Print

Raspberry Lemon Cheesecake – Sweet, Tangy & Perfectly Swirled

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Raspberry Swirl Cheesecake features a buttery graham cracker crust, creamy lemon cheesecake filling, and a vibrant raspberry swirl for a bright, showstopping dessert.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs

  • 2 tbsp granulated sugar

  • 6 tbsp melted butter

Raspberry Swirl:

  • 1 cup raspberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch (optional)

Filling:

  • 24 oz cream cheese, softened

  • ¾ cup granulated sugar

  • ¾ cup sour cream

  • 3 large eggs

  • ¼ cup lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Instructions

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

  • Combine crust ingredients, press into pan, and bake 10 minutes.

  • For swirl, cook raspberries, sugar, and lemon juice until thick. Strain and cool.

  • Beat cream cheese until smooth. Add sugar, then eggs, sour cream, lemon juice, zest, and vanilla. Mix until combined.

  • Pour half of the filling into crust. Swirl in raspberry puree. Repeat with remaining filling and more puree.

  • Wrap pan in foil and bake in water bath for 60–70 minutes. Cool in oven 1 hour.

  • Chill in fridge at least 6 hours or overnight.

Notes

  • Raspberry swirl can be made 1–2 days in advance.

  • Use gluten-free graham crackers for a gluten-free version.

  • Top with whipped cream or extra berries for presentation.

Find it online: https://foodemily.com/raspberry-lemon-cheesecake-sweet-tangy-perfectly-swirled/