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Lemon Raspberry Swirl Cheesecake Recipe

★★★★★

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

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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Find it online: https://cooklilan.com/lemon-raspberry-swirl-cheesecake-recipe/