Luscious Lemon Cheesecake With Raspberry Sauce

"This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before!"
photo by LuvMyLittleGirls photo by LuvMyLittleGirls
photo by LuvMyLittleGirls
photo by LuvMyLittleGirls photo by LuvMyLittleGirls
photo by LuvMyLittleGirls photo by LuvMyLittleGirls
Ready In:
1hr 10mins




  • Mix crust ingredients together and press in spring form pan.
  • Bake 350° for 20 minutes or till light brown.
  • Mix all cheesecake ingredients together till smooth.
  • After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
  • turn oven down to 250° degrees and bake 30 minutes more.
  • Cool completely and refrigerate.
  • For sauce combine sugar and raspberries in sauce pan.
  • Boil and if desired strain to remove the seeds.
  • Chill and serve over cheesecake.

Questions & Replies

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  1. Alyssa.Rae
    This cheesecake was HEAVENLY. :) Soo yummy, I would definitely make it again. I am not even a big fan of lemon but it has just the right amount. And in combination with the raspberries, it is just perfect! When I made the crust it seemed like way too much, way too thick, but just trust it-when it is all done, it is just perfect.
  2. I Cant Believe Its
    cant say i made the cheesecake, but i made the raspberry sauce for pancakes and it was awesome. I do hope to make the cheesecake in the future though, it sounds awesome!
  3. LuvMyLittleGirls
    Made this as dessert for a dinner party last night. It was a little bit of heaven! So light and fluffy. The (nearly) perfect blend between tart and sweet. I think next time I will add a little extra lemon, but that's just me. My husband and kids and company all thought it was perfect. And the raspberry sauce is so wonderful that I made some extra to have on ice cream later this week. Thanks for sharing this recipe! I've already passed it on to a number of people.
  4. michelle
    I made this cheesecake for a fun get together with friends. Overall, it was well liked by everyone. However, if I were to make it again I would make some changes. The crust was way to hard and thick for a cheesecake. I might opt for a graham cracker crust next time. I added the two Tbsp. of Lemon juice, the juice from the lemon that I used to get the lemon zest, and then another Tbsp. of lemon juice. I found this to be a great amount of lemon flavor, my friends however, had their taste buds "zinged". I also thought the raspberry sauce could use a little more sugar for my taste buds. Overall, it was yummy.
  5. HEP MEP
    This had the high honor (snicker) of being my birthday cake this year, and it was loved by all!(3 of us!)A truly wonderful cheesecake, and the sauce complimented the lemon flavor perfectly. I made it as directed - and did add the extra lemon juice. This just may become a tradition! Thanks!



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