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Raspberry Lemon Bliss Cheesecake

If you’re looking for a show-stopping dessert that perfectly balances sweet, tart, and creamy flavors, this Raspberry Lemon Bliss Cheesecake is it. The smooth, rich cheesecake filling infused with fresh lemon zest sits atop a buttery sourdough graham cracker crust, all topped with a vibrant homemade raspberry sauce. It’s the perfect treat for special occasions or just because you deserve something delicious.
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Ingredients
  

Make the Raspberry Sauce:

  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (3g) cornstarch
  • 1/3 cup (80g) cold water
  • 160g (1 cup) fresh raspberries
  • 2 teaspoons (10g) lemon juice

Prepare the Sourdough Graham Cracker Crust:

  • 2 cups (200g) crumbled sourdough graham crackers (about 6-7 large crackers) Note: you can substitute with any graham crackers
  • 5 tablespoons (71g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar

Make the Lemon Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened (3 blocks)
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tablespoons (12g) all-purpose flour
  • 1/2 cup (120g) sour cream
  • 3 large eggs, room temperature
  • 3/4 cup (180g) heavy cream
  • 2 teaspoons (8g) pure vanilla extract
  • 2 Tablespoons (30g) lemon juice
  • Zest of 1 lemon

Instructions
 

Make the Raspberry Sauce:

  • In a small saucepan, whisk together sugar and cornstarch.
  • Add the cold water, lemon juice, and fresh raspberries, then place the saucepan over medium-low heat.
  • Bring to a gentle simmer over medium to low heat, stirring constantly, and cook for about 5 minutes, or until the mixture thickens slightly.
  • Strain through a fine-mesh sieve to remove seeds, then set aside to cool. I allowed the raspberry sauce to come to room temperature, then transferred the sauce to one of these Wilton decorating bottles for easy decorating on my cheesecake https://amzn.to/4192fXJ.

Prepare the Sourdough Graham Cracker Crust:

  • Prepare the Graham Crackers: Break or crumble the graham crackers into small pieces and pulse them in a food processor until they become fine crumbs. If you don’t have a processor, place the crackers in a zip-top bag and crush them with a rolling pin.
  • Mix the Crust: Transfer crumbs to a bowl. Add melted butter and sugar and mix until the texture resembles wet sand.
  • Press the Crust: Pour the crumb mixture into a 9-inch (23cm) springform pan (I love this pan linked here https://amzn.to/4gx9IFm). Use the bottom of a flat glass or measuring cup to press the crumbs evenly across the base and slightly up the sides (or your hands).
    Note: I like to line my bottom pan with parchment and then fit my ring pan over the parchment and then press my crust in. This makes for easy removal of the cheesecake later. I use these parchment squares that are pre-cut linked here https://amzn.to/3Pa2Xxa.
  • Preheat oven to 325 F. Bake the crust for 15 minutes, then let it cool completely before adding the cheesecake filling.

Make the Lemon Cheesecake Filling:

  • Preheat and Prep: Preheat the oven to 275 F.
  • Beat the Cream Cheese: In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the bowl as needed.
  • Add Sugar and Flour: Gradually add granulated sugar and flour, beating until fully incorporated and smooth.
  • Incorporate Cream and Sour Cream: Add the heavy cream, sour cream, vanilla, lemon juice, and lemon zest. Beat until smooth and creamy.
  • Add Eggs: Add eggs one at a time, beating on low speed just until combined after each addition (do not overmix to avoid adding air).
  • Pour into Crust: Pour the cheesecake filling over your prepared graham cracker crust, smoothing the top with a spatula.
  • Add the Raspberry Syrup: Taking the decorating bottle filled with raspberry syrup, make a ring of small circles starting from the inside of the cheesecake and working your way to the outer edge. It should look like a pinwheel design. Using a toothpick, start from the inner most dot and drag your toothpick through the small circles of raspberry syrup to form hearts. Continue with this until all of the circles are swirled into heart shapes all the way to the outer edge. See photo guide for more details.
  • Bake: Bake for 1 hour at 275 F, then reduce oven temperature to 250 F and bake an additional 15-20 mins. Center should be slightly jiggly and edges set.
  • Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight. I recommend overnight refrigeration for optimal results.

Assemble & Serve

  • Unmold the Cheesecake: Run a thin knife around the edges of the springform pan before releasing the sides.
  • Top with additional Raspberry Sauce: Spoon or drizzle more raspberry sauce over the top of the cheesecake, allowing some to drizzle over the sides.
  • Garnish (Optional): For an elegant touch, garnish with fresh raspberries, fresh whipped cream, or a dusting of powdered sugar.
  • Slice & Enjoy: Use a sharp knife warmed under hot water (and wiped dry) for clean slices.

Notes

Make-Ahead & Storage
• Make-Ahead: Cheesecake can be made up to 3 days in advance and stored in the fridge.
• Freezing: Wrap the cheesecake (without the sauce) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
This Raspberry Lemon Bliss Cheesecake is a stunning dessert that’s well worth the effort. The balance of creamy, tangy, and fruity flavors makes every bite irresistible. It's sure to wow your guests!