Go Back

Luscious Lemon Raspberry Swirl Cheesecake

This creamy and fruity cheesecake combines the zesty flavor of lemon with the sweetness of raspberries, creating a delightful dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs These create the perfect, crunchy base.
  • 1/2 cup unsalted butter, melted Adds richness; make sure it’s just cooled.
  • 1/4 cup granulated sugar A touch of sweetness to balance the crust.
For the Cheesecake Filling
  • 3 cups cream cheese, softened This gives the cheesecake its luscious body.
  • 1 cup granulated sugar Adjust sweetness based on preference.
  • 1 tsp vanilla extract For a deliciously rich flavor.
  • 3 large eggs Bind everything together beautifully.
  • 1 cup sour cream Adds creaminess.
  • Zest of 2 lemons Uplifting aroma.
  • Juice of 1 lemon Brightens flavors.
For the Lemon Swirl
  • 1/2 cup lemon curd The soul of the lemon flavor.
  • 1 tbsp lemon juice Enhances the freshness.
For the Raspberry Swirl
  • 1/2 cup raspberry puree Creates a gorgeous swirl.
  • 1 tbsp sugar Boosts the natural sweetness of the berries.
For Garnish
  • Lemon zest curls For brightness.
  • Fresh raspberries Beautiful and inviting.
  • Whipped cream For a dollop of creamy goodness.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Firmly press the mixture into the bottom of the prepared pan.
Filling
  1. In another large bowl, beat the softened cream cheese and sugar until smooth.
  2. Add in the vanilla extract and eggs one by one, beating well after each.
  3. Mix in the sour cream, lemon zest, and lemon juice until combined.
Assembly
  1. Pour half of the cheesecake filling over the crust and smooth the top.
  2. In small bowls, mix the lemon curd with the lemon juice and raspberry puree with sugar. Drop spoonfuls onto the cheesecake filling and swirl gently.
  3. Pour the remaining cheesecake filling over the top and smooth it out.
Baking
  1. Bake for 50-60 minutes, or until the center is set with a slight jiggle.
  2. Leave the cheesecake to cool in the oven with the door ajar to prevent cracking.
Chilling and Garnishing
  1. Refrigerate the cheesecake for at least 4 hours or overnight.
  2. When ready to serve, garnish with lemon zest curls, fresh raspberries, and whipped cream.

Notes

Use room temperature ingredients for a smooth batter, avoid overmixing, and let the cheesecake cool gradually to avoid cracks. Feel free to substitute raspberries with other seasonal fruits.