This Lemon Raspberry Swirl Cheesecake is a dreamy treat! With a creamy filling and a lovely swirl of tart raspberry and zesty lemon, it’s like a sunny day on a plate.
You’ll love how fresh and fruity this dessert is—perfect for gatherings or just because! I can never resist a slice, and the bright flavors always brighten my mood. 🍰✨
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a lovely crust. If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafer cookies for a twist!
Cream Cheese: Look for full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel cheese can work as a substitute.
Sour Cream: This adds creaminess and tang. You can replace it with Greek yogurt for a similar effect, just be mindful of the texture.
Fresh Raspberries: While fresh are amazing, frozen berries can also be used. Just thaw them first and drain excess liquid.
Lemon Juice and Zest: Fresh lemon juice is best for flavor, but bottled juice will work in a pinch. Zest adds a pop of flavor so don’t skip it if you can help it!
How Do You Prevent Cracks in Your Cheesecake?
Preventing cracks in cheesecake can be tricky, but here are some tips to help you succeed:
- Evenly beat the filling to avoid incorporating too much air, which can cause cracks.
- Using a water bath helps maintain a consistent temperature. Be sure to wrap the springform pan in foil to prevent water seeping in.
- Turning off the oven and leaving the cheesecake inside with the door slightly ajar for about 1 hour helps it cool gently.
- Chill the cheesecake completely before cutting it. This helps the texture set perfectly!
Lemon Raspberry Swirl Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- 2 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish (Optional):
- Fresh raspberries
- Thin lemon slices
How Much Time Will You Need?
This Lemon Raspberry Swirl Cheesecake takes about 20 minutes of prep time and then needs to bake for 55-65 minutes. After baking, cooling and chilling it will take at least another 4 hours, so plan on allowing a total of around 5-6 hours before you’re ready to dig in, preferably overnight for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing them together well. Press this buttery mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring it’s evenly spread. Pop the crust into the oven for about 10 minutes, then take it out and let it cool while you move on to the next step.
2. Make the Raspberry Swirl:
In a small saucepan over medium heat, toss in the raspberries, sugar, and lemon juice. Cook this mixture, stirring occasionally, until the berries soften and the mixture thickens slightly—this should take about 5-7 minutes. Once done, remove it from the heat and strain it through a fine mesh sieve to catch the seeds. Press gently to get as much of the puree out as possible and let it cool completely.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese together with the granulated sugar until it’s smooth and creamy. Next, add the eggs one at a time, making sure to mix well after each addition. Then, blend in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is combined. Be cautious not to overmix; this helps keep your cheesecake nice and creamy!
4. Assemble the Cheesecake:
Pour half of the cheesecake batter onto the cooled crust, carefully smoothing it out for an even layer. Next, add spoonfuls of the cooled raspberry puree over this layer. Pour the remaining cheesecake batter on top and finish with more dollops of raspberry puree. Take a knife or skewer and gently swirl the raspberry puree through the batter to create a beautiful marbled effect.
5. Bake the Cheesecake:
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the cheesecake pan—this creates a water bath that helps prevent cracking. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the door cracked open, letting the cheesecake cool inside for about 1 hour.
6. Chill and Serve:
After the cooling period, take the cheesecake out of the water bath and let it cool completely at room temperature. Once it’s cool, place it in the refrigerator and chill for at least 4 hours (overnight is ideal). When you’re ready to serve, carefully remove the sides of the springform pan and garnish with fresh raspberries and thin lemon slices if you like.
Enjoy your bright, creamy, and delightfully tart Lemon Raspberry Swirl Cheesecake! It’s sure to be a hit!
Can I Use a Different Type of Crust?
Absolutely! If you’d prefer a gluten-free option, you can use crushed gluten-free cookies or almond flour. For a richer flavor, consider using a chocolate cookie crust!
What’s the Best Way to Prevent Cracking?
To minimize cracks, be sure to mix the batter gently to avoid incorporating too much air. Using a water bath (bain-marie) during baking also helps maintain even heat, and letting the cheesecake cool gradually in the oven will further reduce the chance of cracking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cheesecake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container for up to 2 months. Just thaw it in the fridge overnight before serving.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance and keep it refrigerated until you’re ready to serve. Just remember to add any garnishes right before serving to keep them fresh!
