Introduction

This Lemon Raspberry Swirl Cheesecake is a delightful combination of tangy lemon and sweet raspberry flavors swirled into a creamy, smooth cheesecake. With a crunchy graham cracker crust and a vibrant raspberry swirl, it’s perfect for any special occasion or a refreshing dessert treat.

A single slice of cheesecake sits on a white speckled plate with raised circular patterns; the cheesecake has two layers — a creamy yellow base layer and a thinner white layer on top swirled with glossy red berry sauce in a marbled pattern, showing rich texture and shine. A vintage silver fork with ornate details lies next to the cake on the right side of the plate. The plate is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams graham crackers (2 sleeves)
142 grams unsalted butter (melted)
27 grams brown sugar
170 grams raspberries (fresh or frozen and thawed)
24 grams granulated sugar
1 teaspoon lemon juice
680 grams full-fat cream cheese (room temperature)
150 grams granulated sugar
76 grams lemon juice
120 grams sour cream (room temperature)
2 tablespoons lemon zest (about 2 lemons)
1 teaspoon vanilla extract
¼ teaspoon salt
4 large eggs (room temperature)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Pulse the graham crackers into fine crumbs in a food processor. In a medium bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until well combined.
Step 3: Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool slightly. Lower the oven temperature to 325°F (165°C) and place a roasting pan filled with water on the bottom rack to create a water bath.
Step 4: In a blender or food processor, blend the raspberries, 24 grams granulated sugar, and 1 teaspoon lemon juice until smooth. Press the mixture through a fine mesh sieve to remove seeds. Set the raspberry purée aside.
Step 5: In a large bowl, beat the cream cheese and 150 grams granulated sugar on medium-high speed until smooth and creamy.
Step 6: On medium-low speed, mix in the 76 grams lemon juice, sour cream, lemon zest, vanilla extract, and salt until fully combined.
Step 7: Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing to prevent cracks.
Step 8: Pour the cheesecake batter over the cooled crust. Spoon the raspberry purée on top and gently swirl it into the batter using a knife or skewer to create a marbled effect.
Step 9: Place the springform pan directly above the water bath in the oven. Bake for 60–70 minutes, until the edges are set but the center still has a slight jiggle.
Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from oven and allow it to come to room temperature.
Step 11: Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight for best results.
Step 12: When ready to serve, top with fresh raspberries, slice, and enjoy your lemon raspberry swirl cheesecake!

Tips & Variations

For a gluten-free option, use gluten-free graham crackers or substitute with crushed gluten-free cookies.
To intensify the raspberry flavor, add a spoonful of raspberry jam to the swirl in addition to the purée.
Make sure all dairy ingredients and eggs are at room temperature to avoid lumps and ensure a smooth batter.
If you don’t have a roasting pan for the water bath, use a large baking dish to hold hot water on the oven’s lower rack.

Storage

Store cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, let it sit at room temperature; cheesecake is best enjoyed chilled but can be warmed slightly if preferred.

How to Serve

A close-up side view of a cheesecake with three visible layers: a thick brown crumb crust at the bottom with a rough texture, a large creamy off-white cheesecake middle layer that looks smooth and dense, and a thin top layer with swirled red and white colors creating a marbled effect. The cheesecake is placed on a round white marble surface. In the blurred background, there is a tall gold candlestick and a white candle. The lighting is soft and warm, highlighting the creamy texture of the cheesecake. 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 swirl?

Yes, frozen raspberries work well. Make sure to thaw them completely and strain the purée to remove excess liquid and seeds before swirling.

How do I prevent cracks in my cheesecake?

Prevent cracks by avoiding overmixing eggs, baking with a water bath to maintain moisture, and cooling the cheesecake gradually with the oven door slightly open before refrigeration.