Lemon Raspberry Swirl Cheesecake

If you love the combination of tart lemon and sweet, tangy raspberries, this Lemon Raspberry Swirl Cheesecake is a dream come true! With a buttery graham cracker crust, a smooth lemon-infused cheesecake filling, and a gorgeous raspberry swirl, this dessert is as stunning as it is delicious. Perfect for special occasions, holidays, or whenever you want to treat yourself!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors – The bright citrus pairs beautifully with sweet raspberries.
• Creamy & Smooth Texture – Baked to perfection for a silky cheesecake.
• Easy Raspberry Swirl – A simple yet elegant touch.
• Make-Ahead Friendly – Tastes even better the next day!

---

Ingredients You’ll Need

For the Crust:

• Graham Crackers (1 ½ cups, crushed)
• Sugar (2 tbsp)
• Melted Butter (6 tbsp)

For the Cheesecake Filling:

• Cream Cheese (24 oz, softened)
• Sugar (¾ cup)
• Eggs (3 large)
• Lemon Juice (¼ cup, freshly squeezed)
• Lemon Zest (1 tbsp)
• Vanilla Extract (1 tsp)
• Sour Cream (½ cup)

For the Raspberry Swirl:

• Raspberries (1 cup, fresh or frozen)
• Sugar (2 tbsp)
• Cornstarch (1 tsp)
• Water (1 tbsp)

---

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan
• Fine mesh strainer
• Toothpick or skewer (for swirling)

---

How to Make Lemon Raspberry Swirl Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the crushed graham crackers, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Raspberry Swirl

1. In a small saucepan, combine raspberries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring, until the raspberries break down and the sauce thickens (about 5 minutes).
3. Strain the mixture through a fine mesh sieve to remove the seeds. Set aside to cool.

Step 3: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add eggs one at a time, mixing just until combined.
3. Mix in the lemon juice, lemon zest, vanilla extract, and sour cream. Do not overmix to avoid air bubbles.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. Spoon small dollops of the raspberry sauce on top.
3. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake batter.

Step 5: Bake the Cheesecake

1. Wrap the outside of the springform pan with foil and place it in a large baking dish.
2. Fill the baking dish with about 1 inch of hot water (water bath method to prevent cracks).
3. Bake at 325°F (160°C) for 50-60 minutes, or until the center is slightly jiggly but set around the edges.

Step 6: Cool & Chill

1. Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside.
2. Transfer to the fridge and chill for at least 4 hours, preferably overnight.

Step 7: Serve & Enjoy!

1. Remove the cheesecake from the springform pan.
2. Garnish with fresh raspberries, lemon zest, or whipped cream if desired.
3. Slice, serve, and enjoy the creamy, citrusy goodness!

---

What to Serve with This Cheesecake

• Whipped Cream – Light and airy, a perfect complement.
• Fresh Berries – Extra raspberries or blueberries for a pop of color.
• Iced Tea or Coffee – A refreshing drink pairing.

---

Tips for the Perfect Cheesecake

• Use Room-Temperature Ingredients – Ensures a smooth, lump-free filling.
• Don’t Overmix the Batter – Prevents too much air, which can cause cracks.
• Water Bath is Key – Helps the cheesecake bake evenly and stay creamy.
• Chill Overnight – Allows the flavors to fully develop.

---

Storing & Freezing

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

---

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Just cook them down as directed—no need to thaw first.

What can I use instead of graham crackers?
Try vanilla wafers, digestive biscuits, or even shortbread cookies.

Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks. If skipping it, place a pan of hot water on the bottom oven rack for extra moisture.

---

Conclusion

This Lemon Raspberry Swirl Cheesecake is the ultimate dessert—creamy, citrusy, and beautifully swirled with raspberries. Whether for a holiday, birthday, or just because, this cheesecake is sure to impress!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: 4+ hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 7g | Carbohydrates: 38g | Fat: 28g | Fiber: 2g | Sugar: 28g

Try this recipe and let me know how it turns out! Don’t forget to share your cheesecake photos and tag me!

Print