Lemon Cheesecake with Fresh Raspberries Zoom

Lemon Cheesecake with Fresh Raspberries Recipe

This lemon cheesecake takes a classic approach to a delicious dessert. A cookie crust contains a smooth and creamy filling that’s JUST a tad tart, thanks to some carefully measured lemon zest. Then to top it all off, just add a handful of FRESH raspberries, for a delightful addition to a classic recipe that your taste buds will be thanking you for, later.
Skill Level: None

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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.

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graham cracker crumbs

1-1/2 cups graham cracker crumbs


1/4 cup (1/2 stick) butter (, melted)

granulated sugar

1-1/2 cups granulated sugar

cream cheese, softened

3 packages (8 ounces each) cream cheese, softened


4 eggs

sour cream

3/4 cup sour cream

lemon juice

2 tablespoons lemon juice

lemon zest

2 teaspoons lemon zest


1 teaspoon cornstarch

fresh raspberries

2 containers (1/2 pint each) fresh raspberries

whipped cream

whipped cream ((optional))

lemon slices

lemon slices ((optional))




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