Lemon Cheesecake recipe

4.88 from 31 votes

Velvety lemon cheesecake is topped with raspberry sauce for a bright flavor combination perfect for spring.

Prep Time35

Cook Time50

Total Time1 25

Course: Dessert

Cuisine: American

Servings: slices

Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with aluminium foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
To make the crust mix together the graham crumbs, sugar, and melted butter. Then press into the bottom of the pan and place in the freezer.
In a large bowl beat together the cream cheese and sugar until very soft.
Then beat the eggs in one at a time. Then mix in the lemon zest, lemon juice, and sour cream with the mixer on low.
Remove the crust from the freezer and place inside a large roasting pan. Pour the cheesecake batter into the springform pan on top of the crust. Then pour about ½ inch of water into the roasting pan.
Place the whole thing in the oven and bake for 50-60 minutes or until the top is no longer shiny and there's a little wobble in the center of the cheesecake.
Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.

In a small saucepan combine all the ingredients. Heat over medium-low heat while stirring.
Allow to gently boil while stirring for 5-10 minutes as it begins to thicken. (If using frozen berries this may take longer).
Optionally decorate the cheesecake with whipped cream, lemon slices, and lemon zest and serve with raspberry sauce.