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Lemon Raspberry Swirl Cheesecake | Tangy Sweet Creamy Dessert Recipe

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Indulge in our Lemon Raspberry Swirl Cheesecake! Tangy lemon and sweet raspberry ribbons dance through velvety cream cheese over a buttery graham crust. Full recipe & nutrition details included.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 1 ¾ cups granulated sugar, divided
  • 32 oz full-fat cream cheese, softened
  • 4 large eggs
  • ½ cup sour cream or full-fat Greek yogurt
  • Zest of 2 lemons and ¼ cup fresh lemon juice
  • 1 ½ cups fresh or frozen raspberries

Instructions

  1. Step 1: Prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of the granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, then let cool on a wire rack.
  2. Step 2: Make the raspberry swirl. In a small saucepan, combine raspberries with ¼ cup of the granulated sugar and 1 tablespoon of lemon juice. Simmer over medium heat for 5-7 minutes, mashing the raspberries, until the sauce thickens slightly. Strain through a fine-mesh sieve to remove seeds if desired, then cool completely.
  3. Step 3: Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with the remaining 1 ¼ cups granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream, lemon zest, and the remaining lemon juice until just blended, being careful not to overmix.
  4. Step 4: Assemble the cheesecake. Pour the cream cheese filling over the cooled crust in the springform pan. Dollop spoonfuls of the cooled raspberry sauce over the top of the filling. Use a knife or skewer to gently swirl the raspberry sauce into the cream cheese mixture for a marbled effect.
  5. Step 5: Bake the cheesecake. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan (this is a water bath). Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  6. Step 6: Cool and chill. Turn off the oven, crack the door open, and allow the cheesecake to cool in the water bath in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • Keep any leftover cheesecake tightly covered in the refrigerator for up to 4-5 days, or wrap individual slices for longer freshness.
  • This cheesecake is best served chilled, but letting it sit at room temperature for 15-20 minutes before serving will truly enhance its creamy texture and flavor.
  • Elevate each slice by adding a few fresh raspberries, a dollop of whipped cream, or a delicate sprinkle of lemon zest right before serving.
  • To achieve that perfectly smooth, crack-free texture, ensure your cream cheese is fully softened and be very careful not to overmix the batter once the eggs are added; gentle mixing is key.

Nutrition

Find it online: https://coookitfast.com/lemon-raspberry-swirl-cheesecake-tangy-sweet-creamy-dessert-recipe/