Luscious Lemon Raspberry Swirl Cheesecake Recipe
A creamy, tangy cheesecake with a buttery graham cracker crust and vibrant raspberry swirls, perfect for any occasion.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs or gluten-free graham crackers
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter melted (or coconut oil)
Raspberry Swirl:
- 1 cup fresh raspberries or frozen, thawed
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Cheesecake Filling:
- 24 oz 3 blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour or gluten-free flour
Optional Topping:
- Whipped cream
- Fresh raspberries
- Lemon slices
Instructions
- Prepare 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 10 minutes, then cool.
- Make the raspberry swirl: Cook raspberries, sugar, and lemon juice over medium heat for 5 minutes. Strain to remove seeds. Cool.
- Mix the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, vanilla, and flour.
- Assemble: Pour filling over crust. Drop raspberry puree by spoonfuls and swirl with a toothpick.
- Bake: Place pan in a water bath. Bake for 55-65 minutes. Cool in oven with door cracked for 1 hour.
- Chill and serve: Refrigerate for 4 hours or overnight. Serve with toppings.
Notes
- Storage: Refrigerate for up to 5 days or freeze for 3 months.
- Substitutions: Use Greek yogurt for sour cream or gluten-free flour for a GF version.
- Pro Tip: Dip knife in hot water for clean slices.
- Prevent Cracks: Use a water bath and cool gradually.