There’s nothing quite like getting a slice of homemade lemon raspberry cheesecake. This delightful dessert combines the zesty punch of fresh lemons with the sweet, tart burst of raspberries wrapped in a creamy cheesecake texture. It’s a lovely recipe for special family gatherings or just a sweet end to a cozy weeknight meal.
This cheesecake is a showstopper all on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of elegance, garnish with fresh raspberries and mint leaves, or drizzle with a little raspberry sauce. Serve it as a dessert after a light, refreshing meal to keep the flavors balanced and delightful.

Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
Zest of 2 lemons
2 tablespoons lemon juice
1/2 cup raspberry preserves
Fresh raspberries for garnish

Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until thoroughly blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the lemon zest and lemon juice.
6. Pour half of the cheesecake mixture over the crust. Spoon dollops of raspberry preserves over the mixture and use a knife to swirl it throughout. Pour remainder of the cheesecake mixture over the top.
7. Bake in the preheated oven for about 55 minutes. The edges should be set, but the middle still slightly jiggly.
8. Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour. Afterward, chill it in the refrigerator for at least 4 hours before serving.

9. Garnish with fresh raspberries before serving.
Variations & Tips
For fans of a bit more lemon flavor, consider adding an extra teaspoon of lemon zest to the cheesecake batter. If you’re catering to a crowd that’s less keen on raspberry, blueberry or strawberry preserves can work wonderfully as alternatives. For those watching their sugar intake, substitute the sugar in the crust and filling with a granulated sugar alternative suitable for baking.