This Lemon Raspberry Swirl Cheesecake combines tangy lemon flavor with sweet raspberry swirls atop a buttery graham cracker crust, creating a stunning dessert that balances creamy texture with bright, fresh flavors.
Lemon Raspberry Swirl Cheesecake Ingredients
For the crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1½ cups fresh raspberries (or thawed frozen raspberries)
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Tools Used to Make Lemon Raspberry Swirl Cheesecake
- 9-inch springform pan
- Aluminum foil (for water bath)
- Large roasting pan (for water bath)
- Food processor or blender (for raspberry puree)
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Mixing bowls
- Fine mesh strainer
- Rubber spatula
- Cooling rack
- Zester or microplane
How to Make Lemon Raspberry Swirl Cheesecake
Step 1: Prepare the Pan and Preheat
Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up the sides to prevent water from seeping in during baking. This creates a watertight seal for the water bath.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of your prepared springform pan. Bake for 10 minutes, then remove and cool while preparing the filling.
Step 3: Prepare the Raspberry Sauce
Add raspberries, sugar, water, and lemon juice to a small saucepan. Cook over medium heat until raspberries break down (about 5 minutes). Add the cornstarch mixture and continue cooking until thickened (about 1 minute). Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool completely.
Step 4: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese with an electric mixer until completely smooth and free of lumps. Add sugar and continue beating until well combined. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing.
Mix in sour cream, flour, lemon juice, lemon zest, and vanilla extract until just combined. Be careful not to overmix at this stage, as incorporating too much air can cause cracks in your cheesecake.
Step 5: Assemble and Create the Swirl
Pour the cheesecake batter over the cooled crust. Drop spoonfuls of raspberry sauce over the top of the cheesecake. Use a skewer or thin knife to gently swirl the raspberry sauce into the cheesecake batter, creating a beautiful marbled pattern.
Step 6: Prepare Water Bath and Bake
Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake at 325°F for 65-75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The internal temperature should reach about 150°F when tested with a thermometer.
Step 7: Cool Properly
Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking. Remove from the oven, run a thin knife around the edge of the cheesecake, and cool completely on a wire rack for about 2 hours.
Step 8: Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight. This chilling time is crucial for the perfect texture and flavor development.
Serving Lemon Raspberry Swirl Cheesecake
For the perfect presentation, remove your cheesecake from the refrigerator about 30 minutes before serving to take the chill off. This allows the flavors to fully develop and the texture to soften slightly.
When ready to serve, carefully remove the sides of the springform pan by running a warm knife around the edge and releasing the latch. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Serve the cheesecake as is, or take it to the next level with one of these delicious accompaniments:
- Fresh raspberry garnish
- Lemon zest curls
- A dollop of freshly whipped cream
- A drizzle of raspberry sauce
This cheesecake can be stored in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes! Thawed frozen raspberries work perfectly for the raspberry swirl. Make sure to drain excess liquid before using them in the sauce.
Why is my cheesecake cracking?
Cracking usually occurs from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Using a water bath, cooling gradually in the oven, and avoiding overmixing will help prevent cracks.
Can I make this cheesecake without a water bath?
While you can skip the water bath, it helps the cheesecake bake evenly and reduces the risk of cracking. If skipping, bake at a slightly lower temperature (300°F) for a longer time.
How do I know when my cheesecake is done baking?
The edges should be set but the center should still have a slight jiggle when gently shaken. It will continue to set as it cools. An internal temperature of about 150°F indicates it’s done.
Can I freeze this cheesecake?
Absolutely! Wrap the fully cooled cheesecake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use other berries for the swirl?
Yes! Strawberries, blackberries, or blueberries all work well with lemon. Adjust sugar as needed based on the sweetness of your berries.
Final Thoughts
This Lemon Raspberry Swirl Cheesecake is the perfect balance of tart and sweet with a gorgeous presentation. Try it for your next special occasion and wow your guests with this bakery-worthy dessert!