Lemon Raspberry Cheesecake

I have seriously had this cheesecake for my birthday cake of choice since I was about 12. My mom found the recipe out of an old magazine (can’t remember which one) and cut it out to add to her large collection of old recipes.

When I asked Molly what kind of cake she wanted for her birthday, I told her about this cheesecake and she was sold.

Here is the line up of ingredients

Cream Cheese, Sugar, Graham Crackers, Butter, Eggs, Lemons, Raspberries, and Raspberry Preserves

First up is to make the crust. Normally when I make this cake I buy prepared graham cracker crumbs, but the local Pathmark clearly is not stocked properly, so I followed the instructions of the back of a graham cracker box.

Set crust aside. In a food processor, (or by hand when you are succumbed to limited kitchen supplies), beat the cream cheese and sugar, then add eggs, lemon zest, and lemon juice

work in progress.. (ps my arm was BURNING.talk about a good arm workout!)

All mixed up and pretty. Next, pour mixed batter on top of crust and bake at 350 for 55-65 minutes. (depending on how strong your oven is, mine clearly is from the 1930’s because it took the cake about 70 minutes to bake)

once it is slightly golden on top and almost cooked through, take it out of the oven and allow the cake to come to room temp before putting it in the refrigerator to chill for 3-4 hours.

Next up, topping time. Melt about 1/2 cup raspberry preserves in the microwave or stovetop. Cover the cheesecake with raspberries and drizzle jam on top until the end result looks something like this.


This cheesecake is seriously amazing. When my mom makes it, it always seems to turn out better..but its pretty fool-proof. Its tangy from the lemon and sweet from the raspberries with a buttery crust. its the perfect dessert, or breakfast, or late night snack..you get the idea. its awesome.

Heres the complete Recipe

Lemon Raspberry Cheesecake

For Crust:

2 cup graham cracker crumbs

3/4 cup melted butter

For cake:

4 blocks cream cheese

1 1/4 cup granulated sugar

4 eggs (beaten before added in)

1 tbsp lemon zest

1/2 cup lemon juice

For Topping:

2 cartons raspberries

1/2 cup raspberry preserves (melted)


Preheat over to 350 degrees.

Prepare graham cracker crust by mixing the melted butter and crumbs together. (Add enough butter so the crust will press together in the bottom of the spring-form pan)

In a food processor, (or by hand), beat together cream cheese and sugar until combined.

Next add in eggs, lemon juice, and lemon zest.

Pour batter over crust and bake for 55-65 minutes until top is slightly golden.

Allow cake to come to room temp. and then cover it and allow it to chill for 3-4 hours (or overnight)

Once chilled, top with raspberries and melted raspberry preserves and serve!


4 Comments on “Lemon Raspberry Cheesecake”

  1. […] Chelcie's Food Files All about food, fun, and college. Skip to content HomeAboutBlog LoveRecipes ← Lemon Raspberry Cheesecake […]

  2. mixxedtape says:

    This looks so delicious! and cute with the raspberries on top 😀

  3. […] So now onto my breakfast yesterday..I managed to make overnight oats taste like Lemon Raspberry Cheesecake! […]

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