Lemon Raspberry Swirl Cheesecake Recipe
This Lemon Raspberry Swirl Cheesecake features a buttery graham cracker crust and a creamy lemon-infused cheesecake filling swirled with a vibrant raspberry sauce. Perfectly balanced with tart lemon and sweet raspberry flavors, this dessert is a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 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
Raspberry Sauce
- 1 cup fresh raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of a springform pan creating an even layer. Bake for 10 minutes, then remove from oven and let cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add sugar and vanilla extract, beating until combined. Add eggs one at a time, mixing thoroughly after each. Add lemon juice, zest, and sour cream, and beat until smooth.
- Prepare Raspberry Sauce: In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring until mixture bubbles and thickens (about 5-7 minutes). Remove from heat and let cool slightly.
- Assemble and Swirl: Pour cheesecake filling into the cooled crust. Dollop raspberry sauce on top and use a rubber spatula or knife to swirl the sauce into the filling, creating a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 60-70 minutes until the center is set but slightly jiggly. Turn off oven and crack door open; let cheesecake cool in the oven for 1 hour.
- Chill Before Serving: Remove cheesecake from oven and refrigerate for at least 4 hours, preferably overnight, before serving for best texture and flavor.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; the center should still have a slight jiggle when done.
- Chilling overnight enhances the cheesecake’s texture and flavor.
- For easier raspberry swirling, let the sauce cool slightly but not set hard before swirling into the filling.
- Use a springform pan to make removing the cheesecake easy and clean.
Keywords: Lemon cheesecake, Raspberry swirl, Easy cheesecake recipe, Creamy lemon dessert, Baked cheesecake, Springform pan dessert
Find it online: https://thedishspot.com/lemon-raspberry-swirl-cheesecake-recipe/
