Lemon Raspberry Swirl Cheesecake Recipe

Bylilan Sage
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Introduction

This Lemon Raspberry Swirl Cheesecake is a bright and creamy dessert perfect for any occasion. It combines a tangy lemon flavor with sweet raspberry swirls for a beautiful and delicious finish.

A slice of layered cheesecake sits on a white plate with a textured edge. The bottom layer is a thick, crumbly brown crust. Above the crust, there is a thick creamy off-white cheesecake layer. In the middle, a thin pinkish-red swirl runs through the cheesecake, followed by another thick off-white cheesecake layer. The top layer features a vibrant red and white swirled topping with a smooth texture. On top, three bright red raspberries and a small twisted strip of yellow lemon peel decorate the slice. Two lemon wedges and another raspberry rest beside the slice on the plate. The background shows a white marbled surface with soft focus elements including lemons and a larger cheesecake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 tsp sugar
  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

  1. Step 1: Make the raspberry filling by whisking cornstarch, lemon juice, and warm water in a small bowl until dissolved.
  2. Step 2: In a saucepan, combine raspberries and 2 1/2 tsp sugar. Heat over medium, stirring for 3 minutes as juices release.
  3. Step 3: Add cornstarch mixture and cook for another 3 minutes, smashing raspberries and allowing it to thicken slightly.
  4. Step 4: Puree the raspberry mixture in a food processor and strain. Set aside to cool.
  5. Step 5: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease sides.
  6. Step 6: Mix graham cracker crumbs, melted butter, and 3 tbsp sugar. Press into bottom and up sides of the pan.
  7. Step 7: Bake crust for 10 minutes, then set aside to cool.
  8. Step 8: Wrap outside of pan with foil to prevent water bath leaks. Set aside.
  9. Step 9: Reduce oven to 300°F (148°C).
  10. Step 10: Beat cream cheese, 1 cup sugar, and flour on low speed until smooth. Scrape bowl sides.
  11. Step 11: Mix in sour cream, lemon juice, and lemon zest on low speed until combined.
  12. Step 12: Add eggs one at a time, mixing slowly after each. Then mix in egg yolks. Scrape bowl as needed.
  13. Step 13: Stir 2 tablespoons of cheesecake batter into the cooled raspberry puree.
  14. Step 14: Pour about 3/4 of cheesecake batter into crust.
  15. Step 15: Drop spoonfuls of half the raspberry filling onto the cheesecake. Swirl with a knife or spatula.
  16. Step 16: Add the remaining cheesecake filling, drop spoonfuls of leftover raspberry filling on top, and swirl again gently.
  17. Step 17: Place springform pan into a larger pan. Fill larger pan with warm water halfway up springform sides, avoiding foil edge.
  18. Step 18: Bake for 1 hour and 25 minutes until center is set but still jiggles.
  19. Step 19: Turn off oven. Keep door closed for 30 minutes to continue gentle cooking and cooling.
  20. Step 20: Crack oven door open slightly and cool for another 30 minutes to prevent cracking.
  21. Step 21: Remove cheesecake from oven and water bath. Refrigerate until completely chilled.
  22. Step 22: Remove sides of springform pan and transfer cheesecake to serving dish.
  23. Step 23: Top with fresh raspberries and lemon slices. Keep refrigerated and serve within 3-4 days.

Tips & Variations

  • Use frozen raspberries if fresh aren’t available; thaw before cooking to release juices.
  • Make sure all dairy and eggs are at room temperature to ensure smooth batter without lumps.
  • For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or nuts.
  • Swirl the raspberry filling gently to keep pretty patterns but blend enough for flavor in every bite.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. For best texture, allow it to sit at room temperature for 15-20 minutes before serving. Leftovers can be wrapped tightly and frozen for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

A round cheesecake with a thick, golden brown crumb crust on the bottom and sides, topped with a smooth cream-colored layer mixed with deep red swirls baked into the surface. Thin, semi-transparent lemon slices are carefully placed along one edge of the cake, each slice topped with a few small bright red raspberries and thin yellow lemon zest curls. The cake is on a white scalloped plate, placed on a mustard yellow cloth with white stitching, all set on a white marbled surface. In the background, there is a white bowl filled with raspberries and whole bright yellow lemons, one cut in half showing the fresh inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them completely before cooking to help release their juices and achieve the right consistency.

How do I prevent cracks on my cheesecake?

Mix the batter on low speed to avoid incorporating too much air. Also, using a water bath during baking and allowing the cheesecake to cool slowly inside the oven helps prevent cracks.

Print
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Lemon Raspberry Swirl Cheesecake Recipe

★★★★★

4.7 from 511 reviews
  • Author: lilan
  • Total Time: 2 hours
  • Yield: 12 servings 1x
Print Recipe

Description

This Lemon Raspberry Swirl Cheesecake combines a smooth, creamy lemon-infused cheesecake with a vibrant raspberry swirl, all nestled on a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure perfect texture, resulting in a luscious dessert with bright citrus and berry flavors, ideal for celebrations or a special treat.

Ingredients

Scale

Raspberry Filling

  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 tsp sugar

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

  1. Prepare Raspberry Filling: In a small bowl, whisk together cornstarch, lemon juice, and warm water until cornstarch dissolves. In a medium-large saucepan, combine raspberries and sugar, heating over medium heat while stirring continuously for 3 minutes to release juice.
  2. Cook Raspberry Mixture: Add the cornstarch mixture to the saucepan and cook for another 3 minutes, smashing raspberries as you go. The mixture should bubble and start to thicken slightly.
  3. Puree Raspberry Mixture: Transfer the raspberry mixture to a food processor and puree until smooth. Strain the puree to remove seeds and set aside to cool.
  4. Prepare Crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom and sides of the pan.
  5. Bake Crust: Bake crust for 10 minutes, then remove from oven and allow to cool. Wrap the outside of the pan with aluminum foil to protect from water bath leakage, then set aside.
  6. Preheat Oven for Cheesecake: Reduce oven temperature to 300°F (148°C).
  7. Make Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, scraping sides as needed to avoid over-aeration.
  8. Add Flavorings: Mix in sour cream, lemon juice, and lemon zest on low speed until fully incorporated.
  9. Add Eggs: Add eggs one at a time, mixing slowly after each addition to combine. Then add the egg yolks and mix until combined. Scrape the bowl sides to ensure even mixture.
  10. Combine Cheesecake and Raspberry Filling: Stir two tablespoons of cheesecake batter into the cooled raspberry puree. Pour about three-quarters of the cheesecake batter into the crust.
  11. Create Raspberry Swirl: Dollop half of the raspberry filling over the cheesecake batter. Use a knife or spatula to swirl the mixture gently. Then spread the remaining cheesecake filling evenly over the raspberry swirl, followed by spoonfuls of the remaining raspberry filling, swirling again carefully.
  12. Prepare Water Bath and Bake: Place the springform pan inside a larger pan. Pour warm water into the larger pan to come halfway up the sides of the springform pan, ensuring water does not reach above the aluminum foil lining.
  13. Bake Cheesecake: Bake for 1 hour and 25 minutes until the center is set but still slightly jiggly.
  14. Initial Cooling: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to continue cooking gently while cooling.
  15. Slow Cooling: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes slowly to prevent cracking.
  16. Chill Cheesecake: Remove the cheesecake from the oven and water bath, unwrap, and place it in the refrigerator to cool completely, preferably several hours or overnight.
  17. Serve: Remove cheesecake from springform pan onto a serving dish. Garnish with fresh raspberries and lemon slices. Refrigerate until ready to serve. Best enjoyed within 3-4 days.

Notes

  • Use room temperature ingredients to ensure a smooth cheesecake batter and even baking.
  • Wrapping the springform pan in foil prevents water from leaking in during the water bath.
  • The water bath helps maintain moisture and prevents cracking by providing gentle, even heat.
  • Mix on low speed to minimize air bubbles which can cause cheesecake cracks.
  • Swirling the raspberry filling creates a beautiful marbled appearance and bursts of fruit flavor.
  • Letting the cheesecake cool slowly in the oven reduces the risk of cracks forming.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lemon raspberry cheesecake, raspberry swirl cheesecake, baked cheesecake, lemon cheesecake, berry dessert

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