Lemon Raspberry Swirl Cheesecake Recipe

When I make this cheesecake, the kitchen fills with the aroma of lemon zest and baked crust, inviting curiosity from anyone nearby. You’ll notice how the crust is lightly crisp with the buttery graham cracker base, perfectly framing the luscious cheesecake inside. Trust me, once you try this recipe, it’s going to be one you reach for time and again, whether for weekend treats or a crowd-pleasing dessert.

This recipe is a wonderful weekend project — just the right balance of hands-on prep and leisurely baking time. It teaches you key cheesecake techniques like swirling fillings and cooking in a water bath for that perfect, crack-free surface. I’m excited to share all the secrets that help this Lemon Raspberry Swirl Cheesecake Recipe shine in your kitchen!

Ingredient Guide

• Cornstarch: Thickens the raspberry filling for a smooth, seedless texture.
• Fresh lemon juice & zest: Adds bright acidity and fragrant citrus notes that wake up the cheesecake.
• Raspberries: Fresh or frozen, they bring a sweet-tart contrast and vibrant color.
• Graham cracker crumbs: The classic crunchy, buttery base that holds everything together.
• Salted butter: Enhances the crust’s richness and balances sweetness.
• Cream cheese: The heart of the cheesecake, make sure it’s softened for a luscious, creamy batter.
• Sugar: Sweetens both the crust and filling without overpowering the fresh flavors.
• All-purpose flour: Helps with structure so the cheesecake holds its shape after baking.
• Sour cream: Adds a subtle tang and velvety finish to the filling.
• Eggs and yolks: Provide richness and bind all the ingredients perfectly.

Prep Before You Begin

Timing and preparation are key to this Lemon Raspberry Swirl Cheesecake Recipe. Before you start, gather and measure all your ingredients—that mise en place will save you stress later. Preheat your oven as directed to ensure a consistent baking environment. Also, bring your cream cheese and eggs to room temperature for the smoothest batter. Having everything ready means you can focus on the fun swirling and baking.

• 9-inch springform pan (essential for easy removal of the cheesecake)
• Medium saucepan for cooking raspberry filling
• Mixing bowls and electric hand mixer or stand mixer for creamy batter
• Fine mesh strainer (to remove raspberry seeds for a silky swirl)
• Measuring spoons and cups for precise ingredients
• Roasting pan or baking dish for your water bath setup
• Offset spatula or spoon for swirling the raspberry filling
• Optional: silicone spatula for smooth mixing and scraping down bowls

How to Make Lemon Raspberry Swirl Cheesecake Recipe

1. Prepare the raspberry filling: Whisk the cornstarch, lemon juice, and warm water in a small bowl until smooth. Over medium heat in a saucepan, combine the raspberries and sugar, stirring gently for about 3 minutes until the fruit begins to soften and release juices. Add the cornstarch mixture and cook for another 3 minutes until thickened — you’ll see it turn glossy and velvety. Remove from heat, then puree with a blender and strain through a fine sieve to remove seeds. Set aside to cool.
2. Make the crust: Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your springform pan—don’t skimp on pressing, as a compact crust holds better. Bake for 10 minutes until lightly golden and fragrant. Allow it to cool while you prepare the filling.
3. Prepare the lemon cheesecake filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese with sugar and flour until completely smooth and creamy — no lumps here. Add sour cream, lemon juice, and zest, mixing gently but thoroughly so the flavors meld beautifully. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then fold in 2 tablespoons of the cooled raspberry filling for a subtle fruity note inside the batter.

4. Assemble and swirl: Pour about three-quarters of the cheesecake filling evenly over the cooled crust. Dollop spoonfuls of raspberry filling across the surface, then gently swirl it into the batter using a knife or skewer — the key is gentle, artistic motions that create beautiful ripples without deflating the batter.
5. Add remaining layers: Spoon the rest of the cheesecake filling over the top, smoothing it out with a spatula. Repeat the swirling process by dotting on more raspberry filling and creating gentle patterns. This layering makes the presentation stunning and balances the flavors wonderfully with bright raspberry spots throughout.
6. Bake in a water bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of your cheesecake pan. Bake at 300°F (148°C) for 1 hour and 25 minutes, or until the edges are set and the center still jiggles slightly when nudged. This gentle steam bath keeps your cheesecake creamy and crack-free.
7. Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool gradually inside for about an hour. Then transfer to the fridge, chilling for at least 4 hours or overnight. This slow cooling prevents sudden temperature changes that cause cracks and allows flavors to develop fully.
8. Serve and garnish: Remove the cheesecake from the springform pan carefully. Garnish with fresh raspberries and thin lemon slices for a fresh, inviting finish. Serve chilled to enjoy its creamy, tangy, and lightly crisp crust in every bite.

Creative Variations for Lemon Raspberry Swirl Cheesecake Recipe

• Add a touch of vanilla extract to the cheesecake batter for a smoother, more aromatic base.
• Substitute blackberries for raspberries to create a deeper berry flavor and a darker swirl.
• Use lemon curd instead of fresh lemon juice in the filling for extra richness and tang.
• Add crushed toasted pistachios or almonds on the crust for textural contrast and nutty flavor.
• For a lighter twist, swap sour cream for Greek yogurt without compromising creaminess.
• Turn it into mini cheesecakes using muffin tins for easy sharing and portion control.

Storage, Freezing & Reheating

• Keep refrigerated tightly covered for up to 3-4 days to maintain freshness and texture.
• Freeze individual slices wrapped well in plastic and foil for up to 2 months; thaw overnight in the fridge.
• Reheat slightly at room temperature before serving if desired, but avoid microwaving to keep texture intact.
• This cheesecake also freezes well uncut—freeze fully cooled, then slice after thawing.

Lemon Raspberry Swirl Cheesecake Recipe FAQs

• Can I use frozen raspberries? Yes! Just thaw and drain them well before cooking to remove excess moisture.
• Why do I bake cheesecake in a water bath? It provides gentle, even heat to minimize cracking and keeps the texture creamy.
• How do I prevent seeds in the raspberry swirl? Puree the cooked raspberries and strain the mixture through a fine sieve before using.
• Can I substitute sour cream? Greek yogurt works as a replacement, though sour cream offers a slightly richer tang.
• Why is room temperature cream cheese important? It blends more easily, preventing lumps and ensuring a smooth, creamy filling.

Lemon Raspberry Swirl Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 71 reviews

This Lemon Raspberry Swirl Cheesecake combines a creamy, tangy lemon-flavored cheesecake with a vibrant raspberry swirl, all nestled on a buttery graham cracker crust. The luscious raspberry filling adds a fresh fruity touch that perfectly complements the rich lemon cheesecake, baked gently in a water bath for a smooth, velvety texture. Ideal for spring or summer gatherings, this dessert balances tartness and sweetness in every bite.

• Author: Olivia
• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Total Time: 5 hours 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Raspberry Filling

• 2 1/2 tsp cornstarch
• 1 tsp fresh lemon juice
• 1 tbsp warm water
• 2 1/2 cups fresh or frozen raspberries
• 2 1/2 tsp sugar

Crust

• 2 1/4 cups graham cracker crumbs
• 10 tbsp salted butter, melted
• 3 tbsp sugar

Lemon Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 3/4 cup sour cream
• 6 tbsp lemon juice
• 2 tbsp lemon zest
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature

Instructions

1. Prepare the Raspberry Filling: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves completely. In a medium saucepan over medium heat, combine the raspberries and sugar, stirring continuously for about 3 minutes until the mixture softens. Add the cornstarch mixture and cook for another 3 minutes or until the filling thickens. Remove from heat, then puree the mixture and strain it through a fine sieve to remove the seeds, setting the smooth raspberry filling aside to cool.
2. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
3. Prepare the Lemon Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and flour, beating until well combined and smooth. Mix in the sour cream, lemon juice, and lemon zest until evenly incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in 2 tablespoons of the prepared raspberry filling to create a subtle swirl effect.
4. Assemble and Bake: Pour three-quarters of the lemon cheesecake filling evenly over the cooled crust in the springform pan. Drop spoonfuls of the remaining raspberry filling in multiple spots over the filling, then gently swirl with a knife to create a marbled pattern. Pour the remaining cheesecake filling over the swirled layer and repeat the spooning and swirling of raspberry filling on top. Place the springform pan in a larger baking dish and add hot water to create a water bath, filling it about halfway up the sides of the springform pan. Bake for approximately 1 hour and 25 minutes, or until the center is set but still slightly jiggly when gently shaken.
5. Chill and Serve: Once baked, turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly inside the oven to prevent cracking. After it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set and chill. When ready to serve, carefully remove the cheesecake from the springform pan and garnish with fresh raspberries and lemon slices for a bright and elegant presentation.

Notes

• Using room temperature eggs and cream cheese helps achieve a smoother batter and prevents lumps.
• Straining the raspberry puree is important to avoid seeds in the final cheesecake texture.
• Baking in a water bath ensures the cheesecake cooks evenly and avoids cracking.
• Allow the cheesecake to chill thoroughly for best slicing results.
• Fresh berries and lemon zest can be used as garnish for added visual appeal and flavor.