Print

Lemon Raspberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This Luscious Lemon Raspberry Swirl Cheesecake is a creamy, tangy dessert featuring a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a vibrant raspberry swirl sauce. Perfect for spring and summer gatherings, its combination of fresh lemon zest and bright raspberry sauce delivers a refreshing twist on a classic cheesecake.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Raspberry Swirl

  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Make the Raspberry Sauce: In a saucepan, combine 1 cup fresh raspberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Simmer over medium heat for 5 to 7 minutes until the mixture thickens slightly. Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes until set and golden. Remove from oven and let it cool completely.
  3. Make the Filling: In a large mixing bowl, beat 4 packages (8 oz each) of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating. Mix in 1 cup sour cream, the zest of 1 lemon, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until well combined. Add 4 large eggs one at a time, mixing on low speed after each addition to maintain a smooth batter.
  4. Assemble the Cheesecake: Pour the creamy cheesecake filling evenly over the cooled crust in the springform pan. Drop spoonfuls of the prepared raspberry sauce over the top of the filling. Using a knife or skewer, gently swirl the raspberry sauce throughout the filling to create a marbled effect.
  5. Bake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly. Once done, turn off the oven, leave the cheesecake inside, and let it cool for 1 hour to prevent cracking.
  6. Chill and Serve: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Before serving, garnish as desired with fresh raspberries or lemon slices for an elegant presentation.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Do not overmix the eggs to prevent excess air, which can cause cracking.
  • Using a water bath during baking can help prevent cracks but is optional.
  • Raspberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Let the cheesecake come to room temperature for 10-15 minutes before serving for the best texture and flavor.

Keywords: lemon cheesecake, raspberry swirl, creamy cheesecake, lemon dessert, homemade cheesecake, spring dessert, fruity cheesecake

Find it online: https://victoriablair.com/lemon-raspberry-swirl-cheesecake-recipe/