Introduction

This Luscious Lemon Raspberry Swirl Cheesecake combines a creamy, tangy lemon filling with a vibrant raspberry swirl, all resting on a buttery graham cracker crust. It’s a refreshing dessert perfect for any occasion that will impress your guests and satisfy your sweet tooth.

A slice of cheesecake with three visible layers sits on a white plate with a delicate pattern. The bottom layer is a golden crumbly crust, the middle layer is a smooth creamy off-white cheesecake, and the top layer is decorated with swirled red and yellow patterns creating a marbled effect. Fresh red raspberries are piled on top, with a few scattered around the plate, and a thin lemon slice rests next to the cake. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 cup sour cream
4 large eggs
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh raspberries
2 tbsp granulated sugar (for raspberry sauce)
1 tbsp lemon juice (for raspberry sauce)

Instructions

Step 1: Make the raspberry sauce by combining fresh raspberries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes until thickened, then strain through a fine mesh sieve to remove seeds. Set aside to cool.
Step 2: Preheat the oven to 325°F (160°C). In a bowl, mix together graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then remove and set aside to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue mixing. Blend in sour cream, lemon zest, lemon juice, and vanilla extract until incorporated.
Step 4: Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent cracks during baking.
Step 5: Pour the cheesecake filling over the cooled crust. Spoon dollops of the raspberry sauce onto the surface and use a knife or skewer to create swirls by gently dragging it through the sauce and filling.
Step 6: Bake the cheesecake for 55-65 minutes until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Step 7: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set. Garnish with fresh raspberries or lemon slices before serving, if desired.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
For a more intense lemon flavor, add a teaspoon of lemon extract along with the lemon juice and zest.
Substitute fresh raspberries with frozen ones if fresh are not available; just thaw and drain excess liquid before making the sauce.
Wrap leftover cheesecake tightly in plastic wrap to prevent it from drying out in the fridge.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 2 months. To reheat, thaw in the refrigerator overnight and bring to room temperature before serving for the best texture and flavor.

How to Serve

A slice of cheesecake sits on a white plate over a white marbled texture, featuring three distinct layers: a crumbly light brown crust at the bottom, a thick yellow cream cheese layer with smooth red swirls that create a marbled effect, and a topping of white whipped cream with swirled peaks. Fresh red raspberries are placed both on top of the whipped cream and around the base of the slice, adding contrasting bright color and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust for this cheesecake?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or even a chocolate cookie crust to add a different flavor profile.

How do I prevent cracks on the cheesecake surface?

Mix the batter gently on low speed and avoid overbeating. Baking the cheesecake at a lower temperature and allowing it to cool gradually in the oven helps prevent cracks as well.