This Lemon Raspberry Swirl Cheesecake is a tangy and sweet treat perfect for any occasion! The bright lemon flavor combined with juicy raspberries creates a lovely swirl that looks as stunning as it tastes.
I can’t resist a slice of this cheesecake! It’s light and refreshing, making it great for warm days. Plus, it’s super easy to make—you’ll have it ready in no time to impress your friends!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give that perfect crunchy base. If you’re short on graham crackers, consider using digestive biscuits or Oreo crumbs for a different flavor!
Cream Cheese: This is essential for the cheesecake’s creamy texture. If you prefer a lighter option, Neufchâtel cheese works well, too. Just make sure it’s softened for easy blending.
Fresh Raspberries: These add a burst of flavor and beautiful color. If fresh ones aren’t available, frozen raspberries work just fine—just thaw them and drain excess liquid.
Sour Cream: It adds tang and creaminess. Greek yogurt is a great substitute if you’re looking for a healthier option—just use plain and not flavored.
How Do I Prevent My Cheesecake from Cracking?
Cracks in cheesecake can be a pain! To help avoid this, you can use the water bath method. This keeps the moisture level high in your oven while baking, leading to a more even bake.
- Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in.
- Place it in a larger pan and fill with hot water to about halfway up the sides of the springform pan.
- Don’t overbake—look for a set edge, but a slightly jiggly center; it will firm up while cooling.
- Let the cheesecake cool gradually by cracking the oven door once baking is complete.
These tips will help ensure your Lemon Raspberry Swirl Cheesecake turns out beautifully smooth and creamy! Enjoy making it!
Lemon Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For Garnish:
- Fresh raspberries
- Lemon slices
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delicious cheesecake will take about 30 minutes to prepare and 1 hour to bake. After that, it needs to chill in the fridge for at least 4 hours or overnight. So, expect to spend around 30 minutes working followed by some wait time for chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together until the crumbs are fully moistened. Then, press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes in your preheated oven, then take it out and let it cool slightly.
2. Make the Raspberry Swirl:
In a small saucepan, combine your raspberries, sugar, lemon juice, and cornstarch (if you’re using it). Cook this mixture over medium heat for about 5-7 minutes until the raspberries break down and the mixture begins to thicken. If you want a smoother swirl, strain the mixture through a fine mesh sieve to remove any seeds, then set it aside to cool.
3. Prepare the Cheesecake Filling:
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, mixing well. Next, add the eggs one at a time, making sure to mix gently after each one. Finally, mix in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is nice and smooth.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling onto the cooled crust. Drop spoonfuls of your raspberry puree on top of that layer, then pour the remaining cheesecake filling over everything. Take a skewer or a knife and gently swirl the raspberry puree through the filling to make a pretty marbled pattern.
5. Bake the Cheesecake:
For this step, place your cheesecake pan into a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the springform pan—this water bath helps to prevent cracking. Bake your cheesecake in the oven at 325°F (160°C) for about 50-60 minutes. You want the edges to be set while the center still jiggles slightly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
6. Chill:
Carefully remove the cheesecake from the oven and the water bath. Let it cool to room temperature before transferring it to the refrigerator. Chill the cheesecake for at least 4 hours, but for best results, overnight is ideal.
7. Serve:
Once chilled, gently remove the sides of the springform pan. Decorate the top with fresh raspberries, lemon slices, and mint leaves if you’re feeling fancy. Slice into pieces, serve chilled, and enjoy every bit of this refreshing cheesecake!
Enjoy your tangy, creamy Lemon Raspberry Swirl Cheesecake with its beautiful fruit marbled pattern and fresh flavors!
Can I Use a Different Type of Crust?
Yes! If you’re not a fan of graham crackers, you can use crushed Oreos for a chocolatey twist or a nut-based crust for a gluten-free option. Just ensure the base holds together well.
Can I Make This Cheesecake Without Sour Cream?
Absolutely! If you prefer not to use sour cream, you can substitute it with Greek yogurt or cream cheese for a similar texture and flavor. Just make sure it’s plain yogurt.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it can be frozen for up to 2 months. Just wrap it tightly in plastic wrap, then foil, to prevent freezer burn.
Can I Use Other Berries for the Swirl?
Definitely! Besides raspberries, you can use blueberries, strawberries, or blackberries. Adjust the sugar based on the sweetness of the berries, and follow the same cooking method for the swirl.
