cheesecake:
- Room Temperature Ingredients: Always use room temperature ingredients for a smooth, creamy filling.
- Don’t Add Too Much Air: Be careful not to overmix, as it will add a lot of air to the batter.
- Tap To Remove Air: Tap the pan gently before baking to release trapped air, which prevents cracks.
- Low Heat: Bake cheesecake low and slow for the best results.
- Cook It Until Jiggly: When in doubt, cook it less! The outer 2 inches should be set while the center jiggles like Jell-O.
- Let It Cool In the Oven: Let it cool thoroughly before chilling.
- Refrigerate Before Serving: Always refrigerate at least 2 hours before serving.
- Fix Any Imperfections: Once the cheesecake is cool, use a palette knife dipped in hot water to run over the surface and repair any cracks or other imperfections.
These cheesecake tips ensure your lemon raspberry cheesecake recipe turns out with the perfect texture every time. With its creamy filling, bright citrus, and luscious raspberry topping, this lemon raspberry cheesecake recipe strikes the perfect balance between classic and modern.
What to Serve With This
This lemon raspberry cheesecake recipe is my favorite way to finish any meal, and it also makes an incredible centerpiece for celebrations. Serve with fresh raspberries, lemon slices, or a drizzle of homemade raspberry sauce for an extra touch. It pairs perfectly with coffee, tea, or even a glass of sparkling wine for an elegant finish.
More California Real Milk Recipes
Looking for more delicious dairy recipes? Here are a few of our readers’ favorites:
- Corn Chowder Clams Recipe
- Butter-Basted Steak With Creamy Horseradish Sauce Recipe
- Creamy Rajas and Steak Tacos Recipe
Photo Credit: California Real Milk seal by James Collier for California Grown
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Lemon Raspberry Cheesecake Recipe
Equipment
Ingredients
For The Cookie Crust:
- 6 ounces Lemon wafer cookies ginger wafers, vanilla wafers, or graham crackers
- 4 tablespoons Real California butter melted
- 2 tablespoons granulated sugar
- pinch kosher salt
For The Cheesecake Filling:
- 4 8-ounce packages Real California cream cheese at room temperature
- 1/2 cup Real California crème fraîche or sour cream or full-fat Greek yogurt
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 medium lemon zested and juiced
- 2 large egg yolks
- 3 large eggs
- pinch kosher salt
For The Raspberry Gelatin:
- 1/3 cup cold water
- 1 6-ounce pack Unflavored gelatin powder
- 8 ounces fresh raspberries or frozen raspberries
- 1/4 cup granulated sugar
For The Mascarpone Cream:
- 1 cup Real California heavy cream
- 4 ounces Real California mascarpone cheese
- dash pure vanilla extract
- pinch kosher salt
For Serving:
- fresh raspberries for garnish (optional)
- freeze-dried raspberries for garnish (optional)
Instructions
For The Cookie Crust:
- Line a 9-inch or 8-inch springform pan with butter and a round of parchment paper, then place it in the freezer until ready to use. Place the cookies in a food processor fitted with the metal blade and process until they are fine crumbs (you want 1 1/2 cups of crumbs).
- Then combine the crumbs, melted butter, sugar, and a pinch of salt in a medium bowl, mixing until thoroughly combined.Pour the crumb mixture into the prepared springform pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides. Place the pan in the freezer to let the crust firm up for 10 to 15 minutes (or make the crust to this step, wrap it well, and freeze it for up to a month before using).
- Heat the oven to 325°F and arrange a rack in the middle. Once the oven is heated, place the springform pan on a rimmed baking sheet (to catch any melted butter) and bake the crust until fragrant and golden, 8 to 10 minutes; set aside. If the crust has crumbled a bit, use the back of a cup measure to reform it, and it will set as it cools.
For The Cheesecake Filling:
- Put the cream cheese, sour cream, and sugar in the bowl of a food processor fitted with the metal blade and process until smooth. Occasionally, stop the processor to scrape down the sides of the bowl and the blade as needed.
- Add the vanilla, lemon zest and juice, and egg yolks, and pulse to incorporate. Add the whole eggs and process until smooth. Scrape down the sides of the food processor to ensure all ingredients are evenly incorporated. If you see any lumps of cream cheese, pass the batter through a fine mesh sieve before pouring it into the crust -- otherwise, you'll end up with cream cheese bits in your final cake.
- Pour the batter into the prepared crust, then tap the pan against the counter to release any small bubbles. If any remain after tapping the pan about 10 times, use the point of a sharp knife to pop the bubbles.
- Place the cheesecake on the rimmed baking sheet and place it on the middle rack of the oven. Bake until the edges of the cake are browned and the center is barely set, about 45 minutes for the 9-inch springform pan (it may take as little as 35 minutes if you're using the 8-inch pan).
- Turn off the oven and let the cake cool in the oven for 1 hour. Remove the cheesecake from the oven and place it on a cooling rack. Run a knife around the inner edge, then let it cool for another 30 minutes. Tightly cover the cheesecake and refrigerate it for at least 2 hours before adding the raspberry gelatin layer.
- (You can make the cheesecake through this step up to four days in advance if you store it in the refrigerator. Or you can freeze it for up to one month before serving -- defrost for one hour in the fridge before serving.)
For The Raspberry Gelatin:
- Place 1/3 cup of cold water in a small bowl, then sprinkle the gelatin over it. Set it aside for 5 to 10 minutes, until the gelatin is hydrated.
- Meanwhile, combine the raspberries and sugar in a small saucepan over medium-low heat. Cook until the fruit breaks down (you can help it along by mashing it with the back of a spoon or a potato masher) and the sugar is dissolved, about 3 to 5 minutes.
- Remove from heat and pass through a fine-mesh sieve to remove the seeds (Alternatively, you can blend the whole mixture, but you will have seeds in there). FYI, if you stop right now and add a pinch of salt and a squeeze of lemon juice, you have a simple raspberry sauce known as coulis that's great on anything from ice cream to cheesecake.)ne month before serving -- defrost for one hour in the fridge before serving.)
- Heat the gelatin mixture in the microwave in 5-second bursts until hot and liquid, then add it to the raspberry puree. Pour 1 cup of this onto the top of the cooled cheesecake, then return the cheesecake to the refrigerator until the gelatin is set, at least 30 minutes and ideally 1 hour.
- (You can make the cheesecake through this step up to a day in advance if you store it in the refrigerator. Or you can freeze it for up to one month before serving -- defrost for one hour in the fridge before serving.)
For The Mascarpone Cream:
- When ready to serve, combine mascarpone, heavy cream, sugar, a pinch of salt, and a dash of vanilla in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the mascarpone cream will hold onto the whisk without falling off). (You can make the mascarpone whipped cream up to a day in advance if you store it in the refrigerator.)
For Serving:
- To serve, run a knife around the inner edge of the pan, remove the sides and bottom, and set on a serving tray. Transfer the mascarpone cream to a pastry bag fitted with a fluted tip, then pipe it around the edge. Arrange fresh and/or freeze-dried raspberries on the cake, then use a hot knife to slice and serve.
