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Lemon Raspberry Swirl Cheesecake

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Some desserts have a way of instantly brightening your day, and Lemon Raspberry Swirl Cheesecake is one of them. The rich, creamy cheesecake infused with zesty lemon pairs beautifully with the sweet-tart raspberry swirl, creating a balance of flavors that’s both refreshing and indulgent. Whether it’s a summer picnic or a cozy evening treat, this cheesecake pairs beautifully with a hearty meal like this Crockpot Beef and Noodles Recipe for a comforting feast. Plus, with its buttery graham cracker crust and eye-catching swirls, it’s as gorgeous as it is delicious.

Lemon Raspberry Swirl Cheesecake with a golden graham cracker crust and vibrant raspberry swirls, garnished with fresh raspberries.

The first time I made Lemon Raspberry Swirl Cheesecake, I was experimenting for a family gathering. I wanted something light yet decadent, sweet but not overpowering. As I swirled the raspberry puree into the smooth lemon-infused batter, the aroma filled my kitchen, making me feel like a pastry chef in a charming little bakery. When I finally served it, my grandmother took one bite, closed her eyes, and smiled. That’s when I knew this cheesecake was something special—a dessert that creates memories as much as it satisfies cravings. If you love a rich, indulgent dessert, you might also enjoy this Easy Cracker Barrel Meatloaf Recipe.

Why You’ll Love This Lemon Raspberry Swirl Cheesecake

  • Perfect balance of flavors – The tartness of lemon complements the sweetness of raspberries beautifully.
  • Rich and creamy texture – Made with cream cheese and sour cream for a velvety consistency.
  • Stunning presentation – The raspberry swirl adds an elegant touch to every slice.
  • Great for any occasion – Ideal for summer gatherings, special celebrations, or as a holiday dessert.
  • Easily customizable – Swap raspberries for another fruit or adjust the sweetness to your preference.

Step-by-Step Guide to Making Lemon Raspberry Swirl Cheesecake

First: Gathering Ingredients

The Raspberry Swirl:

  • 2 1/2 cups fresh or frozen raspberries
  • 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

For the Crust:

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

For the Lemon Cheesecake Filling:

  • 6 tbsp lemon juice
  • 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

A slice of Lemon Raspberry Swirl Cheesecake topped with fresh raspberries and lemon slices, showing its creamy texture and vibrant swirl.

Second: Preparing the Raspberry Swirl

  1. In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth.
  2. In a saucepan over medium heat, cook raspberries and sugar, stirring frequently.
  3. Add the cornstarch mixture and continue to cook, mashing the raspberries as they soften.
  4. Once thickened, blend the raspberry mixture in a food processor, strain to remove seeds, and set aside to cool.

Third: Making the Graham Cracker Crust

  1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press the mixture into the bottom of the springform pan, forming an even layer.
  4. Bake for 10 minutes, then set aside to cool.

Fourth: Preparing the Cheesecake Filling

  1. Reduce oven temperature to 300°F (148°C).
  2. Beat cream cheese, sugar, and flour on low speed until smooth.
  3. Add sour cream, lemon juice, and lemon zest, mixing well.
  4. Incorporate eggs one at a time, then add egg yolks, mixing slowly to avoid overbeating.

Fifth: Assembling and Baking the Cheesecake

  1. Add two tablespoons of cheesecake filling to the cooled raspberry mixture.
  2. Pour 3/4 of the cheesecake filling into the cooled crust.
  3. Drop spoonfuls of half the raspberry filling over the cheesecake and use a knife to swirl.
  4. Add the remaining cheesecake filling, followed by the remaining raspberry swirl.
  5. Place the springform pan in a water bath and bake for 1 hour 25 minutes, until set but slightly jiggly in the center.

Sixth: Cooling and Serving

  1. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
  2. Crack the oven door open for another 30 minutes to continue cooling gradually.
  3. Remove from the oven, cover, and refrigerate for at least 6 hours before serving.
  4. Garnish with fresh raspberries and lemon slices before slicing and serving. For a complete meal, serve this cheesecake after a delicious Garlic Parmesan Chicken and Potatoes Skillet.

Pro Tips for a Lemon Raspberry Swirl Cheesecake

If you want your Lemon Raspberry Swirl Cheesecake to have that bakery-style finish, consider these additional pro tips:

  • Enhance the crust – Add a pinch of cinnamon to the graham cracker crust for extra depth of flavor.
  • Chill overnight – For the best texture and flavor, refrigerate for at least 12 hours before slicing.
  • Experiment with flavors – Swap raspberries for blueberries or strawberries for a fun variation.
  • Use a warm knife for slicing – Run a knife under hot water and wipe it dry before slicing for clean, precise cuts.
  • Store properly – Keep your cheesecake in an airtight container to maintain freshness for up to five days.

Common Mistakes to Avoid When Making Lemon Raspberry Swirl Cheesecake

Even experienced bakers can run into challenges when making Lemon Raspberry Swirl Cheesecake. Avoid these common mistakes to ensure the best results:

  • Overbaking the cheesecake – The center should still have a slight jiggle when you turn off the oven.
  • Skipping the water bath – Baking without a water bath can result in a dry, cracked cheesecake.
  • Not straining the raspberry puree – Leaving seeds in the swirl can create an uneven texture.
  • Cutting too soon – Slicing before the cheesecake is fully chilled can lead to a runny filling.
  • Using cold ingredients – Cold cream cheese and eggs won’t blend smoothly, leading to a lumpy batter.

Close-up of a Lemon Raspberry Swirl Cheesecake slice with a dollop of whipped cream, raspberries, and a lemon wedge.

FAQs About Lemon Raspberry Swirl Cheesecake

What does lemon juice do in a cheesecake?

Lemon juice enhances the tangy flavor and helps balance the richness of the cream cheese filling.

How long will raspberry cheesecake last in the fridge?

Properly stored in an airtight container, it will stay fresh for up to 5 days.

Why won’t my lemon cheesecake set?

Overmixing the batter or underbaking can prevent the cheesecake from setting properly. Make sure to follow the baking and cooling steps carefully.

Can you freeze cheesecake squares?

Yes! Slice the cheesecake into squares, wrap them in plastic wrap, and store in an airtight container in the freezer for up to 2 months.

Conclusion: Lemon Raspberry Swirl Cheesecake

This Lemon Raspberry Swirl Cheesecake is the perfect combination of creamy, fruity, and tangy flavors. Whether you’re making it for a special event or just to satisfy a sweet craving, this cheesecake will always impress. Try this recipe and let us know how it turns out! Don’t forget to share your creation on social media using #LemonRaspberrySwirlCheesecake.

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Lemon Raspberry Swirl Cheesecake Recipe

A rich and creamy Lemon Raspberry Swirl Cheesecake with a buttery graham cracker crust, smooth lemon-infused filling, and a vibrant raspberry swirl. Perfect for summer gatherings, holidays, or a sweet indulgence.

  • Author: Julia Child
  • Prep Time: 1 hour
  • Cook Time: 2 hour 25 minutes
  • Total Time: 3 hour 25 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Raspberry Swirl:

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

For the Crust:

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

The 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

First: Preparing the Raspberry Swirl

  1. In a small bowl, whisk cornstarch, lemon juice, and warm water until smooth.
  2. In a saucepan over medium heat, cook raspberries and sugar, stirring frequently.
  3. Add the cornstarch mixture and continue to cook, mashing the raspberries as they soften.
  4. Once thickened, blend the raspberry mixture in a food processor, strain to remove seeds, and set aside to cool.

Second: Making the Graham Cracker Crust

  1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press the mixture into the bottom of the springform pan, forming an even layer.
  4. Bake for 10 minutes, then set aside to cool.

Third: Preparing the Cheesecake Filling

  1. Reduce oven temperature to 300°F (148°C).
  2. Beat cream cheese, sugar, and flour on low speed until smooth.
  3. Add sour cream, lemon juice, and lemon zest, mixing well.
  4. Incorporate eggs one at a time, then add egg yolks, mixing slowly to avoid overbeating.

Fourth: Assembling and Baking the Cheesecake

  1. Add two tablespoons of cheesecake filling to the cooled raspberry mixture.
  2. Pour 3/4 of the cheesecake filling into the cooled crust.
  3. Drop spoonfuls of half the raspberry filling over the cheesecake and use a knife to swirl.
  4. Add the remaining cheesecake filling, followed by the remaining raspberry swirl.
  5. Place the springform pan in a water bath and bake for 1 hour 25 minutes, until set but slightly jiggly in the center.

Fifth: Cooling and Serving

  1. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
  2. Crack the oven door open for another 30 minutes to continue cooling gradually.
  3. Remove from the oven, cover, and refrigerate for at least 6 hours before serving.
  4. Garnish with fresh raspberries and lemon slices before slicing and serving.

Notes

  • Make Ahead: Cheesecake requires at least 6 hours to set, so it’s best prepared a day in advance.
  • Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • Serving Suggestion: Serve chilled with fresh raspberries, lemon zest, or whipped cream for extra indulgence.

Nutrition

  • Serving Size: 12-14 slices
  • Calories: ~400
  • Sugar: ~22g
  • Sodium: ~278mg
  • Fat: ~28g
  • Saturated Fat: ~16g
  • Unsaturated Fat: ~10g
  • Trans Fat: ~0g
  • Carbohydrates: ~32g
  • Fiber: ~2g
  • Protein: ~7g
  • Cholesterol: ~140mg

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