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Lemon Raspberry Swirl Cheesecake

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A perfectly sweet and tart cheesecake infused with lemon and raspberry flavors, featuring a graham cracker crust, creamy lemon cheesecake filling, and a vibrant raspberry swirl.

Ingredients

Scale
  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups fresh or frozen raspberries
  • 2 1/2 tsp sugar (for raspberry filling)
  • 2 1/4 cups graham cracker crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar (for crust)
  • 24 oz cream cheese, softened
  • 1 cup sugar (for cheesecake filling)
  • 2 tbsp all-purpose flour
  • 1 cup sour cream
  • 3 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 4 large eggs
  • 2 large egg yolks

Instructions

  1. Make the raspberry filling: Whisk cornstarch, lemon juice, and warm water until cornstarch dissolves.
  2. Heat raspberries and sugar over medium heat, stirring continuously for 3 minutes.
  3. Add cornstarch mixture and cook for another 3 minutes, smashing raspberries as they cook until thickened.
  4. Puree raspberry mixture in a food processor, strain, and set aside to cool.
  5. Prepare crust: Mix graham cracker crumbs, melted butter, and sugar until combined.
  6. Press crust mixture into the bottom of a springform pan and bake at 350°F for 10 minutes. Let cool.
  7. Reduce oven temperature to 300°F.
  8. Make cheesecake filling: Beat cream cheese, sugar, and flour until smooth.
  9. Add sour cream, lemon juice, and lemon zest; mix well.
  10. Add eggs one at a time, then add egg yolks, mixing after each addition.
  11. Scrape down bowl sides as needed to ensure even mixing.
  12. Pour half of the cheesecake filling over the crust.
  13. Drop spoonfuls of raspberry puree over the filling, then pour remaining cheesecake filling on top.
  14. Use a knife or skewer to swirl the raspberry puree through the cheesecake batter.
  15. Bake at 300°F for about 1 hour 15 minutes or until the center is almost set.
  16. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
  17. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature cream cheese to avoid lumps. Swirling the raspberry puree gently creates a beautiful marbled effect without mixing the flavors too much. Chill the cheesecake thoroughly to ensure clean slices.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-raspberry-swirl-cheesecake/