Name: Lemon Raspberry Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup granulated sugar; ½ cup unsalted butter, melted; 4 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; Juice and zest of 2 lemons; 1 cup sour cream; 1 cup fresh raspberries; ¼ cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon water

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Introduction

This Lemon Raspberry Swirl Cheesecake combines the tangy brightness of fresh lemons with the sweet tartness of raspberries, all wrapped in a creamy, smooth cheesecake. The graham cracker crust adds the perfect crunchy contrast to this elegant dessert that’s sure to impress.

A close-up of a single slice of a smooth, creamy cheesecake with a light golden crumbly base. The cheesecake has a white top layer with vibrant swirls of red and yellow sauce spread all over in a marble pattern. On the top edge of the slice, there are two fresh red raspberries and three thin lemon slices arranged in a row. The dessert is served on a white plate, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar (for crust)
½ cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
4 large eggs
Juice and zest of 2 lemons
1 cup sour cream
1 cup fresh raspberries
¼ cup sugar (for raspberry sauce)
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of a springform pan to create an even layer. Bake for 10 minutes, then remove and let the crust cool while you prepare the filling.
Step 2: In a large mixing bowl, beat the softened cream cheese on medium speed until creamy and smooth. Gradually add 1 cup sugar and vanilla extract, beating until well combined.
Step 3: Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the lemon juice, lemon zest, and sour cream until smooth and fully combined.
Step 4: In a small saucepan, combine raspberries, ¼ cup sugar, lemon juice, cornstarch, and water. Stir over medium heat until the mixture bubbles and thickens, about 5 to 7 minutes. Remove from heat and let the raspberry sauce cool slightly.
Step 5: Pour the cheesecake filling over the cooled crust. Spoon dollops of the raspberry sauce on top, then use a spatula or knife to create swirls throughout the cheesecake.
Step 6: Bake the cheesecake for 60 to 70 minutes, until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
Step 7: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to fully set.

Tips & Variations

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the filling mixture.
Use frozen raspberries if fresh aren’t available, just thaw and drain before making the sauce.
Line the bottom of the springform pan with parchment paper to prevent sticking and make removal easier.
To prevent cracking, avoid overmixing the batter and do not open the oven door during the first hour of baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, you can enjoy it chilled or leave it at room temperature for 15–20 minutes. Avoid freezing as the texture may change upon thawing.

How to Serve

A round cake sits on a silver plate, with three distinct layers visible: the bottom layer is a crumbly, light brown crust; the middle layer is a smooth, bright yellow; the top layer is white with red swirls creating a marbled effect, and it is decorated with thin, pale orange strips scattered across the surface. On top of the cake, there are five raspberry fruits clustered in the center, with a thin slice of lemon leaning against them. The cake is against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before cooking to avoid a watery sauce.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid. It will continue to set as it cools and chills in the refrigerator.