This Lemon Raspberry Swirl Cheesecake is a refreshing and indulgent treat. With a velvety smooth cheesecake base, a zesty lemon flavor, and a vibrant swirl of sweet-tart raspberry, it’s the perfect balance of creamy and fruity in every bite.
Why You’ll Love This Recipe?
If you’re a fan of cheesecake, you’re in for a real treat! The tangy lemon flavor and the pop of raspberry add a fresh twist to the classic dessert. Plus, it looks gorgeous with the colorful swirl, making it perfect for any occasion. It’s rich, smooth, and guaranteed to impress your guests.
Ingredients
This cheesecake combines a buttery graham cracker crust with a luscious filling and a swirl of fruity raspberry goodness. Here’s a sneak peek at the ingredients:
- Graham crackers
- Butter
- Cream cheese
- Sour cream
- Sugar
- Eggs
- Fresh lemon juice and zest
- Raspberries
You’ll find the full list below, along with any measurements needed!
Directions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Mix crushed graham crackers with melted butter and press into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, and lemon zest, mixing until fully combined. Add eggs one at a time, mixing between each addition.
- Prepare the Raspberry Swirl: In a small saucepan, heat raspberries over low heat, mashing them to release the juice. Strain to remove seeds, then stir in a little sugar.
- Assemble the Cheesecake: Pour the cream cheese mixture over the cooled crust. Drizzle raspberry sauce on top, and use a knife or skewer to swirl it gently through the cheesecake mixture.
- Bake and Cool: Bake for about 50-60 minutes, until the edges are set but the center is slightly jiggly. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Expert Tips and Tricks
- Prevent Cracks: To prevent cracks, bake the cheesecake in a water bath by placing the pan in a larger pan filled with hot water.
- Chill Time: Be patient and let the cheesecake cool and chill completely before serving. It makes a huge difference in texture.
- Smooth Filling: Beat your cream cheese until smooth and fluffy to avoid lumps in the filling.
Recipe Variations and Possible Substitutions
- Crust Options: Use an Oreo crust instead of a graham cracker crust for a chocolatey twist.
- Fruit Swirl: Try using strawberries, blueberries, or blackberries instead of raspberries for a different flavor combination.
- Dairy-Free Version: Use dairy-free cream cheese and sour cream for a vegan version of this cheesecake.
Serving and Pairing Suggestions
Serve this cheesecake chilled with a dollop of whipped cream and a few extra raspberry or lemon slices on top. For a drink pairing, a glass of chilled Prosecco or a lemony cocktail like a Lemon Drop Martini would complement the flavors beautifully.
Storage and Reheating Tips
- Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Reheating: This cheesecake is best served cold, so no need to reheat—just take it out of the fridge before serving for the best texture.
FAQs
1. Can I use frozen raspberries for the swirl?
Yes, frozen raspberries work perfectly. Just make sure to thaw and strain them before use.
2. Can I make this cheesecake ahead of time?
Definitely! Cheesecake tastes even better after it’s had time to chill and set in the fridge.
3. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly. You can also use a toothpick to check for doneness—it should come out clean when inserted into the center.
4. Can I add more lemon zest for extra flavor?
Absolutely! If you love lemon, feel free to add more zest to the filling for an even bolder lemon flavor.
Conclusion
This Delicious Lemon Raspberry Swirl Cheesecake is the perfect combination of creamy, tangy, and fruity. Whether you’re making it for a special occasion or a weekend treat, it’s sure to wow anyone who takes a bite. The gorgeous swirl not only adds a beautiful pop of color but a refreshing burst of flavor with each forkful. Enjoy every decadent bite!
Print
Delicious Lemon Raspberry Swirl Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Delicious Lemon Raspberry Swirl Cheesecake is a dreamy, creamy dessert that combines the tartness of fresh raspberries, the zesty kick of lemon, and the rich, velvety texture of classic cheesecake. Perfect for any special occasion or a weekend treat!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz (450g) cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tsp grated lemon zest
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/3 cup granulated sugar
- 1 tsp cornstarch
Instructions
Prepare the Graham Cracker Crust:
- Preheat the oven to 325°F (165°C).
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and cornstarch. Stir to combine.
- Cook over medium heat for 5-7 minutes until thickened. Stir constantly to prevent burning.
- Remove from heat and set aside to cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add the sugar and beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Add vanilla extract, lemon juice, and lemon zest. Beat until smooth.
Assemble the Cheesecake:
- Pour the cream cheese mixture into the prepared graham cracker crust.
- Spoon raspberry mixture on top of the cheesecake filling in a swirling motion. Use a knife or skewer to create a beautiful swirl effect by dragging it through the raspberry mixture and cream cheese filling.
Bake the Cheesecake:
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
- Remove from oven and let cool completely before transferring to the refrigerator.
Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Notes
- Ensure cream cheese is fully softened to avoid lumps in your cheesecake filling.
- For a stronger raspberry flavor, add an extra 1/4 cup of raspberries to the swirl.
Nutrition
- Serving Size: 1/12 of cheesecake
- Calories: 430
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Question: should there be flour in this recipe, to make the cheesecake rise? My cheesecake turned out flat