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Lemon-Raspberry Cheesecake

Lemon-Raspberry Cheesecake

Nikita uses frozen raspberries in this tart dessert, but we preferred the taste, texture, and appearance of the fresh berries.

Oxmoor House JULY 2004

  • Yield: Makes 10 servings
  • Cook time:1 Hour, 30 Minutes
  • Prep time:11 Minutes
  • Other:9 Hours


  • 1 cup graham cracker crumbs
  • 5 tablespoons butter or margarine, melted
  • 3 tablespoons sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 1 tablespoon grated lemon rind
  • 3/4 cup fresh lemon juice
  • 2 teaspoons all-purpose flour
  • 4 large eggs
  • 1 pint fresh raspberries


Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.

Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.


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Lemon-Raspberry Cheesecake recipe