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Pretty Lemon Raspberry Swirl Cheesecake

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This bright, creamy cheesecake features a lemon-kissed filling and vibrant raspberry swirl atop a buttery graham cracker crust—baked to perfection and chilled for the ultimate tangy-sweet dessert.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Raspberry Swirl:

  • 1 cup raspberries (fresh or thawed)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch

For the Filling:

  • 24 oz cream cheese (3 blocks), softened

  • 1 cup granulated sugar

  • ¾ cup sour cream

  • 2 tbsp fresh lemon juice

  • Zest of 1 lemon

  • 1 tsp vanilla extract

  • 3 large eggs

Instructions

  • Preheat oven to 325°F. Line and grease a 9-inch springform pan.

  • Mix crust ingredients, press into pan, and bake for 8–10 minutes. Let cool.

  • Cook raspberry swirl ingredients until thickened. Strain seeds and cool.

  • Beat cream cheese and sugar until smooth. Mix in sour cream, lemon juice, zest, vanilla.

  • Beat in eggs one at a time, mixing gently.

  • Pour filling over crust. Swirl in raspberry puree with a skewer.

  • Bake in water bath for 55–65 minutes. Cool 1 hour in oven, then chill 4+ hours.

  • Top with whipped cream, raspberries, or lemon zest. Serve chilled.

Notes

  • Chill overnight for best texture.

  • Fresh lemon and real vanilla make a big difference.

  • Use a hot knife for clean cuts.

Find it online: https://foodemily.com/pretty-lemon-raspberry-swirl-cheesecake/