A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.


Recipe Summary

20 mins
1 hr
9 hrs
10 hrs 20 mins
1 9-inch cheesecake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Raspberry Filling:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.

  • Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.

  • Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.

  • While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.

  • Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.

  • While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.

  • Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.

  • Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

Nutrition Facts

665 calories; protein 12.8g; carbohydrates 66.5g; fat 40.1g; cholesterol 166.7mg; sodium 569.6mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The flavor rating is a 5 star as far as I was able to follow the recipe. The cheesecake part came to the very top of a 9" springform pan even after post-bake deflation. I made the fruit topping very thick and was able to pile it actually above the top of the pan. Alas after that I couldn't make the final creamy pudding layer because it would have just ended up on the counter. Moral of the story I made it exactly as stated but highly advise using a 10" springform so everything fits! Read More
Rating: 5 stars
this cheesecake is very easy. It is a light cheesecake and delicious. Make sure you whip the cream before folding it into the pudding. Next time I will try blueberries or strawberries. Read More