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Slice of lemon raspberry cheesecake with pink swirls on a white plate

Lemon Raspberry Cheesecake

This lemon raspberry cheesecake copycat delivers bright citrus flavor, creamy filling, and fresh raspberry swirls in every slice.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 5 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 cup Graham cracker crumbs
  • 5 tbsp Unsalted butter, melted
  • 680 g Cream cheese, softened
  • 3/4 cup Granulated sugar
  • 3 piece Large eggs
  • 1/2 cup Sour cream
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Lemon zest
  • 1/2 cup Fresh raspberries, mashed

Method
 

  1. Preheat the oven to 325°F / 163°C and mix graham cracker crumbs with melted butter, then press into the bottom of a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream, lemon juice, and lemon zest.
  3. Pour half the filling over the crust, drop spoonfuls of mashed raspberries on top, add remaining filling, and swirl gently with a knife.
  4. Bake for 50 to 55 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  6. Refrigerate for at least 4 hours or overnight until fully chilled and set before slicing.