Lemon Raspberry Delight

A fresh, creamy lemon cheesecake with bright raspberries on top and inside.

This Lemon Raspberry Delight is a simple, creamy cheesecake with fresh raspberries and a lemon twist. It is tart, sweet, and smooth. If you like lemon and raspberry treats, try these lemon raspberry cookies for another easy idea.

Why This Recipe Works

• The graham cracker crust adds a crunchy, sweet base.
• Cream cheese gives a smooth, rich filling that holds lemon flavor well.
• Fresh raspberries add bright color and fresh tartness without extra sugar.
• Baking at a low temperature helps the cheesecake set without cracking.

Why you should try this recipe

• It uses common ingredients and simple steps.
• It looks pretty for guests and tastes fresh.
• You can make it a day ahead to save time.

How to make Lemon Raspberry Delight

Follow a clear order: make the crust, mix the filling, add raspberries, bake, cool, and chill.

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh raspberries

Equipments Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Oven

Step-by-Step Instructions :

1. Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. In a separate bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar, beating until creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon juice and zest until well combined.
5. Fold in fresh raspberries gently.
6. Pour the cheesecake batter over the crust.
7. Bake for 50-60 minutes, or until the center is set.
8. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
9. Garnish with additional raspberries and lemon zest if desired.

How to serve Lemon Raspberry Delight

Slice with a warm, clean knife for neat pieces. Serve chilled. Add a few extra raspberries and a small lemon slice on the side. For a party, serve it with lighter pastries like vanilla cheesecake carnival buns to give guests choice.

How to store Lemon Raspberry Delight

Cover the cheesecake with plastic wrap or keep it in an airtight container. Store in the fridge for up to 4 days. You can freeze slices wrapped tightly for up to 1 month; thaw in the fridge before serving.

Tips & Tricks

• Use room-temperature cream cheese for a smooth batter.
• Beat just until smooth; do not overmix after adding eggs.
• Gently fold raspberries to avoid crushing them.
• Cool the cheesecake slowly to reduce cracks. A water bath can help if you want extra care.

Variations & Substitutions

• Use a cookie crumb crust (like shortbread) instead of graham crackers.
• Substitute frozen raspberries (thawed and drained) if fresh are not available.
• Add a tablespoon of cornstarch to the batter for extra stability.
• For less tartness, reduce lemon juice to 2 tablespoons.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them well before folding into the batter.

Q: How do I know when the cheesecake is done?
A: The center should be set but slightly jiggly. The edges will look firmer.

Q: Can I make this without a springform pan?
A: Yes. Use a regular pan lined with parchment and remove in slices, but a springform pan makes serving easier.

Q: Can I make this ahead?
A: Yes. Make it the day before. Chill at least 4 hours or overnight for best texture.

Conclusion

This Lemon Raspberry Delight brings bright lemon flavor and fresh raspberries to a creamy cheesecake. For another take on lemon raspberry desserts, see this blog post about Lemon Raspberry Delights from a home baker at Lemon Raspberry Delights – Cinnamon and Sugar. If you want a bakery version, check the Lemon Raspberry Delight Cake by a well-known shop at Lemon Raspberry Delight Cake by Caroline’s Cakes | Goldbelly.

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