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.



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; 40.1 g total fat; 167 mg cholesterol; 570 mg sodium. 66.5 g carbohydrates; 12.8 g protein; Full Nutrition