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.
Ingredients
Scale
Raspberry Filling
- 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
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Cheesecake Filling
- 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
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
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 130 mg
Keywords: lemon cheesecake, raspberry swirl, creamy dessert, graham cracker crust, baked cheesecake, fruity cheesecake
