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lemon raspberry cheesecake on a teal stand

Ultimate Lemon Raspberry Cheesecake

  • Author: Allison Olivia
  • Yield: 1 cheesecake 1x


Creamy, zesty, and sweet Lemon Raspberry Cheesecake. Made with three cheeses and a perfect dessert for any occasion.




  • 4 1/2 tablespoons salted butter, melted
  • 2 1/4 cups Annie’s Organic Honey Grahams, crushed (see notes)

Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 1/4 cup sour cream
  • 1/3 cup white granulated sugar
  • 1/3 cup raw turbinado sugar
  • 2 eggs
  • Juice and zest of 2 medium sized lemons
  • 1 teaspoon lemon extract
  • 12 ounce container of fresh raspberries (optional)



Preheat oven to 350 degrees F. Butter or grease a 9 inch spring form cake pan and then add a circular piece of parchment paper to the bottom of the pan, after greasing it.


  1. Place the graham crackers in a food processor and blend to consistency of sand. If you don’t have a food processor you can put it into a large Ziploc and crush it with a spoon or rolling pin.
  2. Put the crushed graham crackers into a bowl, and add melted butter, and mix well.
  3. Pour the mixture into the greased 9 inch cake pan and pat down with a spatula or the bottom of a measuring cup. Pat until evenly distributed on the bottom. If it goes up the sides of the pan a little, that is okay.

Cheesecake filling:

  1. Into a large bowl, or a Kitchen Aid with a whisk attachment, add the cream cheese, mascarpone cheese, sour cream and 2 eggs. Mix to combine until very smooth, and no lumps appear.
  2. Add the flour and mix again for about 25-30 seconds.
  3. Add the lemon juice, lemon zest, and lemon extract. Mix until well combined.
  4. Pour the mixture into the prepared cake pan and make sure the top is level.
  5. Place on baking tray and bake in the oven for 45-50 minutes, or until the sides are light golden brown and the middle has a slight wobble.
  6. Set aside on a cooling rack when it is done and let it rest for roughly 30 minutes.
  7. Release the cheesecake from the pan, slowly and carefully and remove the base of the pan.
  8. Transfer the cheesecake to a cake stand or a serving plate and top with fresh raspberries.
  9. Keeps well in the fridge for up to 5 days. You can freeze it as well without the berries on top and use later.
  10. Enjoy!


You can use regular graham crackers instead, I like to use Annie’s Organic (not sponsored) because it is slightly healthier and is organic which I like.

Having the cheeses at room temperature is super important. Helps the mixture be smooth without any lumps.

You can use 2/3 cup of regular white sugar, instead of 1/3 of each sugar if necessary. I like to use raw sugar as much as possible because it is healthier, but either is fine.

If you don’t have lemon extract, add 1 teaspoon extra of fresh lemon juice. The lemon flavor will just be a little more subtle.

Using three different types of cheeses, gives the cheesecake an extra richness and creaminess, but if you only have one or two types of the cheeses on hand, it would work to just substitute the amount with what you have.

  • Prep Time: 30 min
  • Cook Time: 45-50 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American