Lemon Raspberry Cheesecake

Total Time Prep: 40 min. Bake: 40 min. + chilling
Yield 12 servings
Test Kitchen Approved
Artfully marbled with a tangy berry swirl, this luxurious lemon raspberry cheesecake will make a show-stopping end to any meal.

Ingredients

  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 tablespoon grated lemon zest
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten

Directions

  1. Preheat oven to 350°. In a small saucepan, combine the raspberries, sugar and lemon juice. Cook and stir over low heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the raspberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Strain out solids.
  2. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle raspberry mixture; cut through batter with a knife to swirl.
  4. Place cheesecake on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake until center is just set and top appears dull, 40-45 minutes. Turn off oven and open the door; let cheesecake sit 30 minutes, or until center is completely set. Remove cheesecake from oven and springform pan from water bath. Cool cheesecake on a wire rack up to 1 hour. Remove foil; refrigerate overnight, covering when completely cooled. Loosen sides from pan with a knife. Serve with additional fresh raspberries, if desired.

Nutrition Facts

1 slice: 433 calories, 29g fat (16g saturated fat), 141mg cholesterol, 270mg sodium, 38g carbohydrate (29g sugars, 2g fiber), 7g protein.

Many lemon raspberry cheesecakes have a lemon filling, but our recipe features a graham cracker crust flavored with lemon zest instead. We top the citrusy crust with a traditional cheesecake filling and a fruity and vibrant raspberry swirl. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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