Lemon Raspberry Swirl Cheesecake Recipe
A luscious Lemon Raspberry Swirl Cheesecake featuring a buttery graham cracker crust, creamy lemon-infused cream cheese filling, and a vibrant raspberry swirl topping, baked to perfection. This dessert balances tart citrus with sweet raspberries, perfect for special occasions or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- 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
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 Swirl
- 1 cup fresh raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter, stirring until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of a springform pan evenly.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to help it set. Remove and allow it to cool while preparing the filling.
- Make the Filling: In a large mixing bowl, beat softened cream cheese on medium speed with an electric mixer until creamy and smooth. Gradually add 1 cup sugar and vanilla extract, beating well. Add eggs one at a time, mixing thoroughly after each. Then add lemon juice and zest, followed by sour cream, beating until smooth and fully combined.
- Prepare Raspberry Swirl: In a small saucepan, combine fresh raspberries, ¼ cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly until mixture thickens and bubbles, about 5–7 minutes. Remove from heat and let cool slightly.
- Assemble Cheesecake: Pour the cream cheese filling into the cooled crust. Dollop the raspberry sauce over the top and use a rubber spatula or knife to create swirls in the filling.
- Bake the Cheesecake: Place cheesecake in the oven and bake for 60–70 minutes until the center is set but slightly jiggly. Then, turn off the oven and crack the door open. Let cheesecake cool in the oven for 1 hour.
- Chill: Remove from oven and refrigerate cheesecake for at least 4 hours, preferably overnight, before serving. This chilling allows the flavors to meld and the cheesecake to firm up completely.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- Do not overmix the batter once eggs are added to prevent cracking.
- Allow the cheesecake to cool slowly in the oven to minimize cracks.
- Fresh raspberries provide the best flavor, but frozen can be used, thawed and drained.
- A springform pan is recommended for easy removal.
- For a more intense lemon flavor, increase zest by half a lemon.
Keywords: lemon cheesecake, raspberry swirl cheesecake, lemon raspberry dessert, baked cheesecake, creamy cheesecake
