If you’re looking for a dessert that combines elegance with incredible flavor, look no further than Lemon Raspberry Swirl Cheesecake. This vibrant dessert marries the creamy richness of classic cheesecake with the tart brightness of lemon and the sweet tang of raspberry. Its stunning swirl pattern is as visually captivating as it is delicious, making it a show-stopping centerpiece for any celebration or special occasion.
Why You’ll Love This Cheesecake
- Creamy and Smooth – A velvety filling that melts in your mouth
- Bright and Fruity – The perfect balance of citrus and berry
- Eye-Catching Swirls – Beautiful marbled design with vibrant color
- Make-Ahead Friendly – Perfect for planning ahead for gatherings
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
- ¾ cup sour cream
- ¼ cup all-purpose flour (helps with structure)
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Optional Garnish:
- Fresh raspberries
- Whipped cream
- Lemon zest curls
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool while you prepare the filling.
Step 2: Make the Raspberry Swirl
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes, mashing the berries as they soften.
- Strain the mixture through a fine mesh sieve to remove seeds. Set aside to cool.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar and mix until light and fluffy.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla, lemon juice, lemon zest, sour cream, and flour. Mix until just combined.
Step 4: Assemble the Cheesecake
- Pour the cheesecake filling into the cooled crust.
- Drop spoonfuls of raspberry puree over the top.
- Use a skewer or knife to swirl the raspberry sauce into the batter for a marbled effect.
Step 5: Bake the Cheesecake
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides (water bath method).
- Bake at 325°F (160°C) for 60–70 minutes, or until the center is just set and the edges are lightly golden.
- Turn off the oven and crack the door. Let cheesecake cool inside for 1 hour.
Step 6: Chill and Serve
- Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, garnish with whipped cream, fresh raspberries, and lemon zest.
Tips for Success
- Use room temperature ingredients – Ensures a smooth, lump-free batter.
- Don’t overmix – Prevents cracking by reducing air bubbles.
- Use a water bath – Helps the cheesecake bake evenly without splitting.
- Chill thoroughly – Essential for the perfect texture and clean slices.
Variations
- Strawberry or Blueberry Swirl – Swap out raspberries for a different fruit puree.
- Lemon Curd Layer – Spread a thin layer of lemon curd on top for extra zing.
- Gluten-Free Option – Use gluten-free graham crackers for the crust.
Storage
- Store cheesecake covered in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic wrap and foil for up to 1 month.
Conclusion
Lemon Raspberry Swirl Cheesecake is a dessert that delivers on both looks and taste. Its creamy texture, vibrant fruit flavors, and stunning swirls make it a standout treat that’s sure to impress. Whether you’re baking for a holiday, a party, or just to satisfy a sweet craving, this cheesecake is always a winning choice.
