Lemon Raspberry Swirl Cheesecake Recipe
This Lemon Raspberry Swirl Cheesecake is a luscious and creamy dessert combining the tartness of fresh lemon and sweet raspberries swirled into a smooth cream cheese base. Baked to perfection and chilled until set, it offers a beautiful marbled presentation and a refreshing flavor perfect for spring and summer occasions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Base
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1/2 cup (120 ml) sour cream
Raspberry Swirl
- 1 cup (125 g) fresh raspberries
- 2 tbsp (25 g) granulated sugar
- 1 tbsp water
Crust (optional)
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make raspberry puree: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat for about 5 minutes until the raspberries break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove seeds and set aside to cool.
- Mix cheesecake batter: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, lemon zest, and sour cream until just combined.
- Assemble and swirl: Pour half of the cheesecake batter over the prepared crust. Drizzle half of the raspberry puree over the batter. Pour the remaining cheesecake batter on top, then drizzle the remaining raspberry puree. Use a skewer or knife to gently swirl the raspberry puree into the cheesecake batter to create a marbled effect.
- Bake the cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still slightly jiggles when shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill to set: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop the flavors.
- Serve: Carefully remove the sides of the springform pan and slice the cheesecake. Garnish with fresh raspberries and lemon zest if desired before serving.
Notes
- For a smoother raspberry swirl, strain the raspberry puree well to remove all seeds.
- You can substitute the graham cracker crust with crushed digestive biscuits if preferred.
- To prevent cracking, avoid overbaking and use the oven cooling method described.
- Allow the cheesecake to rest at room temperature for about 15 minutes before slicing for cleaner cuts.
Keywords: lemon raspberry cheesecake, swirl cheesecake, baked cheesecake, lemon desserts, raspberry desserts
