Lemon and raspberry—two flavors that bring sunshine to your plate! This Lemon Raspberry Swirl Cheesecake is a creamy, zesty, and fruity dessert that’s as stunning as it is delicious. With its velvety lemon base and vibrant raspberry swirls, it’s the perfect way to impress guests or treat yourself to something special.
Why You’ll Love This Recipe?
- Bright and Tangy: The lemon and raspberry flavors create a refreshing combination.
- Beautiful Swirl Design: It looks as good as it tastes!
- Creamy and Smooth: The perfect cheesecake texture in every bite.
- Impressive Yet Easy: A great dessert for any occasion.
Ingredients
This recipe brings together fresh, vibrant flavors with classic cheesecake ingredients.
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Fresh lemon juice and zest
- Raspberry puree
Full list of ingredients with exact measurements is below in the recipe card.
Directions
- Make the Crust: Combine graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of a springform pan, then bake briefly.
- Prepare the Filling: Beat softened cream cheese until fluffy. Add sugar, eggs (one at a time), lemon juice, and zest. Mix just until smooth.
- Create the Swirl: Pour half of the filling into the crust. Drizzle half the raspberry puree in thin lines over the top. Use a toothpick to gently swirl the puree. Repeat with the remaining filling and puree for a layered effect.
- Bake in a Water Bath: Wrap the pan in foil and place it in a larger baking dish filled with hot water. Bake until the edges are set but the center still jiggles.
- Cool and Chill: Turn off the oven and let the cheesecake cool gradually with the door ajar. Chill in the refrigerator for at least 6 hours or overnight.
Expert Tips and Tricks
- Fresh Raspberries Are Key: Use fresh raspberries for the puree to achieve the best flavor and color.
- Don’t Overmix: Mix just until the ingredients are combined to avoid cracks.
- Use a Water Bath: It prevents the cheesecake from drying out and cracking.
- Clean Slices: Use a sharp knife dipped in warm water for perfectly clean slices.
Recipe Variations and Possible Substitutions
- Other Fruits: Swap raspberries for strawberries, blueberries, or blackberries.
- Citrus Twists: Use lime or orange instead of lemon for a different citrus note.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Chocolate Lovers: Add a drizzle of white chocolate for extra decadence.
Serving and Pairing Suggestions
This cheesecake pairs beautifully with:
- A dollop of whipped cream.
- Fresh raspberries and a sprinkling of powdered sugar.
- A hot cup of tea or a glass of sparkling wine.
Storage and Reheating Tips
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Slice the cheesecake and wrap each slice in plastic wrap, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheat: Cheesecake is best served chilled, but you can warm a slice slightly for a softer texture.
FAQs
1. Can I use frozen raspberries?
Yes! Just thaw them and blend into a puree. Strain to remove the seeds for a smooth texture.
2. What if I don’t have a springform pan?
You can use a deep cake pan lined with parchment paper. Leave some overhang for easy removal.
3. How do I avoid cracks in my cheesecake?
Use a water bath, avoid overmixing, and cool the cheesecake gradually in the oven before refrigerating.
4. Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day, making it perfect for prep-ahead desserts.
Conclusion
This Lemon Raspberry Swirl Cheesecake is a burst of sunshine on a plate, combining tart, creamy, and sweet flavors into a stunning dessert. Whether it’s for a celebration or just because you deserve something special, this cheesecake is sure to delight.
Give it a try and let me know how it turned out—especially how you mastered that swirl! Happy baking!
Print
Delicious Lemon Raspberry Swirl Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 4 hours 20 minutes (including cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Raspberry Swirl Cheesecake is the perfect combination of creamy cheesecake and refreshing, tangy lemon with a swirl of vibrant raspberry. It’s a dessert that will brighten up any occasion, from casual dinners to special celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- 2 tbsp sugar (for raspberry swirl)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, lemon zest, and lemon juice.
- Pour the cream cheese mixture into the prepared crust.
- In a separate bowl, mash the raspberries with 2 tablespoons of sugar. Spoon dollops of the raspberry mixture over the cheesecake batter and use a knife to swirl it in.
- Bake for 55-60 minutes or until the edges are set, and the center is slightly jiggly.
- Let the cheesecake cool completely before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- Be sure to let the cheesecake cool completely before refrigerating to prevent cracking.
- You can use frozen raspberries if fresh ones are unavailable.
- If you prefer a stronger lemon flavor, you can add more lemon zest or juice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg