This raspberry lemon cheesecake is the kind of dessert that instantly brightens any Easter table. It’s smooth and creamy, with a delicate balance of sweetness and citrusy freshness, while the raspberries add little bursts of flavor in every bite.
It feels elegant without being complicated—perfect when you want something that looks beautiful, tastes amazing, and still feels homemade. Chilled and sliced, it’s refreshing, light, and just the right ending to a festive meal.
Ingredients
- 200g biscuits (crushed)
- 100g butter (melted)
- 400g cream cheese
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- Zest + juice of 1 lemon
- 1 cup raspberries
Instructions
- Mix biscuits + butter, press into pan.
- Beat cream cheese + sugar until smooth.
- Add eggs, sour cream, lemon.
- Fold in raspberries.
- Pour over crust.
- Bake at 160°C for 50 minutes. Chill before serving.
- Don’t overmix after adding the eggs—this keeps the texture smooth and creamy.
- For a cleaner slice, chill the cheesecake for a few hours (or overnight).
- Add a few fresh raspberries and a dusting of powdered sugar on top for a simple, elegant finish.
Creamy, slightly tangy, and full of fresh spring flavor… this is one of those desserts that feels as lovely as it looks.
