Print

Luscious Lemon Raspberry Swirl Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Raspberry Swirl Cheesecake is a stunning and creamy dessert that balances tangy lemon with sweet raspberry in a beautiful marbled swirl. This rich yet refreshing cheesecake is perfect for holidays, special occasions, or anytime you want to impress with a vibrant, fruity treat.

Ingredients

  • Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • Cheesecake Filling
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Raspberry Swirl
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • Optional Toppings
  • Fresh raspberries
  • Lemon zest
  • Whipped cream

Instructions

  • Make the Raspberry Swirl:
    Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Simmer 5–7 minutes until thickened. Strain to remove seeds and let cool.
  • Make the Crust:
    Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8–10 minutes and cool.
  • Prepare the Filling:
    Beat cream cheese until smooth. Add sugar and mix. Mix in sour cream, lemon zest, lemon juice, and vanilla. Add eggs one at a time, mixing on low until just combined.
  • Assemble and Swirl:
    Pour filling into crust. Drop spoonfuls of raspberry sauce and swirl gently with a toothpick or knife.
  • Bake:
    Bake 55–65 minutes until edges are set and center jiggles slightly. Cool in oven with door cracked for 1 hour.
  • Chill:
    Refrigerate for at least 4 hours, preferably overnight.
  • Serve:
    Garnish with raspberries, lemon zest, and whipped cream. Slice and enjoy!

Notes

  • For a deeper citrus flavor, briefly broil lemon zest before mixing in.
  • Frozen raspberries can be used — just thaw and drain first.
  • Swap in blueberries for a variation.
  • Greek yogurt can partially replace sour cream for a lighter version.
  • Add almond meal to crust for texture.
  • Storage Tips:
  • Refrigerate up to 5 days.
  • Freeze slices for up to 2 months (wrap individually).
  • Serve chilled or rest slices at room temp for 15–20 minutes.

Find it online: https://yumfamilyrecipes.com/luscious-lemon-raspberry-swirl-cheesecake/