Lemon Raspberry Cheesecake Ultimate Recipe Guide

Looking for a dessert that’s creamy, tangy, and unforgettable? This lemon raspberry cheesecake guide has it all. Whether you’re baking for a celebration, prepping a quick summer treat, or need something simple to share with friends, you’re in the right place. We’ve combined the three most-loved versions into one ultimate resource so you can choose exactly what fits your time, taste, and mood. Each one is tested, delicious, and guaranteed to impress.

Why You’ll Love This Recipe

• Quick to assemble with simple steps that don’t require special skills
  
• Uses everyday ingredients that are easy to find
  
• Offers a balance of tangy lemon, sweet raspberry, and creamy cheesecake
  
• A perfect dessert for spring and summer gatherings
  
• Ideal for birthdays, brunches, or impressing guests at dinner
  

This lemon raspberry cheesecake isn’t your average treat. It layers bold citrus flavor with the smooth richness of cheesecake, and a soft vanilla cake base for a texture that stands out. The raspberry coulis adds a bright, sweet finish that ties it all together. Whether you’re celebrating or just want something indulgent, this dessert brings comfort, color, and flavor to the table.

Ingredients Needed

To make this lemon raspberry cheesecake masterpiece, you’ll prepare four main components: raspberry coulis, vanilla cake base, lemon cheesecake filling, and a light lemon cream topping. Here’s everything you’ll need:

For the Raspberry Coulis

• 12 oz frozen raspberries, thawed
  
• 3/4 cup granulated sugar
  

Tip: Taste after heating; if too tart, add up to 1/4 cup more sugar.

For the Vanilla Cake Layer

• 1/2 cup plus 2 tablespoons granulated sugar
  
• 1 large egg
  
• 1/2 teaspoon vanilla extract
  
• 3 tablespoons vegetable oil
  
• 2/3 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/8 teaspoon salt
  
• 1/4 cup whole milk
  

This forms the soft, slightly sweet base that complements the cheesecake perfectly.

For the Lemon Cheesecake Filling

• 16 oz cream cheese, room temperature
  
• 1/2 cup granulated sugar
  
• 1/4 cup heavy cream
  
• 2 tablespoons fresh lemon juice
  
• 1 tablespoon all-purpose flour
  
• 1 tablespoon lemon zest
  
• 1 teaspoon lemon extract
  
• 5 drops yellow food coloring (optional)
  
• 3 large eggs, room temperature
  

Using full-fat cream cheese and room-temperature eggs ensures a smooth, rich texture.

For Assembly and Lemon Cream Topping

• 12 crisp ladyfingers
  
• 1 tablespoon cold water
  
• 1 teaspoon unflavored powdered gelatin
  
• 1 cup heavy whipping cream
  
• 1/4 cup granulated sugar
  
• 1 teaspoon lemon extract
  

Ladyfingers soaked in raspberry coulis add a fruity surprise layer between the cake and cheesecake.

For Additional Toppings

• Fresh raspberries
  
• Thin lemon slices
  
• Lemon zest ribbons
  

These final touches not only add flavor but make your cheesecake look stunning when served.

How to Make Lemon Raspberry Cheesecake

Follow these detailed steps to build each layer perfectly. Begin with the raspberry coulis so it has time to chill. Be sure to prep ingredients and pans before starting each component.

Raspberry Coulis

1. In a microwave-safe bowl, combine the thawed raspberries and granulated sugar. Microwave on high for 2 minutes. Stir well until the sugar is dissolved. Taste and add up to 1/4 cup more sugar if needed. You can also cook the mixture on the stovetop over medium heat if preferred.
   
2. Pour the mixture into a blender or food processor and blend until completely smooth.
   
3. Strain the purée through a fine mesh sieve into a bowl to remove seeds. Discard any solids.
   
4. Cover the bowl with plastic wrap and refrigerate until ready to use. This step can be done a day in advance.
   

Vanilla Cake Layer

1. Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
   
2. In a large mixing bowl, beat the sugar, egg, vanilla, and oil using a hand mixer at medium-high speed until light and well combined.
   
3. In a separate bowl, whisk together the flour, baking powder, and salt.
   
4. Add half the dry ingredients to the wet mixture and beat briefly. Pour in all the milk and mix just until combined. Add the remaining flour and mix until the batter is smooth.
   
5. Pour the batter into the prepared springform pan and bake for about 18 minutes or until a toothpick inserted in the center comes out clean.
   
6. Let the cake cool in the pan for 5 minutes. Remove and transfer to a wire rack to cool completely. Once cooled, wrap in plastic and refrigerate.
   

Lemon Cheesecake Layer

1. Lower the oven temperature to 325°F. Place a large pan filled halfway with water on the bottom oven rack to create steam.
   
2. Grease and line the springform pan again.
   
3. In a large bowl, beat the cream cheese and sugar until completely smooth. Scrape the sides often to prevent lumps.
   
4. Add heavy cream, lemon juice, flour, lemon zest, lemon extract, and food coloring if using. Mix until incorporated.
   
5. Beat in the eggs one at a time on low speed, mixing gently until the batter is smooth and creamy. Avoid overmixing.
   
6. Pour the batter over the prepared springform pan and place it on the middle oven rack directly above the water pan.
   
7. Bake for 65 minutes. Turn off the oven, open the door slightly using a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove and let cool fully on a wire rack. Cover and refrigerate overnight.
   

Assembly and Lemon Cream Topping

1. Carefully remove the springform collar from the cheesecake. Keep the parchment base intact and refrigerate the cake.
   
2. Clean the springform pan. Place the vanilla cake layer at the bottom. Dip each ladyfinger briefly in the chilled raspberry coulis and layer them over the vanilla cake. Trim to fit as needed. Reserve remaining coulis for serving.
   
3. Flip the cheesecake layer upside down onto the ladyfingers with the parchment side up. Press gently, then remove the parchment. Cover and refrigerate overnight.
   
4. The next day, gently press down the cheesecake to compress the ladyfingers and level the surface for topping.
   
5. To make the lemon cream topping, sprinkle gelatin over cold water in a small bowl and let bloom for a few minutes.
   
6. In a large mixing bowl, whip the cold heavy cream until it begins to thicken. Gradually add sugar and continue whipping until soft peaks form. Mix in lemon extract.
   
7. Microwave the bloomed gelatin for 10 seconds until fully dissolved. Slowly drizzle it into the whipped cream while beating. Continue until stiff peaks form.
   
8. Immediately spread the whipped lemon topping over the cheesecake. Chill for 1 hour to set.
   
9. Remove the springform collar and place the cheesecake on a serving plate or cake stand. Decorate with fresh raspberries, lemon slices, and thin lemon zest ribbons.
   
10. Store leftovers wrapped in plastic in the refrigerator. Serve slices with a spoonful of raspberry coulis on the side.
    

Serving and Storage Tips

Serving Suggestions:

• For clean, beautiful slices, use a long, sharp knife dipped in hot water. Wipe it clean between each cut.
  
• Garnish each slice with a few fresh raspberries, a thin lemon slice, and a small twist of lemon zest for an eye-catching presentation.
  
• Serve chilled directly from the fridge. The creamy texture and tangy flavor are at their best when cold.
  
• Drizzle extra raspberry coulis over each slice just before serving to add a vibrant, sweet-tart finish.
  

Storage Instructions:

• Refrigeration: Keep the cheesecake tightly covered with plastic wrap or in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
  
• Freezing: To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap, then a layer of foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
  
• Do not leave it at room temperature for more than 2 hours, especially if serving during warmer months. This keeps the texture firm and food-safe.

Helpful Notes

• For a vibrant raspberry coulis, taste your berries before cooking. Some can be very tart, so adjusting the sugar after microwaving is a smart move.
  
• Always use full-fat cream cheese and sour cream. These create that rich, creamy texture that makes cheesecake irresistible.
  
• Make sure your cream cheese and eggs are at room temperature. Cold ingredients don’t blend well and can leave lumps.
  
• Don’t rush the chilling time. Cheesecake needs several hours or ideally overnight to set fully and slice cleanly.
  
• To keep the ladyfingers from getting soggy, a quick dip in the coulis is enough. Too long and they’ll fall apart.
  
• If your whipped cream isn’t thickening, chill your bowl and beaters beforehand for best results.
  
• Want a deeper lemon flavor? Replace the lemon extract with fresh lemon zest for a more natural citrus hit.
  
• For a gluten-free option, use gluten-free ladyfingers and swap the cake flour with a gluten-free baking blend.

Conclusion

Why This Lemon Raspberry Cheesecake Is a Total Win

This recipe brings together three unbeatable layers of flavor and texture, fluffy lemon cream, rich cheesecake, and soft vanilla cake, all tied together with a bright raspberry coulis. It’s more than just dessert. It’s an experience that’s both elegant and comforting.

You’ll love how the fresh lemon zest and cream cheese balance tart and sweet, while the lady fingers soaked in raspberry coulis add a playful surprise in every bite. It’s a showstopper that feels like it came from a bakery, yet it’s totally doable at home.

Tried it? Drop a comment and leave a star rating below. I’d love to hear what you thought.
Made your own twist? Tag me on social media and share your version.

What did you change or add to make it your own? Let’s swap ideas in the comments!

Lemon Raspberry Cheesecake Ultimate Recipe

This lemon raspberry cheesecake layers bright citrus, velvety cheesecake, and a tender vanilla cake base for a dessert that’s both elegant and comforting. A swirl of raspberry coulis and a light lemon cream topping bring everything together for a showstopper that's perfect for any spring or summer celebration.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

  

Raspberry Coulis

• 12 oz frozen raspberries, thawed
• 3/4 cup granulated sugar

Vanilla Cake Layer

• 0.625 cup granulated sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 3 tbsp vegetable oil
• 2/3 cup all-purpose flour
• 0.5 tsp baking powder
• 1/8 tsp salt
• 0.25 cup whole milk

Lemon Cheesecake Filling

• 16 oz cream cheese, room temperature
• 0.5 cup granulated sugar
• 0.25 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp all-purpose flour
• 1 tbsp lemon zest
• 1 tsp lemon extract
• 5 drops yellow food coloring (optional)
• 3 large eggs, room temperature

Assembly and Lemon Cream Topping

• 12 crisp ladyfingers
• 1 tbsp cold water
• 1 tsp unflavored powdered gelatin
• 1 cup heavy whipping cream
• 0.25 cup granulated sugar
• 1 tsp lemon extract

Optional Toppings

• to taste fresh raspberries
• to taste thin lemon slices
• to taste lemon zest ribbons

Instructions

 

• Make the raspberry coulis: Combine thawed raspberries and sugar in a microwave-safe bowl. Heat 2 minutes, stir, taste, and adjust sweetness.
• Blend the mixture until smooth, strain through a fine mesh sieve, and chill.
• Make the vanilla cake: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
• Beat sugar, egg, vanilla, and oil. Mix dry ingredients separately and combine with wet ingredients, alternating with milk.
• Pour batter into pan and bake for 18 minutes. Cool and refrigerate.
• Prepare the cheesecake: Lower oven to 325°F (160°C). Place a water bath pan in the oven.
• Beat cream cheese and sugar until smooth. Add cream, lemon juice, flour, zest, extract, food coloring, then eggs one at a time.
• Pour batter over prepared pan, bake 65 minutes, then cool in the oven for 1 hour. Refrigerate overnight.
• Assemble: Place cake layer in pan, dip ladyfingers in coulis, layer over cake, add cheesecake layer upside down, chill overnight.
• Make topping: Bloom gelatin in water. Whip cream with sugar and lemon extract. Add gelatin. Spread on cake and chill.
• Decorate with raspberries, lemon slices, and zest. Slice and serve with extra coulis.

Notes

Use room-temperature cream cheese and eggs for a smooth texture. Dip ladyfingers quickly to avoid sogginess. Chill thoroughly before serving. Replace lemon extract with zest for a fresher flavor. For gluten-free, use GF flour and ladyfingers.

 

Frequently Asked Questions (FAQ)

Last Updated on July 4, 2025 by [email protected]