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Lemon Raspberry Swirl Cheesecake

A creamy lemon cheesecake with a vibrant raspberry swirl and a graham cracker crust, combining tart lemon flavors with sweet raspberry in a smooth, rich dessert.

  • Total Time: 5 hours 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 tsp sugar

Instructions

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar to form the crust. Press into a springform pan and bake for 10 minutes, then set aside to cool.
  2. Make the raspberry filling: Whisk cornstarch, lemon juice, and warm water until cornstarch dissolves. In a saucepan, combine raspberries and sugar and cook over medium heat for 3 minutes, stirring. Add cornstarch mixture, cook another 3 minutes until slightly thickened. Puree and strain the mixture, then set aside to cool.
  3. Reduce oven temperature to 300°F (149°C). Beat cream cheese, sugar, and flour until smooth. Mix in sour cream, lemon juice, and lemon zest.
  4. Add eggs one at a time, then the egg yolks, beating well after each addition. Scrape down bowl sides as needed.
  5. Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry puree over the cheesecake and swirl with a knife. Repeat with remaining batter and raspberry puree, creating a swirl pattern.
  6. Bake for about 60 minutes or until the edges are set and the center slightly jiggles.
  7. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour. Remove and cool completely at room temperature.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use room temperature eggs and cream cheese for a smooth batter. Puree and strain raspberry mixture to avoid seeds. Let cheesecake cool gradually in the oven to prevent cracking.

  • Author: Dorothy Miller
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 140mg