This Lemon Raspberry Swirl Cheesecake is a bright and tangy treat! With smooth cream cheese and the sweet pop of raspberries, it’s a lovely dessert for any occasion.
The swirls of raspberry make it look fancy, but it’s super easy to make. I love serving it chilled with a dollop of whipped cream—yum! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you’re looking for a gluten-free option, crushed almonds or gluten-free cookie crumbs can work perfectly!
Cream Cheese: This is key for that creamy texture. For a lighter version, you can use Neufchâtel cheese, which has slightly less fat.
Fresh Lemons: Fresh lemon juice and zest brighten up the flavor. If you don’t have fresh lemons, bottled lemon juice can substitute, but fresh tastes way better!
Raspberries: Fresh raspberries are ideal, but frozen ones work too. Just thaw and drain them properly before using to avoid excess moisture.
Sour Cream: This adds richness and moisture. Yogurt can be a substitute for a similar tangy effect, and it’s a bit healthier!
How Do I Create the Perfect Cheesecake Swirl?
Swirling the raspberry sauce into the cheesecake can seem tricky, but it’s all about technique! Here’s how to get that beautiful marbling:
- After pouring half the batter into the pan, dollop spoonfuls of raspberry sauce on top.
- Pour the remaining cheesecake batter over it gently.
- Using a knife or skewer, gently swirl through the batter to create your desired marbled effect. Don’t over-swirl—it’s easy to blend too much!
This step not only looks gorgeous but also adds delicious raspberry flavor throughout each slice. Happy baking!
Lemon Raspberry Swirl Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
To Garnish:
- Fresh raspberries
- Lemon slices
How Much Time Will You Need?
Overall, this recipe takes about 1 hour of active prep time, plus baking time of about 50-60 minutes. Don’t forget to set aside at least 4 hours for chilling. So, in total, you’ll spend around 5 hours (including chilling) making this delightful cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is evenly combined. Press this mixture into the bottom of a 9-inch springform pan firmly and evenly. Pop it in the oven for 8-10 minutes. Once done, take it out and let it cool while you get started on the filling!
2. Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this over medium heat while stirring occasionally until the raspberries break down and the mixture thickens up a bit, around 5-7 minutes is good. Once thickened, strain the mixture through a fine mesh sieve to get rid of the seeds, and let it cool completely.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese together with the sugar until the mixture is smooth and creamy. Add in the vanilla extract, then mix in the eggs one by one, making sure each one is well incorporated before adding the next. Finally, add the sour cream, lemon juice, and lemon zest, mixing gently until just combined.
4. Assemble the Cheesecake:
Now, pour half of the cheesecake batter over your cooled crust in the springform pan. Then, take your raspberry sauce and drop spoonfuls evenly over the batter. Pour the rest of the cheesecake batter on top. To create a pretty marbled effect, take a knife or a skewer and gently swirl the raspberry sauce through the cheesecake batter—try not to overdo it!
5. Bake the Cheesecake:
Place your springform pan on a baking sheet for easier handling, and bake for 50-60 minutes, or until the edges are set, but the center should still jiggle a little. When it’s done, turn off the oven and let the cheesecake sit inside with the door slightly open for an hour. This is important for preventing cracks!
6. Chill it Down:
Once your cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, but overnight is even better!
7. Serve and Enjoy:
After it’s chilled, carefully run a knife around the edges of the pan to loosen it before removing the springform ring. Garnish with fresh raspberries and lemon slices for a beautiful presentation. Slice it up and serve chilled! Enjoy your delicious Lemon Raspberry Swirl Cheesecake!
Happy baking! 🍰
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can use crushed Oreos or even a simple cookie crust made from any favorite cookie. Just make sure to adjust the butter quantity accordingly to achieve the right moisture level.
What Should I Do if the Cheesecake Cracks?
Cracking is a common issue, but there are ways to prevent it! Make sure to bake the cheesecake at a lower temperature, don’t overmix the batter, and let it cool slowly in the oven with the door ajar. If it does crack, don’t worry! You can cover it with whipped cream or fresh fruit for a beautiful presentation.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the fridge before serving!
Can I Make This Cheesecake Ahead of Time?
Definitely! This cheesecake is perfect for making a day or two in advance. In fact, it tastes even better after chilling overnight, as the flavors have more time to meld together. Just follow the chilling instructions after baking for the best results!
