Bright, creamy, and bursting with flavor, this Gordon Ramsay baked raspberry and lemon cheesecake combines the zing of fresh citrus with the sweet-tart pop of raspberries. Baked to perfection over a crisp biscuit base, this showstopping dessert is a refreshing twist on the classic cheesecake—elegant enough for guests, yet simple enough for weekend baking.

What is Gordon Ramsay’s Baked Raspberry and Lemon Cheesecake?

Gordon Ramsay’s baked raspberry and lemon cheesecake is a luxurious dessert featuring a velvety cream cheese filling flavored with lemon zest and juice, dotted with fresh or frozen raspberries, all set over a buttery biscuit crust. It’s baked until just set, then chilled to develop a rich yet refreshing flavor.

Other Gordon Ramsay Recipes

Why You’ll Love Gordon Ramsay Baked Raspberry and Lemon Cheesecake

Zesty lemon flavor – Adds brightness and balances the sweetness

Burst of fresh raspberries – Creates a fruity contrast in every bite
Silky, smooth filling – Creamy without being overly heavy
Golden, buttery biscuit base – Adds crunch and a touch of richness

Ideal for spring and summer – A refreshing alternative to heavier desserts
Stunning presentation – Looks as good as it tastes

Ingredients Needed to Make Gordon Ramsay Baked Raspberry and Lemon Cheesecake

For the base:

200g digestive biscuits (or graham crackers), crushed

100g unsalted butter, melted
1 tablespoon sugar (optional)

For the filling:

500g full-fat cream cheese, room temperature

200g sour cream
150g caster sugar
3 large eggs

Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 tablespoon all-purpose flour

1 teaspoon vanilla extract
150g fresh or frozen raspberries (do not thaw if frozen)

Optional topping:

Extra raspberries for garnish

Lemon zest curls
Powdered sugar, for dusting

Instructions to Prepare Gordon Ramsay Baked Raspberry and Lemon Cheesecake

Preheat the oven: Set to 160°C (320°F). Line the base of a 9-inch springform pan with parchment.

Make the crust: Mix crushed biscuits with melted butter (and sugar if using). Press into the bottom of the pan. Chill for 10–15 minutes.
Mix the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, lemon zest, lemon juice, vanilla extract, and flour.
Fold in raspberries: Gently fold the raspberries into the batter, being careful not to crush them.

Assemble and bake: Pour the filling over the chilled crust. Tap the pan to release air bubbles. Bake for 50–60 minutes, or until edges are set and the center has a slight wobble.
Cool gradually: Turn off the oven and leave the door ajar. Let the cheesecake cool inside for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours.
Serve and garnish: Release from the pan. Top with fresh raspberries, lemon zest, and a dusting of icing sugar before slicing.

What Goes Well With Gordon Ramsay Raspberry and Lemon Cheesecake

Whipped cream or crème fraîche – Adds a soft, airy contrast
Lemon curd drizzle – Enhances the citrusy flavor
Berry compote – Boosts the fruity notes

Mint leaves – Adds a fresh aroma
Espresso or herbal tea – Pairs beautifully with the tartness
Almond shortbread cookies – Serve on the side for extra texture

Key Tips for Making Gordon Ramsay Raspberry and Lemon Cheesecake

Use room-temperature ingredients – Ensures a smooth, lump-free batter
Don’t overmix the eggs – Helps prevent cracks
Bake gently and cool slowly – Avoids sudden temperature changes

Use fresh lemon zest – Adds natural fragrance and flavor
Fold in raspberries last – Minimizes breaking and color bleeding
Chill overnight if possible – Improves flavor and structure

Run a knife around the edge before cooling – Prevents cracks as it contracts

Creative Variations of Gordon Ramsay Raspberry and Lemon Cheesecake

Add a swirl of raspberry puree – For a marbled visual effect
Use lime instead of lemon – For a sharper citrus twist

Top with white chocolate curls – Adds sweetness and contrast
Blend in Greek yogurt – For a lighter, tangy filling
Make mini cheesecakes in muffin tins – Great for parties

Use a nutty base with almonds or pistachios – For added crunch and flavor

Storage Guidelines for Gordon Ramsay Raspberry and Lemon Cheesecake

Refrigerate in a covered container – Keeps fresh for up to 4 days
Freeze slices individually – Wrap in cling film and foil, freeze up to 1 month

Thaw overnight in fridge before serving – Helps maintain texture

Reheating Tips for Gordon Ramsay Raspberry and Lemon Cheesecake

This cheesecake is best served cold or at room temperature

To serve slightly warm: Let sit at room temperature for 30 minutes

Avoid microwaving: Can cause the filling to become rubbery

Nutrition Value (per slice, based on 10 servings):

Calories: 390
Fat: 26g

Carbohydrates: 30g
Sugar: 19g
Protein: 7g

Sodium: 160mg

FAQs

Can I use frozen raspberries for baked cheesecake?

Yes, you can use frozen raspberries straight from the freezer. Don’t thaw them beforehand, as that can cause excess moisture and color bleeding in the batter.

How do I prevent cracks in baked cheesecake?

To avoid cracks, don’t overmix the batter, bake at a low temperature, and cool the cheesecake gradually. Let it rest in the oven with the door ajar for an hour before bringing it to room temperature.

Can I make raspberry and lemon cheesecake ahead of time?

Absolutely. This cheesecake is perfect for making ahead. Bake and chill it at least 4 hours in advance, or preferably overnight, to allow the flavors to develop and the texture to firm up.

How long does baked cheesecake last in the fridge?

Properly stored in an airtight container, baked cheesecake will stay fresh in the fridge for up to 4 days. Keep it chilled until ready to serve for the best flavor and consistency.

Final Words

Gordon Ramsay’s baked raspberry and lemon cheesecake is a perfect blend of creamy, tangy, and sweet. With its buttery crust, vibrant citrus flavor, and bursts of raspberry, this elegant dessert is ideal for any occasion—from garden brunches to dinner parties. It’s a guaranteed favorite with a touch of gourmet flair.