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Lemon Raspberry Swirl Cheesecake

A refreshing cheesecake with a creamy lemon filling and a vibrant raspberry swirl, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups Graham cracker crumbs For a crunchy crust.
  • 1/2 cup Unsalted butter Melted, to bind the crust.
Filling Ingredients
  • 4 packages (8 oz each) Cream cheese Softened, for a rich filling.
  • 1 cup Granulated sugar To sweeten the cheesecake.
  • 1 cup Sour cream For creaminess and tang.
  • 4 large Eggs To help set the cheesecake.
  • 1/2 cup Fresh lemon juice For that zesty flavor.
  • 2 tablespoons Lemon zest To enhance the lemon taste.
Raspberry Swirl Ingredients
  • 2 cups Fresh raspberries For the delicious swirl.
  • 1 tablespoon Granulated sugar For the raspberry swirl.
Optional Ingredients
  • 1 teaspoon Vanilla extract For a warm, sweet note.
  • 1/2 teaspoon Almond extract For a unique twist.
Toppings
  • 1 cup Whipped cream For topping, to add a light and airy finish.
  • 1/4 cup Mint leaves For garnish, to add a pop of color and freshness.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • blender
  • Spatula
  • oven

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
  3. In a large bowl, beat together softened cream cheese and granulated sugar until silky smooth. Add sour cream, eggs, lemon juice, and lemon zest. Mix until just combined.
  4. In a blender, pulse together fresh raspberries and a tablespoon of sugar until smooth. Set aside.
  5. Pour the cheesecake batter into the cooled crust. Spoon the raspberry puree on top and gently swirl it into the cheesecake using a knife.
  6. Bake for about 55-60 minutes until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
  7. Transfer the cheesecake to the fridge to chill for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and serve.

Notes

This cheesecake is perfect for warm weather or festive occasions, and can be topped with fresh berries or whipped cream for an elegant finish.