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Lemon Cheesecake with Fresh Raspberries


  • Crust
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) butter , melted
  • 1/4 cup granulated sugar
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups granulated sugar
  • 4 eggs
  • 3/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon cornstarch
  • 2 containers (1/2 pint each) fresh raspberries
  • Topping
  • whipped cream (optional)
  • lemon slices (optional)


Step 1

Preheat oven to 325ºF. Spray bottom of springform lightly with vegetable pan spray.

Step 2

In medium bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven; cool completely.

Step 3

Reduce oven temperature to 250ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer, until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour filling mixture into prepared crust.

Step 4

Bake 2 hours to 2 hours 15 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cake from oven; cool and refrigerate at least 4 hours.

Step 5

Garnish with fresh raspberries, and if desired, whipped cream and lemon slices.