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Lemon Raspberry Swirl Cheesecake Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Description

This Lemon Raspberry Swirl Cheesecake combines a buttery graham cracker crust with a creamy lemon-infused cheesecake filling beautifully swirled with fresh raspberry purée. Baked in a water bath for a velvety texture, this dessert is perfect for summer gatherings or any special occasion.

Ingredients

Graham Cracker Crust

  • 300 grams graham crackers (2 sleeves)
  • 142 grams unsalted butter (melted)
  • 27 grams brown sugar

Raspberry Swirl

  • 170 grams raspberries (fresh or frozen and thawed)
  • 24 grams granulated sugar
  • 1 teaspoon lemon juice

Lemon Cheesecake Filling

  • 680 grams full-fat cream cheese (room temperature)
  • 150 grams granulated sugar
  • 76 grams lemon juice
  • 120 grams sour cream (room temperature)
  • 2 tablespoons lemon zest (2 lemons)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs (room temperature)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.
  2. Make Graham Cracker Crust: Pulse the graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix the graham cracker crumbs with melted butter and brown sugar until combined.
  3. Bake Crust: Firmly press the crust mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly. Lower the oven temperature to 325°F (165°C) and prepare a water bath by placing a roasting pan filled with water on the bottom oven rack.
  4. Prepare Raspberry Swirl: In a food processor or blender, blend the raspberries, sugar, and lemon juice until smooth. Strain the purée through a fine-mesh sieve to remove seeds and set aside.
  5. Make Lemon Cheesecake Filling: Beat the cream cheese and sugar on medium-high speed until smooth and creamy. Reduce speed to medium-low and mix in lemon juice, sour cream, lemon zest, vanilla extract, and salt until fully combined.
  6. Add Eggs: Add the eggs one at a time, mixing on low speed just until incorporated to avoid overmixing.
  7. Assemble Cheesecake: Pour the cheesecake batter evenly over the baked crust. Spoon the raspberry purée on top. Use a knife or skewer to gently swirl the raspberry purée into the cheesecake batter, creating a marbled effect.
  8. Bake Cheesecake: Place the springform pan on the rack above the water bath in the oven. Bake for 60-70 minutes until the edges are set but the center is slightly jiggly.
  9. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
  10. Cool Completely: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
  11. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
  12. Serve: Once chilled, garnish with fresh raspberries, slice, and enjoy your creamy, tangy lemon raspberry swirl cheesecake.

Notes

  • Use room temperature eggs and cream cheese to avoid lumps in your cheesecake batter.
  • The water bath helps prevent cracks and ensures a smooth, creamy texture.
  • If fresh raspberries are unavailable, frozen thawed raspberries work well for the swirl.
  • Allow the cheesecake to chill thoroughly for clean slicing and enhanced flavor.
  • Line the bottom of the springform pan with parchment paper for easy removal of the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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