Lemon & Raspberry Cheesecake
Lemon & Raspberry Cheesecake is a medium American recipe that serves 10. 520 calories per serving. Recipe by Geoff Cooper on YouTube.
Prep: 30 min | Cook: 1 hr 22 min | Total: 2 hrs 12 min
Cost: $15.45 total, $1.55 per serving
Ingredients
- 220 g Digestive Biscuits (crushed fine; can substitute graham crackers or vanilla wafers)
- 83 g Unsalted Butter (melted, slightly cooled before mixing with crumbs)
- 225 g Frozen Raspberries (can use fresh raspberries if in season)
- 300 ml Water (plain tap water)
- 100 g Caster Sugar (fine sugar for smooth coulis)
- 600 g Cream Cheese (softened to room temperature)
- 250 g Caster Sugar (for the cheesecake filling)
- 150 g Plain Natural Yogurt (full‑fat preferred for richness)
- 3 Eggs (large, at room temperature)
- 2 tsp Lemon Juice (freshly squeezed)
- 2 lemons Lemon Zest (fine zest of two lemons)
- 50 g Plain Flour (all‑purpose flour, adds slight structure)
- 10 g Butter (for greasing) (softened, to grease springform pan edges)
Instructions
Prepare the Crust
Place the digestive biscuits in a zip‑lock bag and crush them into fine crumbs, leaving a few small lumps. Melt the butter, then combine the butter with the biscuit crumbs, mixing until evenly moistened.
Time: PT10M
Press and Bake the Crust
Grease the bottom and sides of the 8.5‑inch springform pan with a thin layer of butter. Press the crumb mixture firmly into the base, creating an even layer. Bake in a pre‑heated oven at 180°C (fan 160°C) for 6–7 minutes until set, then remove and let cool completely, then refrigerate to firm the butter.
Time: PT7M
Temperature: 180°C
Make Raspberry Coulis
In a saucepan combine water and caster sugar; heat over medium until the sugar dissolves. Add the frozen raspberries, stir, and bring to a gentle boil. Simmer, stirring occasionally, for about 30 minutes until the berries break down and the mixture thickens. Pass through a fine mesh strainer to remove seeds, then set aside to cool.
Time: PT35M
Temperature: Medium heat
Prepare Cheesecake Filling
In a clean mixing bowl, combine the softened cream cheese and 250 g caster sugar; mix until smooth. Add the yogurt and blend briefly. Incorporate the eggs one at a time, mixing gently after each addition. Stir in the lemon juice, lemon zest, and flour until just combined—avoid over‑mixing to keep air out.
Time: PT10M
Assemble the Cheesecake
Grease the sides of the springform pan (the bottom is already crusted). Pour half of the cheesecake batter over the cooled crust, spreading evenly. Drop spoonfuls of the cooled raspberry coulis over the batter and use a knife or skewer to swirl gently. Pour the remaining batter on top, then add a few more dollops of coulis and swirl again for a marbled effect.
Time: PT8M
Bake the Cheesecake
Place the assembled cheesecake in the oven set to 120°C (250°F). Bake for 45 minutes until the center is just set with a slight wobble. Turn off the oven, leave the door slightly ajar, and let the cheesecake sit in the turned‑off oven for an additional hour to finish setting gradually.
Time: PT45M
Temperature: 120°C
Cool and Chill
After the hour‑in‑the‑oven, run a thin knife around the edge of the cheesecake to release it from the pan. Allow the cake to cool completely at room temperature, then cover tightly with cling film and refrigerate overnight (at least 8 hours) before unmolding and serving.
Time: PT1H30M
Serve
Remove the springform ring, slice the cheesecake with a clean, warm knife, and serve chilled. Enjoy the bright lemon flavor paired with the sweet‑tart raspberry swirl.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Digestive Biscuits: Graham crackers, Vanilla wafers
- Instead of Unsalted Butter: Margarine
- Instead of Frozen Raspberries: Fresh raspberries, Frozen mixed berries
- Instead of Caster Sugar: Granulated sugar
- Instead of Cream Cheese: Neufchâtel cheese
- Instead of Caster Sugar: Granulated sugar
- Instead of Plain Natural Yogurt: Greek yogurt (full‑fat)
- Instead of Eggs: Egg substitute (for baking)
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Lemon Zest: Lemon extract (1/2 tsp)
- Instead of Plain Flour: Cake flour
- Instead of Butter (for greasing): Cooking spray
Equipment Needed
- 8.5‑inch Springform Pan
- Mixing Bowl
- Saucepan
- Fine Mesh Strainer
- Spatula or Spoon
- Kitchen Scale
- Oven
- Whisk or Hand Mixer (optional)
- Knife or Skewer
- Cling Film (Plastic Wrap)
Critical Steps — Do Not Skip
- Crushing biscuits to fine crumbs but leaving some texture
- Pressing crust firmly and baking briefly to set
- Simmering raspberry coulis for full 30 minutes to achieve thick jam consistency
- Straining raspberry coulis to remove seeds
- Mixing cheesecake filling gently to avoid incorporating excess air
- Swirling coulis without over‑mixing to keep a marbled look
- Baking at low temperature (120°C) for a gentle set
- Leaving cheesecake in turned‑off oven for an hour to prevent cracks
- Running a knife around the edge before cooling to aid release
Chef Tips from the Video
- Use room‑temperature cream cheese to avoid lumps.
- Strain the raspberry coulis through a fine mesh to achieve a silky texture without seeds.
- For an extra lemon punch, add a teaspoon of lemon extract to the filling.
- Chill the mixing bowl before making the crust for easier handling.
Troubleshooting
Cheesecake cracks on the surface
Run a knife around the edge before cooling, and avoid sudden temperature changes; the hour‑in‑the‑oven step helps.
Coulis is too runny
Return the coulis to the saucepan and simmer a few more minutes, or add a teaspoon of cornstarch slurry.
Crust falls apart
Make sure the butter is fully melted and the crumbs are evenly moistened; press firmly and bake the crust for the full 7 minutes.
Filling is too airy
Mix gently and stop as soon as ingredients are combined; do not over‑beat.
Storage
Refrigerator: Cover with cling film; keep up to 4 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Do not store at room temperature; cheesecake may spoil.
Make-Ahead Tips
- The biscuit crust can be prepared up to 2 days ahead and kept refrigerated.
- Raspberry coulis stores in a sealed jar in the fridge for up to 5 days or freezes for longer.
- The cheesecake can be baked a day ahead; just keep it covered in the fridge until serving.
Frequently Asked Questions
What is the cultural significance and history of lemon cheesecake with raspberry coulis in American dessert cuisine?
Lemon cheesecake with fruit swirls is a modern twist on the classic American cheesecake, which originated in the United States in the early 20th century. Adding citrus and berry coulis reflects contemporary preferences for bright, fresh flavors while retaining the rich, creamy texture that made cheesecake a staple at celebrations and diners alike.
What traditional regional variations of cheesecake exist in the United States, and how does this lemon‑raspberry version compare?
In the U.S., classic New York‑style cheesecake is dense and uses sour cream, while Midwestern versions often incorporate cream cheese and a graham‑cracker crust. This lemon‑raspberry swirl adds a citrus tang and a vibrant berry ribbon, offering a lighter, fruit‑forward alternative to the traditional plain topping.
How is lemon cheesecake with raspberry coulis traditionally served in American households?
It is typically served chilled, sliced into wedges, and sometimes garnished with fresh lemon zest or a drizzle of extra raspberry coulis. It appears on holiday dessert tables, brunch spreads, and as a special treat for birthdays or dinner parties.
On what occasions is lemon cheesecake with raspberry coulis commonly enjoyed in American culture?
This cheesecake is popular for celebrations such as birthdays, anniversaries, holiday gatherings (Thanksgiving, Christmas), and as a show‑stopping dessert for dinner parties or brunches where a fresh, fruity flavor is desired.
What makes lemon cheesecake with raspberry coulis special or unique within American cheesecake traditions?
The combination of tangy lemon flavor in the creamy filling and the sweet‑tart raspberry swirl creates a balance of acidity and richness that sets it apart from plain or fruit‑topped cheesecakes. The low‑temperature bake also yields an ultra‑smooth, custard‑like texture.
What are the most common mistakes to avoid when making lemon cheesecake with raspberry coulis?
Common errors include over‑mixing the filling (which traps air and causes cracks), under‑baking (resulting in a runny center), and not allowing the coulis to thicken enough before swirling. Also, failing to run a knife around the edge before cooling can make the cake stick to the pan.
Why does this lemon cheesecake recipe bake at a low temperature of 120°C instead of a higher heat?
Baking at 120°C provides a gentle, even set that prevents the outer edges from over‑cooking while the center remains slightly wobbly. This low‑heat method creates the signature silky texture and reduces the risk of cracks that occur with higher temperatures.
Can I make the lemon cheesecake with raspberry coulis ahead of time, and how should I store it?
Yes. The crust can be prepared up to two days ahead and refrigerated. The raspberry coulis keeps in a sealed jar for five days in the fridge or longer frozen. After baking, cool the cheesecake completely, wrap tightly in cling film, and refrigerate overnight (or up to four days).
What texture and appearance should I look for to know the lemon cheesecake with raspberry coulis is done?
The cheesecake should have a firm outer edge with a gently trembling center when the pan is gently shaken. The surface will be smooth, and the raspberry swirls will be visible but not melted into the filling. After the hour‑in‑the‑oven, the center will set further as it cools.
What does the YouTube channel Geoff Cooper specialize in?
The YouTube channel Geoff Cooper focuses on approachable home baking tutorials, offering step‑by‑step videos for classic desserts, creative flavor twists, and practical tips for home bakers of all skill levels.
How does the YouTube channel Geoff Cooper's approach to American dessert cooking differ from other baking channels?
Geoff Cooper emphasizes clear, no‑frills explanations, uses readily available ingredients, and often demonstrates how to adapt recipes with simple substitutions. His videos prioritize visual clarity and practical kitchen hacks, making classic American desserts accessible without specialized equipment.
Last updated: August 30, 2026
