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4 from 1 vote

Lemon Raspberry Cheesecake

A decadent lemon flavored cheesecake, topped with fresh raspberries drizzled with a lemon raspberry glaze, perfect for Spring! You will love the flavors of this dessert.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, lemon, raspberry
Servings: 1
Calories: 4080kcal
Author: Rachael



  • 2 packages graham crackers approx 16 crackers
  • 4 Tablespoons granulated sugar
  • 2/3 cups melted butter


  • 4- 8 ounces bricks of cream cheese softened
  • 1 cup sugar
  • 1 lemon juiced
  • 4 large eggs
  • 12 drops lemon essential oil


  • 1 cup water
  • 2 Tablespoons sugar
  • 1/2 cup mashed raspberries
  • 1/2 medium lemon juiced
  • 5 drops lemon essential oil
  • 1 ounce gelatin


  • 16 ounces fresh raspberries


  • Preheat oven to 325 degrees
  • Using a food processor, crush graham crackers, then add sugar and melted butter, and pulse for 30 more seconds.
  • Press into the bottom of a 12 inch cheesecake pan.
  • Blend cream cheese, sugar, lemon juice, and essential oils together until creamy
  • Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
  • Pour over the graham cracker crust
  • Bake in preheated oven for 60 minutes
  • Let cool, then refrigerate at least one hour
  • While cooling, make your glaze by bringing the water, sugar, raspberries and lemon juice and essential oil to a boil in a small sauce pan. Reduce heat; simmer, uncovered, for 10 minutes. Stir in gelatin, and stir until full dissolved,
  • Strain through a mesh strainer to remove seeds (optional, but makes it prettier, I did NOT do this)
  • Set aside to cool until just warm.
  • Top the cheesecake with the raspberries, and brush the glaze over the top, let cool completely and it will become more jelly like.


Calories: 4080kcal | Carbohydrates: 384g | Protein: 77g | Fat: 262g | Saturated Fat: 149g | Cholesterol: 1354mg | Sodium: 2686mg | Potassium: 1797mg | Fiber: 38g | Sugar: 316g | Vitamin A: 9450IU | Vitamin C: 220.4mg | Calcium: 677mg | Iron: 10.4mg