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Lemon Raspberry Swirl Cheesecake Recipe

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4.7 from 82 reviews

This Lemon Raspberry Swirl Cheesecake combines creamy, tangy lemon-flavored cheesecake with a vibrant raspberry swirl, all atop a buttery graham cracker crust. The luscious combination of fresh raspberries and lemon zest creates a refreshing dessert perfect for any occasion.

Ingredients

Raspberry Filling

  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups fresh or frozen raspberries
  • 2 1/2 tsp sugar

Crust

  • 2 1/4 cups graham cracker crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar

Lemon Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

  1. Prepare the Raspberry Filling: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves completely. In a medium saucepan over medium heat, combine raspberries and sugar. Stir occasionally for about 3 minutes until the raspberries begin to break down. Add the cornstarch mixture and cook for an additional 3 minutes, stirring constantly, until the filling thickens. Remove from heat, then puree the mixture and strain it through a fine mesh sieve to remove seeds. Set aside.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until fully combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool while you prepare the filling.
  3. Prepare the Lemon Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour together until smooth and creamy. Add the sour cream, lemon juice, and lemon zest, mixing thoroughly. Next, incorporate the eggs one at a time, beating gently after each addition to keep the mixture smooth. Fold in 2 tablespoons of the prepared raspberry filling to incorporate a subtle raspberry flavor.
  4. Assemble and Bake: Pour approximately three-quarters of the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of the remaining raspberry filling over the cheesecake layer and use a skewer or knife to gently swirl the raspberry into the cheesecake filling, creating a marbled effect. Pour the remaining cheesecake filling over the top and repeat the process with the remaining raspberry filling. Place the springform pan in a water bath (a larger pan filled with hot water reaching halfway up the side of the cake pan) and bake in the oven for 1 hour and 25 minutes. The center should be set but still have a slight jiggle when gently shaken.
  5. Chill and Serve: After baking, turn off the oven and crack the door open to allow the cheesecake to cool gradually inside the oven to prevent cracking. Once cooled to room temperature, refrigerate the cheesecake until completely chilled, at least 4 hours or overnight. Carefully remove from the springform pan, garnish with fresh raspberries and lemon slices, then serve.

Notes

  • Using room temperature eggs and cream cheese helps ensure a smooth cheesecake batter without lumps.
  • Be sure to strain the raspberry puree to create a smooth swirl free of seeds.
  • Water bath baking is essential to prevent cracking and to achieve the right texture.
  • For easier release, wrap the outside of the springform pan with aluminum foil before placing it in the water bath to prevent leaks.
  • Allow the cheesecake to chill fully in the refrigerator for clean slices when serving.

Find it online: https://forkvista.com/lemon-raspberry-swirl-cheesecake-recipe/