This Raspberry Swirl Lemon Cheesecake is a true showstopper-bright, tangy lemon cheesecake swirled with fresh raspberry puree, all nestled on a buttery Golden Oreo crust. Every slice is creamy, citrusy, and kissed with just enough berry sweetness to keep you coming back for more. Whether it's for Easter, summer parties, or just a Tuesday night, this cheesecake delivers drama and flavor.
Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.
If you've visited my site before you probably know that cheesecake is one of my favorite desserts. I love the rich, creamy filling against a crunchy crust and then the smooth whipped cream. Although, the main reason I love a cheesecake is that its a make-ahead dessert. I always bake my cheesecake the day before I want to serve it and then let it chill in the fridge all night. It makes for one less thing to stress about when you are preparing for whatever event you have.
This raspberry swirled lemon cheesecake has four parts. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped with fresh whipped cream and more raspberries if you want 🙂
If you're looking for raspberries and chocolate try my raspberry chocolate cake recipe.
What You'll Need to Make This Swirled Cheesecake
- I use a Golden Oreo Crust but you could also use graham cracker crumbs and make my graham cracker crust recipe.
- The raspberry swirl is easy, you just need to push it through a sieve to remove the seeds.
- For a creamy, lump-free cheesecake make sure your cream cheese, heavy cream, sour cream and eggs are at room temperature!
- You could leave the gorgeous cheesecake as is but I always loved whipped cream with cheesecake. I have a whole post dedicated to making stabilized whipped cream.
Next time, try my strawberry cheesecake recipe.
Featured Review
"I've made this recipe numerous times. It's a big hit amongst friends and family. One year, I actually bought lemon raspberry cheesecake from the Cheesecake Factory for my birthday because I didn't feel like cooking. Their cheesecake was so disappointing in comparison. My birthday is coming up and yup, I am totally making this cheesecake again because it's that good."
Chula
Let's Start with the Crunchy Bottom
To start off a great cheesecake you need a great crust. I always prefer an Oreo crust over a graham cracker crust. I have made this cheesecake numerous times with regular Golden Oreos and the Lemon flavored ones. Either flavor works.
Fresh Raspberry Puree Swirl
This is ridiculously easy.
Lemon Cheesecake Batter with a Tangy Twist
Let's Get Swirly
Water Bath How to
This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil. If you do not have a larger cake pan just wrap the springform pan with heavy-duty foil- this will prevent any water seeping inside- unless there are any rips in the foil so be careful!!
Once the cheesecake has fully cooled I make some fresh whipped cream and use a star tip to pipe it on the edge of the cheesecake. You could, of course, use canned whipped cream but I loooove the fresh stuff. And if you are feeling fancy place to fresh raspberry on top to decorate.
I have a whole post dedicated to making stabilized whipped cream, it only takes 4 ingredients and five minutes.
Check out all my cheesecake baking tips here.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Creamy, Tangy Lemon Cheesecake with a Vibrant Raspberry Ripple
This Raspberry Swirl Lemon Cheesecake is a true showstopper-bright, tangy lemon cheesecake swirled with fresh raspberry puree, all nestled on a buttery Golden Oreo crust. Every slice is creamy, citrusy, and kissed with just enough berry sweetness to keep you coming back for more. Whether it's for Easter, summer parties, or just a Tuesday night, this cheesecake delivers drama and flavor.
- Total Time: 9 Hours 20 Minutes
- Yield: 10-12 Slices 1x
Ingredients
Crust
- 1-12 oz package Golden or Lemon Oreos, finely crushed
- 2oz (¼ Cup) Butter, melted
Raspberry Swirl
- 6oz Fresh Raspberries
- 2 Tablespoon Granulated Sugar/ Caster Sugar
Cheesecake
- 16oz Cream Cheese (not whipped), completely softened to room temperature
- 150 grams (¾ Cup) Granulated Sugar/ Caster Sugar
- 3 Tablespoons Heavy Cream
- 3.5oz (⅓ cup) Sour Cream or Greek Yogurt
- Zest of Two medium-sized Lemons
- Juice of 2 medium sized lemons about 2.6oz (⅓ Cup)
- 3 Large Eggs, at room temp.
Whipped Cream
- 8oz (1 Cup) Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Dry Milk Powder
Instructions
Crust
- Grease an 8 or 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
Raspberry Swirl
- In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium. Now on low speed add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
- Pour batter into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place the springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.**
- Bake for 60-70 minutes, until the middle of the cheesecake, should jiggle just a little bit, (bake a little longer if using an 8-inch pan). Turn oven off and let cool in the oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight.
- The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, I clean my knife for each slice for clean slices.
Whipped Cream
- When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add powdered sugar and milk powder. Whisk until stiff peaks form.
- Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with fresh raspberries. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge.
Notes
*Total Time includes Chill Time
** If you don't have any extra large cake pans for the springform pan to sit in you can wrap it with heavy-duty foil making sure to not rip it to prevent any water from seeping in.
- Prep Time: 15 Minutes
- Cook Time: 70 Minutes
- Category: Cheesecake
- Method: Bake
- Cuisine: American
Wayne Brindle says
I see in the recipe instructions that you are calling for adding vanilla beans but there are no vanilla beans in the ingredients. Can you advise as to how much vanilla??
Thanks,
Wayne
Elizabeth says
That was a mistake in the directions there does not need to be any vanilla in the recipe sorry about that Wayne
Haley Cryderman says
Question this doesn’t call for any flour or corn starch? Will it stay tall?
Elizabeth Waterson says
Hi Haley, I never have issues with not using any flour or cornstarch! I personally don't think its necessary! Please let me know if you have any other questions or if you try the recipe would love to know what you think! XX Liz
Brandon Freeman says
Hello. What size container of raspberries did you use in the recipe? All that it states is to use a container of raspberries. It does not state the specific size.
Elizabeth says
I am sorry for not being specific, 6oz!
Carolyn says
Raspberry and lemon is such a perfect flavor combination!
Robert says
One of my Favourite Queen dishes, I must confess....... love it.
Mark says
You mentioned in the blog to use an 8" springform pan and place in a 9-10" pan when baking, but the recipe calls for a 9" spring form? Just wanted to know what size pan this recipe is meant for. Thanks!
Elizabeth says
Hi Mark, sorry for the confusion. You can bake this cheesecake in an 8 or 9-inch springform pan, it will be taller in the 8inch, therefore, it will need to cook for a little longer. I have updated the recipe to reflect that. I have made this recipe in both an 8 or 9 inch, I actually prefer the 8 inch pan since I love the extra height. Please let me know if you make this or have any further questions! Always happy to help! 🙂
Cherie says
Can you subscribe the lemon juice for vanilla extract to make it plain cheesecake with raspberry?
Elizabeth Waterson says
Hi Cherie, yes you can just use vanilla extract if you don't like lemon I would remove the zest from the recipe as well. Please let me know if I can help with anything else and if you make the recipe!
Sneha says
This recipe was incredibly easy to follow! I appreciate the cooling down steps which are sometimes skipped on other recipes. The cheesecake was for a birthday dinner. It was such a hit, there were no leftovers! I will definitely be making this again!
Elizabeth Waterson says
Thank you so much for the lovely comment Sneha!! Cooling the cheesecake properly is such a vital step, glad you appreciate it!! XX Liz
ARyouhungry says
This cheesecake is amazing if you want to impress someone and you want something easy to make! Directions are very easy to follow. For sure will be making again 😀
Devin says
Do you use whole Oreos or do you take out the filling?
Thanks in advance, I can’t wait to make this!
Elizabeth Waterson says
Hi Devin, thanks for stopping by1 I use whole Oreos, the cream helps provide a little more moisture and sweetness. Please let me know if you have any further questions and when you make it! XX Liz
Andra says
Great recipe, we made it exactly as the recipe states! Loved the cake pan trick for the water bath. It was a bit fluffier than we usually like, but I think I’ll try baking it a bit longer next time. Super tasty, thank you for a fun recipe!
Elizabeth Waterson says
Thank you for coming back and reviewing the recipe Andra, I appreciate it so much. And I, of course, love to hear you enjoyed it! XX Liz
Nicole I says
This cake turned out incredible for my sister's birthday party! Loved the oreo cookie crumble! Thanks! 🙂
Taylor says
Can this be frozen?
Elizabeth Waterson says
Hi Taylor, I personally have never frozen this cheesecake but I would think that yes you could. Let the cheesecake cool completely then chill. After that place the cheesecake on a cardboard cake round. Wrap it in plastic wrap, twice, then foil. Freeze for up 1-2 months. Let thaw in the fridge overnight. Let me know if you try it! XX Liz
Natalia says
Made it yesterday for my daughters birthday and it turned out absolutely delicious. We could not stop eating it!! Thank you for the recipe 🙂
Elizabeth Waterson says
This is awesome Natalia, what a fun birthday cake!! Thank you so much for coming back to review and rate the recipe, it really helps me out so thank you! Take care. XX Liz
Gloria says
Love this recipe !!
Thanks
Elizabeth Waterson says
Hi Gloria, thank you so much for coming back to star rate and review the recipe I really appreciate it! So happy you enjoyed it!! Take care. XX Liz
Lana says
Super easy and delicious!!! I had 2 pieces... not by choice... my husband ate the rest
Cat says
This was my first cheesecake and it went down a roaring success!! Every family member loved it so much, including me 🙂 I followed the instructions here to the T, using the pictures and comments to guide me along (they were very helpful!) Final product was so stunning and delicious. Thanks for the awesome recipe~ can't rate it highly enough.
Elizabeth Waterson says
Aww what a lovely comment, thank you so much Cat, you have made my day!!! It's great to hear all the photos and steps helped you along the way!! Now on to your next cheesecake 🙂 Take care. XX Liz
Alicia B says
I've made this recipe many times. Always a fave at gatherings! My mom is retiring and we're having a small gathering tomorrow. With our current covid crisis, I figured I'd order a pan for mini cheesecakes off Amazon and make it so people can grab and go. The pan is cupcake style, but with removable bottoms. I can place inside regular cupcake pan for the water bath or place the water bath on a lower rack, but what do you suggest for baking time/temp? I've only ever done large cheesecakes. Hopefully you see this in time and have some advice. Thanks in advance!
Elizabeth Waterson says
Hi Alicia, thanks so much for reaching out. Sorry It's been a few hours, next time try DM'ing me on Instagram I see those quickdr. I am so happy you are already a fan of this cheesecake!!! I have actually made this recipe into mini cheesecakes numerous times, once for my sisters wedding!! Not sure if you have mini cupcake or actual cupcake size or an in-between size but I if they were cupcakes size I would bake them at 350F for 15-18 minutes, you want the edges set and the centers only slightly jiggle. Just reduce the time for smaller sizes. I like to open the oven door and turn the oven off and let them cool in there for 10 minutes then cool on a wire rack on the counter for 30 minutes then chill in the fridge for a few hours. If you can't let them cool in the oven because you are doing multiple batches don't worry but the cheesecakes may deflate a bit more. I find mini cheesecakes always deflate to some degree, but I always top mine with a pipe of fresh whipped cream and a raspberry or two. Let me know if you have any further questions, and good luck! XX Liz
Betsy Nyman says
Looks delicious! Can I make this with a graham cracker crust?
Elizabeth Waterson says
Hi Betsy, thanks for reaching out. You can totally do a graham cracker crust, I would suggest: 125 Grams (1 ¼ Cups) Graham Cracker Crumbs
2 Tablespoon Granulated Sugar
3 Tablespoons Unsalted Butter, melted.
Please let me know if you have any further questions or if you try the recipe I would love to know what you think! xX Liz
Blake says
Sorry if this is a dumb question but am I baking this surrounded by the water?
Elizabeth Waterson says
Hi Blake, not a dumb question at all! Yes, you are baking this in a water bath, the surrounding water helps ensure that the cheesecake bakes at an even temperature. You can wrap the cheesecake pan in heavy-duty foil from the bottom that goes up the sides but doesn't cover the top, be extra careful to have no tears or rips in the foil. Or my preferred method is to place the springform pan into a larger 10/11 inch cake pan. Whichever method you use then place that cheesecake in a roasting pan and fill roasting pan with hot water halfway up the sides of the cheesecake pan. Please let me know if I can help with anything else. You can also always Direct message me on Instagram and I can try and troubleshoot if you send photos while you are baking or after! Always here to help! XX Liz
Blake says
Absolutely delicious! Never had made a cheesecake much a cake before but this was for a friends bday. I was able to get help right away from Elizabeth who gave me a lot of tips since I only had a 10 inch pan. Would recommend this to anyone and will be making this again. My friend said she thought it was amazing!
Elizabeth Waterson says
Hi Blake, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy you had success making your first cheesecake, so glad you were able to impress your friend! Now what cheesecake will you try next?! XX Liz
Antonia says
How would you adjust this recipe for a 7 inch pan?
Elizabeth Waterson says
Hi Antonia, I would just use the same ingredients and bake it for longer! Hope that helps, please let me know if you try it! XX Liz
Priscilla Hill says
Hi! Can this be made using frozen raspberries?
Elizabeth Waterson says
Hi Priscilla, I have personally never done it. If you wanted to try it, there are no guarantees but this is what I would do. Place the raspberries in a strainer over a bowl to thaw. This will help get rid of the excess liquid. Then use them with the sugar and blend. Please let me know if I can help with anything else or if you try the recipe. XX Liz
Katharina says
It sounds really delicious. I live abroad and can only find cream cheese spread..no brick. Will it still be possible to make or what do you suggest? Thank you for a great blog
Elizabeth Waterson says
Hi Katharina, I am so sorry for the delayed response, your comment got stuck in the spam folder 🙁 I have personally never used cream cheese spread. You could try it just make sure it is the full-fat version. I am not 100% sure if would work out so please let me know if you do try it! Feel free to DM me on Instagram or quicker replies! Take care. XX Liz
Tina says
This was an absolutely delicious cheesecake! I love the lemon & raspberry combination! I made the crust with a box of GF graham crumbs instead and it was delicious. Instead of a water bath, I put a pan of water on the rack broken my cheesecake and I was happy to see no cracks in it! I will definitely make this again!
Elizabeth Waterson says
Yay glad to hear you had no cracks with that method, Tina! And super happy you enjoyed the cheesecake, raspberry and lemon are such a match made in heaven!! Thanks for coming back to review/rate the recipe, I really appreciate it! Take care. XX Liz
Tina says
This was an absolutely delicious cheesecake! I love the lemon & raspberry combination! I made the crust with a box of GF graham crumbs instead and it was delicious. Instead of a water bath, I put a pan of water on the rack below my cheesecake and I was happy to see no cracks in it! I will definitely make this again!
Kim says
Wondering what went wrong with my cheesecake. I checked the temperature before I took it out of the oven. It was over 150 in the center. The texture was almost like pudding. It that how it should be???
Elizabeth Waterson says
Did you let your cheesecake cool in the oven, then on the counter, and then finally into the fridge to chill? That extended cooling period actually continues to bake the cheesecake. I am so sorry it didn't turn out for you Kim!! XX Liz
Kelsey says
Loved this cheesecake! I want to try making it again as cupcake size. I saw your instructions for baking above. How full should I fill the cupcake liners? Do you have any guess how many cupcake sized cheesecakes it would make? Just debating if I need to double the recipe. Thank you!!
Erin says
Hi!
Can I bake this in the oven? Not as a water bath though? If so, what would be your recommended time and temp?
Thanks!
Elizabeth Waterson says
Hi Erin, I personally never bake without a water bath since a water bath helps control the cooking environment and helps prevent a curdled texture and large cracks. If you really want to not bake it with a water bath I would advise you to bake it at 325F I would check it at 60 minutes to see how it's coming along. Then make sure you follow the recipe for the long cooling process and don't overbeat the batter. Please let me know if you have any other questions and report back on how it turns out! Thanks!! XX Liz
Monica says
Going to make this for my nieces birthday, it looks so good! Do you have a suggestions for making it as minis?
Elizabeth Waterson says
Hi Monica, I have made these as minis, I would use the steps and timing used in my mini cheesecake recipes. Please let me know if you have any questions and how it turns out! X Liz
Kim says
If it turn out if I were to use 3-8 oz packages of cream cheese and 1-1/2 times the filling ingredients? I will be using a 9 inch springform pan and I want the height of the cheesecake.
Elizabeth Waterson says
Hi Kim, yes that should work just fine. Just expect it to take longer to cook. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
Kim French says
I will definitely let you know how it turns out and what I think of the cheesecake. I’m making it for Mother’s Day. Lemon and raspberry sound so refreshing!
Kim says
Reporting back……..all I can say is OMG!!!!!! I made the cheesecake for Mother’s Day and it came out PERFECT!!!!!! I have made many types and flavors of cheesecake in my lifetime, and I will say this one is tied with my all time favorite, peanut butter cup cheesecake. It’s not heavy, it’s very creamy, and the flavor of the lemon and raspberry is so refreshing! I made it in a 9” springform pan with 3-8 oz. packages of cream cheese and I increased only the filling ingredients by 1-1/2 times. I ended up baking it for about 1-1/2 hours. I wish there was an option for me to upload a pic of my cheesecake. It was beautiful!!! Thanks you Elizabeth!!!
Elizabeth Waterson says
Aww, Kim thank you so much! I am so pleased you enjoyed the recipe! May I ask a huge favor, please? Would you be so kind to leave a star rating next time you leave a review? The star ratings help other readers quickly see your success and it helps my rankings on Google. If you are on social media you can tag me in a photo- Instagram is probably the easiest! I Would love to see your cheesecake! XX Liz
Kim says
Definitely 5 stars is not enough!!!
Jessica says
This recipe was awesome! I've been making the same raspberry swirl cheesecake for my dad for years. He switched it up this year and wanted lemon raspberry so I boldly searched for a new recipe. To say I was nervous was an understatement because I worked so hard to perfect the other one. Well, I chose this recipe and doubled it to make a few extra small cheesecakes. Otherwise, I followed the instructions to a tee (despite my doubts along the way) and it turned out PHENOMENAL, even better than the one I've make making forever. This is my dad's new favorite and will be a staple for years to come.
Traci says
Any way I can tuen this into mini cheesecakes?
Elizabeth Waterson says
Hi Traci, yes you can, I would follow along on my mini cheesecakes recipe to see the best way to bake and timing! Please let me know if you have any further questions or if you try them I would love to know what you think! XX Liz
Priscilla says
I have tried this recipe three times and all three times it has cracked badly where it was swirled. It is also very tart.
Elizabeth Waterson says
Hi Priscilla, I find my cheesecake cracks a little too with the swirls but not massively. I take my time cooling it which really helps prevent cracks. You can also increase the sugar by 1/2 cup if you prefer a sweeter cheesecake. Please let me know if you have any other questions. Take care. XX Liz
Cindy says
Hi Elizabeth, I have made this cheesecake for my grand daughter for her birthday the last two years. She absolutely loves it! This year she asked to make the same cheesecake, however, she wants strawberries instead of raspberries. Would I use the same amount of strawberries to make the puree? Thanking you in advance. Oh by the way, your recipe is amazing!
Elizabeth Waterson says
Hi Cindy, thank you for the lovely review. So I have never made these with strawberries. My gut reaction is it will be tricker, strawberries have a lot more water. You might want to cook the strawberries with a bit of sugar mash them down and reduce them to a thicker syrup then strain them to remove all seeds and skin. Sorry, I don't have a better answer. I do love my strawberry cheesecake though, you might like that! Please let me know if you have any other questions or if you try it would love to know how you get on! XX Liz
Deb says
I made this recipe exactly as described in a 9" pan. I cooked it for 15 extra minutes, and then turned the oven off (and cooled it in the over as directed), even though it was still jiggly throughout. The cheesecake had risen beautifully before I turned the oven off, but then fell into a 2 - 3 inch layer while cooling. Is that typical, or did I not cook it long enough, and that is what caused it to fall? It still tasted wonderful, but am wondering if it was suppose to be a taller, lighter, fluffier cheesecake?
Elizabeth Waterson says
Hi Deb, thanks for reaching out. The bake time can vary for different ovens for sure, the cheesecake does shrink down when cooling. The cheesecake is definitely a denser cake versus a fluffier one. In the photos I used an 8-inch pan so it might look taller than yours if you used a 9-inch pan. Please let me know if you have any other questions! Happy New Year! XX Liz
Ashley Hodowanic says
I made this for Valentines Day and it was delicious! Perfectly sweet
Elizabeth Waterson says
Thank you so much for the 5-star review, Ashley! I am so happy to hear you love this cheesecake! I hope you try some more cheesecake recipes of mine. Take care. XX Liz
Erin Rock-Ballard says
EXCELLENT RECIPE!
I make a lot of cheesecakes and this one was killer. Super easy to follow, love that lemon zest. I was skeptical about the lemon Oreo cookie crust but it was really great. Would have liked to find some candied lemon peel for garnish but was out of luck.
Elizabeth Waterson says
Hi Erin, Thank you so much for this lovely 5-star review. I am so happy you found it easy to follow and enjoyed it!! I have over 30+ cheesecake recipes on my site so plenty to bake next!!! Take care. XX Liz
Jen says
Hi!
This recipe sounds delicious! I would love to make this but I only have a 10" spring form pan. How would I increase the ingredients or what would you recommend I do? Thank you! 🙂
Elizabeth Waterson says
Hi Jen! I would do 1.5 times the filling recipe roughly below-- for the bake time I would expect it to take closer to 75 minutes to bake but i would start peeking at the hour mark. My favorite way to test if it is done is using an internal thermometer to check it has reached 145F. Then let it cool in the oven then on the counter then into the fridge- its timely but worth it! Goodluck and please do report back if you try the recipe! XX Liz
Crust 1-12 oz package Golden or Lemon Oreos, finely crushed
* 2oz (¼ Cup) Butter, melted
Raspberry Swirl
* 9oz Fresh Raspberries
* 3.5 Tablespoon Granulated Sugar/ Caster Sugar
Cheesecake
* 24oz Cream Cheese (not whipped), completely softened to room temperature
* 225 grams (1 Cup + 2 tablespoons) Granulated Sugar/ Caster Sugar
* 4 Tablespoons Heavy Cream
* 5.25oz (2/3 Cup) Sour Cream or Greek Yogurt
* Zest of Three medium-sized Lemons
* Juice of 3-4 medium sized lemons about 1/2 cup 4oz
* 5 Large Eggs, at room temp.
Natalie Jeschke says
Elizabeth Waterson says
Thank you for the lovely 5-star review Natalie, so pleased you enjoyed the cheesecake! Take care. XX Liz
Anonymous says
Kim says
This was SO good! I’ve put off trying to make a cheesecake for years because it was so intimidating to me! I followed the recipe exactly & it turned out perfect! My family absolutely loved it! ❤️ Will definitely be trying more of your cheesecake recipes!
Elizabeth Waterson says
Aww this seriously makes my day Kim! so happy you conquered your fear of cheesecakes because they are so rewarding to make!!! Thank you for the 5-star review it really helps my business. Happy Baking!! Take care. XX Liz
Mary says
Can this recipe fit a 6 inch sprinkle form pan and if so what would the baking time be
Elizabeth Waterson says
Hi Mary you should be able to but I never have myself. My key lime cheesecake is also based on 16oz of cream cheese and bakes for around 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit, if you use an internal thermometer the internal temperature should be 145F/63C. Hope that helps please report back if you try the recipe! XX Liz
Chula says
I’ve made this recipe numerous times. It’s a big hit amongst friends and family. One year, I actually bought lemon raspberry cheesecake from the Cheesecake Factory for my birthday because I didn’t feel like cooking. Their cheesecake was so disappointing in comparison. My birthday is coming up and yup, I am totally making this cheesecake again because it’s that good.
Elizabeth Waterson says
Thank you for this lovely review Chula!! I am so happy you enjoy this cheesecake so much! Happy Baking! XX Liz