Lemon Raspberry Cheesecake

Happy Wednesday!

We are officially midweek and getting closer to the weekend! I think a little cheesecake could make any wednesday just a little bit better! I know my day would be complete if I had a piece of this bad boy for dessert tonight!!

I made this a few weeks ago on request from a birthday boy. This was my first cheesecake attempt and I have to say that I was very happy with the results!! It is fairly easy to put together, and the end result is very impressive and delicious!
The standard 9 inch springform pan fits this cake perfectly, and it is a huge cake! Each person will probably only eat a small piece because it is (as any cheesecake is) very rich. This would be good to serve a larger group, or to have leftovers for the week, and that can never be a bad thing. 🙂 I served mine with fresh raspberries on top, and a quick raspberry sauce which was drizzled on each piece at serving time. I didn’t add the raspberry sauce until serving because I worried about it being absorbed into the cake and compromising the texture of the cake.
The graham cracker crust was so good, I couldn’t stop eating it even before it was baked!

I wrapped the bottom of the springform pan in aluminum foil in order to prevent water (from the water bath) from seeping to the pan, and making the crust soggy. It wasn’t too successful and the crust still seemed a little soggy around the edges, but still delicious! I think you really need to create a good couple of layers of aluminum foil for it to be effective. Don’t do a lazy job like I did!

A water bath is basically just submurging your pan in a bath of water while it is in the oven baking. You just need to find something to fill with water, that the cake pan will fit into. The only thing I had was a baking sheet, and a water bath should rise a little higher up the sides of the pan, but I think it did the job.

I have seen a lot of contradicting things about whether the water bath is really necessary to ensure even baking and prevent cracking. I didn’t want to take a chance on this cake, but in the future I will try it without the bath and see how it works out. For the record, this cake only had about an inch long crack in the centre of it once all was said and done. I covered it up with berries anyways, so it didn’t really matter anyways!


Make sure your ingredients are at room temperature (eggs, cream cheese, milk, sour cream). If not, they will not combine with the dry ingredients well, and your cheesecake batter will be lumpy!

Lemon Raspberry Cheesecake
Adapted from All Recipes
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted


  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Zest from 2 lemons
Preheat oven to 350 degrees F (175 degrees C). Lightly oil or butter a 9 inch springform pan and wrap the bottom half of the pan in aluminum foil. In a medium bowl, mix graham cracker crumbs with sugar. Pour melted butter over graham cracker mixture and stir until all crumbs are moistened. Press onto bottom of springform pan.
In a large bowl, combine cream cheese with sugar until smooth. Add in milk, and add in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, lemon zest, and flour until smooth. Pour filling into crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking (if you can’t leave it in for 5 or 6 hours, anything is better than nothing.) Chill in refrigerator until serving (I recommend at least chilling overnight)
Raspberry Sauce
  • 2 cups frozen raspberries
  • 1/4 cup sugar
  • 1-2 tbsp cornstarch
  • 1 cup cold water (must be cold water)

Combine cold water with cornstarch in a small cup or bowl. Stir to fully combine. Combine raspberries and sugar in a saucepan over medium heat. Stir to combine. Once the sugar has melted slightly, add cornstarch water mixture to saucepan and stir. Bring mixture to a boil, and then turn heat down and simmer for 5-10 minutes, or until desired consistancy is acheived.

I strained my sauce through a fine mesh sieve to get rid of the raspberry seeds. You don’t have to do this, but it gives the sauce a smoother texture. Keep the sauce in the fridge and it can be served warm or cold.


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