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Lemon Raspberry Cheesecake – Creamy Swirl Dessert for Spring & Summer

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This Lemon Raspberry Swirl Cheesecake features a creamy, citrus-infused filling with tangy raspberry ribbons on a buttery graham crust — perfect for spring and summer celebrations.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • 6 tbsp unsalted butter, melted

  • 2 tbsp granulated sugar

Raspberry Swirl:

  • 1½ cups raspberries (fresh or frozen)

  • 2 tbsp sugar

  • 1½ tsp cornstarch

Filling:

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • ¾ cup sour cream

  • 3 large eggs

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tbsp vanilla extract

Instructions

  • Preheat oven to 325°F. Grease a 9-inch springform pan.

  • Mix crust ingredients. Press into pan base. Bake 8–10 minutes. Cool slightly.

  • Cook raspberries, sugar, and cornstarch in a saucepan until thick. Strain and cool.

  • Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time. Add lemon juice and zest.

  • Pour batter over crust. Swirl raspberry mixture into batter.

  • Bake 50–60 minutes until edges are set. Cool in oven 1 hour, then chill 4+ hours.

  • Garnish and serve.

Notes

  • For smoother texture, use room temp ingredients.

  • Optional: add whipped cream or lemon slices for topping.

  • Keeps in fridge 5 days or freezer 2 months.

Find it online: https://foodemily.com/lemon-raspberry-cheesecake-creamy-swirl-dessert-for-spring-summer/