Go Back
lemon raspberry cheesecake

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
Cook Time 1 hour 25 minutes
Total Time 2 hours 25 minutes
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.