Name: Luscious Lemon & Raspberry Swirl Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups (≈150 g) graham cracker crumbs (or digestive biscuit crumbs); ¼ cup (≈50 g) granulated sugar; 6 Tbsp (≈85 g) unsalted butter, melted; 24 oz (about 680 g) full‑fat cream cheese, softened to room temperature; ½ cup (≈100 g) granulated sugar; Zest of 1 large lemon; 2 Tbsp fresh lemon juice; 2 tsp vanilla extract; 3 large eggs, room temperature; ½ cup (≈120 ml) sour cream, room temperature; 1 cup (≈125 g) raspberries (fresh or frozen); 1 Tbsp lemon juice (for raspberries); 2 Tbsp granulated sugar (for raspberries); 1 tsp cornstarch (optional, for thicker swirl)

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This Luscious Lemon & Raspberry Swirl Cheesecake is everything I crave in a dessert: creamy, tangy, sweet, and visually striking. It combines a crisp, buttery graham cracker crust with a smooth lemon-kissed cheesecake base, and it’s beautifully marbled with a vibrant raspberry swirl. Whether I’m making it for a celebration or just to indulge, this cheesecake always impresses.

Luscious Lemon & Raspberry Swirl Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (≈150 g) graham cracker crumbs (or digestive biscuit crumbs)

¼ cup (≈50 g) granulated sugar

6 Tbsp (≈85 g) unsalted butter, melted

24 oz (about 680 g) full‑fat cream cheese, softened to room temperature

½ cup (≈100 g) granulated sugar

Zest of 1 large lemon

2 Tbsp fresh lemon juice

2 tsp vanilla extract

3 large eggs, room temperature

½ cup (≈120 ml) sour cream, room temperature

1 cup (≈125 g) raspberries (fresh or frozen)

1 Tbsp lemon juice (for raspberries)

2 Tbsp granulated sugar (for raspberries)

1 tsp cornstarch (optional, for thicker swirl)

Directions

I start by preheating the oven to 325 °F (160 °C). Then I grease a 9‑inch springform pan and line the bottom with parchment for easy removal.

In a bowl, I mix the graham cracker crumbs, ¼ cup sugar, and melted butter until well blended, then press it firmly into the bottom (and a bit up the sides) of the pan.

For the filling, I beat the cream cheese and ½ cup sugar until it’s completely smooth. Then I mix in the lemon zest, lemon juice, and vanilla extract. I beat in the eggs one at a time and stir in the sour cream last to make the mixture ultra creamy.

In a small saucepan, I combine the raspberries, 1 Tbsp lemon juice, and 2 Tbsp sugar (plus cornstarch if I want a thicker swirl). I cook it until the raspberries break down and it thickens slightly, then let it cool. I sometimes strain it if I want a seedless swirl.

I pour about ¾ of the cheesecake filling into the crust, then drop spoonfuls of half the raspberry mixture on top. Using a knife, I gently swirl it. I repeat this with the remaining filling and raspberry sauce, swirling again to create that marbled look.

I wrap the bottom of the pan in foil (especially if using a water bath), set it in a larger roasting pan, and pour hot water around it to about halfway up the sides.

I bake for 60–70 minutes, until the edges are set but the center still slightly jiggles. I turn off the oven, crack the door open, and let it cool inside for 30 minutes.

Once out of the oven, I remove it from the water bath and let it cool completely at room temperature. Then I chill it for at least 4 hours, preferably overnight.

When ready to serve, I run a knife around the edge, remove the springform ring, and slice. Sometimes I garnish with fresh raspberries and lemon slices for an extra touch.

Servings and timing

Servings: 12

Prep Time: 30 minutes

Cooking Time: 1 hour 10 minutes

Chilling Time: 4 hours

Total Time: Approximately 5 hours

Calories: ~420 kcal per slice (based on 12 slices)

Variations

I sometimes use lime instead of lemon for a tropical twist.

For a crust variation, crushed vanilla wafers or shortbread cookies work beautifully.

When I want extra tang, I add a bit of Greek yogurt in place of some sour cream.

If I’m craving more berry flavor, I double the raspberry mixture and add it generously between layers.

To turn this into bars, I use a rectangular pan and slice into squares once chilled.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. The flavors actually deepen by day two. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. I let them thaw overnight in the fridge before serving. I never reheat cheesecake—it’s best enjoyed cold or at room temperature.

FAQs

What’s the best way to prevent cracks in my cheesecake?

I always use a water bath to help regulate the baking temperature and prevent sudden changes that cause cracking. Also, I avoid overbaking and let it cool slowly in the oven.

Can I make this cheesecake ahead of time?

Yes, I often make it a day or two in advance. In fact, the flavors improve with a bit of time in the fridge, so it's ideal for prepping before a big event.

Do I have to strain the raspberry sauce?

Not at all. I personally enjoy the seeds for a more rustic feel, but when I want a smoother swirl, I strain the sauce through a fine mesh sieve.

Can I use frozen raspberries?

Absolutely. I use them all the time. I just don’t thaw them before cooking, and they work perfectly for the sauce.

What if I don’t have a springform pan?

A deep cake pan could work in a pinch, but I make sure to line it well with parchment for easier removal. A springform really does make things easier, though.

Conclusion

This Luscious Lemon & Raspberry Swirl Cheesecake has become one of my go-to desserts when I want to wow a crowd or treat myself to something special. The bright lemon, the rich filling, and the tangy berry swirl all come together in one unforgettable dessert. It’s beautiful, flavorful, and surprisingly easy to master.

Recipe:

Luscious Lemon & Raspberry Swirl Cheesecake

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Author: Cheryl
Total Time: 5 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

A creamy, tangy, and sweet cheesecake featuring a graham cracker crust, lemon-infused filling, and a stunning raspberry swirl. Perfect for celebrations or indulgent treats.

Instructions

Preheat the oven to 325 °F (160 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Set aside.
In a large bowl, beat the cream cheese and ½ cup sugar until completely smooth.
Add the lemon zest, 2 Tbsp lemon juice, and vanilla extract. Mix well.
Beat in the eggs one at a time, mixing just until incorporated. Stir in the sour cream until smooth and creamy.
In a small saucepan, combine raspberries, 1 Tbsp lemon juice, and 2 Tbsp sugar. Add cornstarch if desired for a thicker consistency. Cook over medium heat until berries break down and sauce thickens slightly. Cool, and strain if a smooth texture is preferred.
Pour ¾ of the cheesecake batter into the prepared crust. Drop spoonfuls of half the raspberry sauce on top and swirl gently with a knife.
Add remaining cheesecake batter and top with more raspberry sauce. Swirl again to create a marbled pattern.
Wrap the outside of the pan with foil. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
Bake for 60–70 minutes, or until edges are set and the center still slightly jiggles.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes.
Remove from water bath, then let it cool completely at room temperature.
Chill in the refrigerator for at least 4 hours or preferably overnight before serving.
To serve, run a knife around the edge, remove springform ring, and slice. Optionally garnish with fresh raspberries and lemon slices.