Lemon Raspberry Swirl Cheesecake

Lemon Raspberry Swirl Cheesecake: A Refreshing and Elegant Dessert

If you’re looking for a show-stopping dessert that’s both refreshing and indulgent, this Lemon Raspberry Swirl Cheesecake is the perfect choice. With its zesty lemon cheesecake filling and sweet raspberry swirl, this cheesecake strikes the perfect balance of tart and sweet. The creamy texture of the cheesecake paired with the buttery graham cracker crust makes each bite simply irresistible. Whether you’re hosting a special occasion or simply treating yourself, this cheesecake is sure to impress.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• ½ cup freshly squeezed lemon juice
• 2 tablespoons grated lemon zest

For the Raspberry Swirl:

• 2 cups fresh raspberries (or frozen, thawed)
• 1 tablespoon granulated sugar

Directions:

Step 1: Prepare the Crust

1. Preheat the Oven
   Preheat your oven to 325°F (160°C).
2. Make the Crust
   In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
3. Press and Bake the Crust
   Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese and Sugar
   In a large bowl, use an electric mixer to beat together the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the Remaining Ingredients
   Add the sour cream, eggs, freshly squeezed lemon juice, and grated lemon zest to the cream cheese mixture. Mix until just combined—be careful not to overmix to avoid cracks in the cheesecake during baking.

Step 3: Create the Raspberry Swirl

1. Blend the Raspberries
   In a blender, blend the fresh (or thawed) raspberries and 1 tablespoon of sugar until smooth. This will be your raspberry swirl mixture.

Step 4: Assemble the Cheesecake

1. Pour the Cheesecake Batter
   Pour the cheesecake batter over the cooled crust and smooth it out evenly with a spatula.
2. Add the Raspberry Swirl
   Spoon the raspberry puree over the cheesecake batter. Use a knife to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect. Be careful not to overmix—you want a pretty swirl, not a fully blended mixture.

Step 5: Bake the Cheesecake

1. Bake
   Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
2. Cool Gradually
   Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This gradual cooling helps prevent cracks.

Step 6: Chill the Cheesecake

1. Chill
   After the hour has passed, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up properly.

Step 7: Serve

1. Serve and Garnish
   Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with fresh raspberries or a dusting of powdered sugar for a beautiful and delicious garnish.

Recipe Summary:

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Cooling Time: 5 hours (includes chilling time)
• Calories: 450 kcal per slice
• Servings: 12 slices

Tips for the Perfect Lemon Raspberry Swirl Cheesecake:

• Room-Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help ensure a smooth, lump-free cheesecake filling.
• Avoid Overmixing: Overmixing the batter can lead to cracks in the cheesecake. Mix just until the ingredients are combined.
• Gradual Cooling: Letting the cheesecake cool gradually in the oven with the door ajar helps prevent cracking.

Why You’ll Love This Lemon Raspberry Swirl Cheesecake

This Lemon Raspberry Swirl Cheesecake is a refreshing twist on the classic cheesecake, offering the perfect balance of tangy lemon and sweet raspberry. The vibrant raspberry swirl not only adds a burst of flavor but also creates a stunning visual effect, making this dessert both delicious and beautiful. The creamy texture of the cheesecake paired with the crunchy graham cracker crust will make it a hit at any gathering!

Lemon Raspberry Swirl Cheesecake

---

• Author: Dulcia
• Total Time: 1 hour 20 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This Lemon Raspberry Swirl Cheesecake offers a delightful combination of zesty lemon and sweet, tangy raspberries. With a buttery graham cracker crust and a creamy cheesecake filling, each bite is the perfect balance of tart and sweet. The raspberry swirl not only adds a pop of color but also brings a burst of fresh fruit flavor, making this dessert visually stunning and absolutely delicious.

---

Ingredients

Scale 1x2x3x

For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
½ cup freshly squeezed lemon juice
2 tablespoons grated lemon zest
For the Raspberry Swirl:
2 cups fresh raspberries (or frozen)
1 tablespoon granulated sugar

---

Instructions

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for about 10 minutes, then set it aside to cool.
In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Use an electric mixer to make this step easier.
Add the sour cream, eggs, lemon juice, and grated lemon zest, and mix until just combined. Be careful not to overmix to avoid cracking during baking.
In a blender, blend the raspberries and 1 tablespoon of sugar until smooth.
Pour the cheesecake batter over the cooled crust and smooth it out evenly.
Spoon the raspberry puree over the batter and use a knife to gently swirl it in, creating a marbled effect without fully mixing it in.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
After the hour has passed, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight for best results.
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with fresh raspberries or a dusting of powdered sugar for garnish.

• Prep Time: 20 minutes
• Cook Time: 60 minutes

Nutrition

• Calories: 450