Name: Lemon Raspberry Swirl Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 35 min
Total time: PT-489654H4M33S
Cuisine: American
Ingredients: 2 1/2 tsp cornstarch; 1 tsp fresh lemon juice; 1 tbsp warm water; 2 1/2 cups (319g) fresh or frozen raspberries; 2 1/2 tsp sugar; 2 1/4 cups (302g) graham cracker crumbs; 10 tbsp (140g) salted butter, melted; 3 tbsp (39g) sugar; 24 ounces (678g) cream cheese, room temperature; 1 cup (207g) sugar; 3 tbsp (24g) all-purpose flour; 3/4 cup (173g) sour cream; 6 tbsp (90ml) lemon juice; 2 tbsp lemon zest; 3 large eggs, room temperature; 2 large egg yolks, room temperature

Jump to Recipe

If you’re looking for a dessert that perfectly balances tart and sweet with a stunning visual touch, the Lemon Raspberry Swirl Cheesecake is your new best friend. This delightful cheesecake combines the creamy richness of classic cheesecake with a refreshing lemon zing and vibrant raspberry swirls, creating a flavor explosion that’s as gorgeous to look at as it is to eat. Whether enjoying a special occasion or simply treating yourself, this Lemon Raspberry Swirl Cheesecake is guaranteed to impress both your taste buds and your guests.

Lemon Raspberry Swirl Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this Lemon Raspberry Swirl Cheesecake are simple yet essential, each playing a crucial role in building layers of flavor, dreamy textures, and visual appeal. From fresh raspberries to tangy lemon zest, every component contributes to the cheesecake’s irresistible charm.

Cornstarch (2 1/2 tsp): Helps thicken the raspberry filling for a luscious swirl.
Fresh lemon juice (1 tsp + 6 tbsp): Adds brightness and balances the sweetness perfectly.
Warm water (1 tbsp): Activates the cornstarch for the raspberry sauce.
Fresh or frozen raspberries (2 1/2 cups/319g): Provides that gorgeous, tangy swirl bursting with vibrant color.
Sugar (2 1/2 tsp + 3 tbsp + 1 cup): Sweetens the raspberry filling, crust, and cheesecake layers just right.
Graham cracker crumbs (2 1/4 cups/302g): Creates a buttery, crunchy crust base that anchors the cheesecake.
Salted butter, melted (10 tbsp/140g): Adds richness to the crust, binding those crumbs perfectly.
Cream cheese, room temperature (24 ounces/678g): The creamy star of the cheesecake, lending that smooth, velvety body.
All-purpose flour (3 tbsp/24g): Stabilizes the cheesecake, ensuring a perfect set without cracks.
Sour cream (3/4 cup/173g): Keeps the cheesecake moist and adds a subtle tanginess.
Lemon zest (2 tbsp): Bursts of citrus oil throughout the batter for an aromatic lift.
Eggs (3 large + 2 large yolks): Provide structure and richness to the cheesecake batter.

How to Make Lemon Raspberry Swirl Cheesecake

Step 1: Prepare the Raspberry Filling

Start the journey by making the raspberry filling that will give the cheesecake its signature swirl and vibrant pops of color. Whisk together cornstarch, lemon juice, and warm water until the starch dissolves smoothly. Then, cook the raspberries and sugar over medium heat, stirring as the juices release, before adding the cornstarch mixture to thicken it gently. Puree and strain this mixture to achieve a smooth, luscious sauce that cools ready to mingle with the cheesecake batter.

Step 2: Make the Crust

Next, prepare the crust that forms the delicious base. Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted salted butter, and sugar, pressing this buttery mixture into the bottom and slightly up the sides of a lined springform pan. Bake for 10 minutes to set the crust’s perfect crunch before cooling it down and wrapping the outside of the pan with aluminum foil to prepare for a water bath later.

Step 3: Mix the Cheesecake Batter

Lower your oven temperature to 300°F (148°C) and prepare the creamy cheesecake filling by beating cream cheese, sugar, and flour on low speed to avoid incorporating too much air, which can cause cracks later. Blend in sour cream, lemon juice, and lemon zest for a fresh citrus kick before carefully adding eggs one at a time plus the extra yolks. This slow, gentle mixing creates a rich, smooth batter with a beautifully light texture.

Step 4: Assemble the Lemon Raspberry Swirl Cheesecake

Blend a small amount of the cheesecake batter into the raspberry puree. Pour about three-quarters of the cheese batter into your cooled crust, then drop half the raspberry filling in spoonfuls over it. Use a knife or spatula to swirl the raspberry folds gently through the batter. Repeat with the remaining batter and raspberry filling, swirling again to create that iconic marbled effect that makes this dessert so visually stunning.

Step 5: Bake with a Water Bath

Place the springform pan inside a larger baking pan and pour warm water halfway up the springform’s side to create a water bath. This prevents cracking and helps the cheesecake bake evenly. Bake for 1 hour and 25 minutes until the center is set but still slightly jiggly. Then, turn the oven off and leave the cheesecake inside with the door closed for 30 minutes to continue gently cooking.

Step 6: Cool the Cheesecake Slowly

After the initial cooling, crack the oven door open and allow the cheesecake to cool for an additional 30 minutes. This slow cooling prevents cracks and helps set the creamy interior perfectly. Finally, chill the cheesecake in the refrigerator until fully set and ready to serve.

How to Serve Lemon Raspberry Swirl Cheesecake

Garnishes

Serve your Lemon Raspberry Swirl Cheesecake with fresh raspberries and thin lemon slices arranged artfully on top. The fresh garnish enhances the natural flavors and adds a festive, fresh appearance that’s perfect for any occasion.

Side Dishes

This cheesecake pairs wonderfully with a light mint or basil-infused whipped cream or even a simple drizzle of clear honey to complement the tangy raspberry and lemon. Fresh berries or a small fruit salad on the side can elevate the whole dessert experience beautifully.

Creative Ways to Present

For a show-stopping presentation, slice the cheesecake into generous wedges and serve them on brightly colored plates that highlight the raspberry swirls. You can also pipe whipped cream rosettes around the edges or sprinkle finely grated lemon zest right before serving to add extra pops of color and flavor.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Raspberry Swirl Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and creamy for up to 3 to 4 days, making it a perfect make-ahead dessert for celebrations or weekend treats.

Freezing

If you want to enjoy this cheesecake later, you can freeze it by wrapping it securely with plastic wrap and aluminum foil. Freeze for up to 1 month for the best quality. Thaw overnight in the refrigerator before serving to retain its luscious texture.

Reheating

Cheesecake is best enjoyed chilled, so there’s no need to reheat it. Just remove it from the fridge about 10-15 minutes before serving to soften slightly and bring out the flavors beautifully.

FAQs

Can I use frozen raspberries for the raspberry filling?

Absolutely! Frozen raspberries work wonderfully in this recipe; just thaw and drain them slightly before cooking to keep the filling from becoming too watery.

How do I prevent cracks on my Lemon Raspberry Swirl Cheesecake?

Mix your batter on low speed to avoid incorporating too much air, bake in a water bath, and cool your cheesecake slowly in the oven and then at room temperature. These steps greatly reduce cracks and result in a smooth, flawless cheesecake surface.

Can I make this cheesecake gluten-free?

Yes! Swap the graham cracker crumbs for a gluten-free alternative and use gluten-free flour in the batter. The rest of the ingredients are naturally gluten-free.

What’s the best way to cut clean slices of cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut. This technique creates smooth, clean slices without tearing the delicate cheesecake.

Can I substitute other berries for raspberries?

You can experiment with blackberries or strawberries, but raspberries provide the perfect balance of tartness and texture for the classic Lemon Raspberry Swirl Cheesecake experience.

Final Thoughts

There’s something undeniably special about the Lemon Raspberry Swirl Cheesecake that makes every bite feel like a celebration. It’s a refreshing, creamy, and visually stunning dessert that is surprisingly easy to make at home once you learn the steps. Trust me, whether you’re serving it for a crowd or indulging in a quiet moment of bliss, this cheesecake will quickly become one of your most cherished recipes. So grab your ingredients, turn on some music, and dive into the fun of creating this unforgettable dessert! Your taste buds will thank you.

Lemon Raspberry Swirl Cheesecake Recipe

★★★★★

5.1 from 29 reviews

Author: Aiden
Total Time: 2 hours 5 minutes plus chilling time
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A luscious Lemon Raspberry Swirl Cheesecake featuring a creamy lemon-infused filling with vibrant raspberry swirls atop a crisp graham cracker crust. This dessert balances tartness and sweetness perfectly, making it an elegant centerpiece for any occasion.

Instructions

Prepare Raspberry Filling: In a small bowl, whisk together cornstarch, fresh lemon juice, and warm water until the cornstarch dissolves. In a medium to large saucepan, combine raspberries and sugar; heat over medium, stirring continuously for 3 minutes to release juices. Add cornstarch mixture and cook for another 3 minutes, mashing raspberries as you stir, until the mixture bubbles and thickens slightly. Puree mixture in a food processor, strain, and set aside to cool.
Make Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and cool. Wrap the sides with aluminum foil to protect from water bath.
Prepare Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth with no lumps, scraping bowl sides as needed. Add sour cream, lemon juice, and lemon zest; mix on low speed until combined. Add eggs one at a time, mixing slowly after each addition, then add egg yolks; mix well and scrape sides again.
Combine Fillings and Bake: Stir 2 tablespoons of cheesecake filling into the cooled raspberry filling. Pour about 3/4 of the cheesecake filling into the crust. Drop spoonfuls of half the raspberry filling on the cheesecake and use a knife or spatula to create swirls. Spread remaining cheesecake filling evenly on top. Spoon the remaining raspberry filling over and gently swirl with a knife. Place the springform pan into a larger pan and pour warm water halfway up the sides of the springform pan, ensuring water does not touch the foil.
Bake and Cool: Bake for 1 hour 25 minutes, until the center is set but still slightly jiggly. Turn off oven and leave the door closed for 30 minutes to allow gentle cooking and cooling. Crack oven door open and cool cheesecake an additional 30 minutes. Remove from oven and water bath, then refrigerate until completely chilled.
Serve: Remove cheesecake from springform pan and place on a serving dish. Garnish with fresh raspberries and lemon slices. Refrigerate until ready to serve. Best enjoyed within 3-4 days for optimal freshness.

Notes

Using room temperature ingredients helps create a smoother cheesecake batter and prevents cracks.
Low mixing speed minimizes air incorporation for a crack-free cheesecake.
Using a water bath ensures even baking and prevents the cheesecake from drying out.
Letting the cheesecake cool gradually inside the oven reduces cracking.
Cheesecake is best served chilled and can be refrigerated up to 4 days.
Make sure to strain raspberry puree to avoid seeds for a silky texture.
Wrap the springform pan with aluminum foil tightly to prevent water leakage during the water bath.

Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Category: Dessert
Method: Baking
Cuisine: American