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Lemon Raspberry Swirl Cheesecake

A creamy cheesecake with a bright lemon flavor and beautiful raspberry swirls, all on a buttery graham cracker crust.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons melted butter
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry preserves, seedless

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
  2. Beat cream cheese and 1 cup sugar until smooth. Add sour cream, then eggs one at a time, mixing just until combined. Stir in lemon juice, lemon zest, and vanilla.
  3. Pour filling over crust. Drop spoonfuls of raspberry preserves over the top. Use a knife to gently swirl the preserves into the batter.
  4. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett