Introduction

This Lemon Raspberry Swirl Cheesecake combines the bright, tangy flavors of fresh lemons with the sweet burst of raspberries, creating a delightful dessert that’s both creamy and refreshing. Perfect for special occasions or any time you want to impress with a homemade treat.

This dessert shows three main layers starting with a crumbly light brown biscuit base, topped by a thick, smooth yellow custard layer with a glossy finish. The top layer is a swirl of white and red cream in a circular pattern, decorated with thin yellow lemon zest strips scattered around and a small pile of vivid red raspberries in the center. The dessert is placed on a round black plate, set on a white marbled texture 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 (for raspberry sauce)
1 tablespoon cornstarch
1 tablespoon water

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, combine the graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 3: Firmly press the crumb mixture into the bottom of a springform pan, creating an even layer.
Step 4: Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool.
Step 5: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
Step 6: Gradually add 1 cup sugar and vanilla extract, beating until fully combined.
Step 7: Add eggs one at a time, mixing thoroughly after each addition.
Step 8: Stir in the lemon juice, zest, and sour cream until the mixture is smooth.
Step 9: For the raspberry sauce, combine raspberries, ¼ cup sugar, lemon juice, cornstarch, and water in a small saucepan.
Step 10: Cook over medium heat, stirring until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool slightly.
Step 11: Pour the cheesecake filling into the cooled crust. Dollop the raspberry sauce on top and swirl it through the filling using a spatula or knife.
Step 12: Bake the cheesecake for 60-70 minutes until the center is set but slightly jiggly.
Step 13: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 14: Remove the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice can be substituted but will affect the taste.
For a decorative look, reserve a few whole raspberries to place on top just before serving.
Try swapping raspberries with blueberries or strawberries for a different berry twist.
If you prefer a firmer crust, bake it for an extra 5 minutes before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, let slices sit at room temperature for 15 minutes to soften before serving. This cheesecake is best enjoyed chilled.

How to Serve

A slice of cheesecake with three visible layers sits on a white plate over a white marbled surface: the bottom layer is a thick, crumbly, light brown crust; the middle layer is creamy white cheesecake filling with swirls of bright yellow and deep red running through it in a marbled pattern; the top is smooth, glossy, and decorated with two fresh red raspberries and thin, translucent lemon slices arranged at the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge to allow the flavors to meld and the texture to set perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake.