My Perfect Summer Lemon Raspberry Cheesecake
Girl let me tell you about my absolute favorite summer dessert. This Lemon Raspberry Cheesecake is pure heaven with its perfect balance of sweet and tangy flavors. I love how the fresh lemon brightens up the whole thing and that gorgeous raspberry swirl just makes it look stunning. Trust me this is exactly what you need for your next backyard party or family gathering.
What Makes This Recipe So Special
You know what I love most about this cheesecake? The way the zesty lemon and sweet raspberries just dance together in your mouth. It's honestly lighter than your typical cheesecake which makes it perfect for those warm summer days. Every time I make this for friends they go crazy over how the fresh raspberry swirls and lemon zest give such amazing flavor in every single bite.
Everything You Need to Make This Beauty
- For That Gorgeous Raspberry Filling: Grab some cornstarch to thicken things up, fresh lemon juice for extra zing, warm water, your raspberries fresh or frozen will work just fine and sugar to balance out the tartness.
- For the Crust: You'll need graham cracker crumbs for that perfect base, melted butter to hold it all together and just enough sugar to make it sing.
- For the Creamy Filling: Make sure your cream cheese is room temp ladies, sugar to sweeten the deal, all purpose flour for that dreamy texture, plenty of fresh lemon juice and zest, plus 3 large eggs and 2 yolks for pure richness.
How to Put It All Together
- Getting That Raspberry Filling Ready
- Start by mixing your cornstarch lemon juice and water until smooth. Pop those raspberries and sugar in a pan over medium heat until they get soft. Add in your cornstarch mix cook until it thickens then blend and strain it nice and smooth.
- Creating Your Crust
- Get your oven going at 325°F. Mix up those graham crumbs sugar and butter press it into your pan and give it a quick 10 minute bake. Let it cool completely.
- Whipping Up the Filling
- Turn that oven down to 300°F. Beat your cream cheese sugar and flour until silky smooth. Mix in the sour cream lemon juice and zest. Add those eggs one at a time then pop in the yolks.
- Putting It Together
- Pour most of your filling into the crust swirl in that gorgeous raspberry sauce add the rest of your filling and swirl again.
- Bath Time and Baking
- Wrap your pan up in foil set it in a bigger pan with some water and bake for about an hour and 25 minutes. Let it cool in the oven then pop it in the fridge for at least 6 hours.
- The Fun Part
- Top it with fresh raspberries and lemon slices before showing it off.
My Secret Tips for Success
Let me share some tricks I've learned over the years. Grab a slow cooker liner to keep that water bath where it belongs. Keep your mixer on low speed to avoid those pesky cracks. Always let it cool slowly in the oven and if you can make it a day ahead even better the flavors really come together overnight.
How to Serve and Save Your Masterpiece
This beauty looks gorgeous just as it is but I love adding fresh raspberries and lemon slices on top. It'll keep nicely in your fridge for about 4 to 5 days just keep it covered. Want to save some for later? Wrap individual slices in plastic and foil pop them in the freezer then just move them to the fridge the night before you want them.
Frequently Asked Questions
- Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work just as well in this recipe. Just make sure to keep them frozen until you're ready to cook them. The cooking time might be slightly longer since they start from frozen.
- Why do I need to bake the cheesecake in a water bath?
The water bath helps the cheesecake bake evenly and prevents cracking on the surface. It creates a moist environment in the oven that protects the delicate texture of the cheesecake.
- How do I know when my cheesecake is done baking?
The edges should be set but the center should still have a slight jiggle when you gently shake the pan. The slow cooling process will finish cooking the center while preventing cracks.
- Can this cheesecake be frozen?
Yes, this cheesecake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
- How far in advance can I make this cheesecake?
You can make this cheesecake up to 4 days ahead and store it in the refrigerator. The flavors actually develop better after a day, making it perfect for preparing in advance.