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Lemon Raspberry Swirl Cheesecake Recipe

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★★★★★

4.6 from 148 reviews

This Lemon Raspberry Swirl Cheesecake features a buttery graham cracker crust layered with a creamy, tangy lemon-flavored cheesecake and a vibrant raspberry swirl. Baked in a water bath for smooth texture and topped with fresh raspberries, it’s a perfect balance of tart and sweet in every bite.

Ingredients

Scale

Graham Cracker Crust

  • 300 grams graham crackers (2 sleeves)
  • 142 grams unsalted butter (melted)
  • 27 grams brown sugar

Raspberry Swirl

  • 170 grams raspberries (fresh or frozen and thawed)
  • 24 grams granulated sugar
  • 1 teaspoon lemon juice

Lemon Cheesecake Filling

  • 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 (2 lemons)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs (room temperature)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Make Grahams Crust: Pulse the graham crackers in a food processor until fine crumbs form. In a medium bowl, mix the graham cracker crumbs with melted butter and brown sugar until evenly combined.
  3. Bake Crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly. Reduce 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.
  4. Prepare Raspberry Swirl: In a food processor or blender, puree raspberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Set aside the smooth purée.
  5. Make Cheesecake Batter: In a large bowl, beat the cream cheese and sugar on medium-high speed until smooth and creamy. On medium-low speed, mix in lemon juice, sour cream, lemon zest, vanilla, and salt until fully blended.
  6. Add Eggs: Add eggs one at a time, mixing on low speed just until incorporated. Take care not to overmix to maintain a creamy texture.
  7. Combine and Swirl: Pour cheesecake batter evenly over the cooled crust. Spoon raspberry purée on top of the batter and gently swirl it into the batter with a knife or skewer to create a marbled effect.
  8. Bake Cheesecake: Place the springform pan on the middle oven rack directly above the water bath. Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly when nudged.
  9. Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking and promote even cooling.
  10. Cool at Room Temperature: Remove cheesecake from oven and let it cool completely to room temperature on a wire rack.
  11. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set fully and develop flavor.
  12. Serve: Once chilled, top the cheesecake with fresh raspberries, slice, and enjoy this luscious lemon raspberry dessert.

Notes

  • Use full-fat cream cheese for a rich and creamy texture.
  • Room temperature ingredients help to avoid lumps and create a smooth batter.
  • The water bath prevents cracking and promotes even baking.
  • Do not overmix the eggs to keep the cheesecake light and creamy.
  • Chilling overnight enhances flavor and texture.
  • Fresh raspberries on top add vibrant color and freshness.

Keywords: Lemon Raspberry Cheesecake, Swirl Cheesecake, Lemon Dessert, Raspberry Swirl, Graham Cracker Crust, Baked Cheesecake

Find it online: https://miarosetti.com/lemon-raspberry-swirl-cheesecake-recipe/