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Lemon Raspberry Swirl Cheesecake Recipe

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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.

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.

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