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Lemon Raspberry Swirl Cheesecake

A delicious blend of creamy cheesecake with zesty lemon and sweet-tart raspberry swirls, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 3 packages cream cheese, softened (8 oz each) Should be at room temperature
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Should be at room temperature
  • 1 cups sour cream
  • 1 zest of lemon
  • 2 tablespoons lemon juice
For the raspberry swirl
  • 2 cups fresh raspberries
  • 0.25 cups granulated sugar
  • 1 tablespoon lemon juice

Method
 

Prepare the crust
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar.
  3. Press this mixture into the bottom of a 9-inch springform pan to form an even crust.
  4. Bake for 10 minutes, then let it cool.
Make the raspberry swirl
  1. In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice.
  2. Cook until the berries break down and the mixture thickens (about 5-7 minutes).
  3. Remove from heat and let it cool.
Prepare the cheesecake filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add sugar and vanilla extract, mixing until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Add sour cream, lemon zest, and lemon juice until the mixture is creamy and smooth.
Combine and swirl
  1. Pour half of the cheesecake filling into the cooled crust.
  2. Drop spoonfuls of raspberry sauce on top, and use a knife or skewer to swirl it gently.
  3. Repeat with the remaining filling and raspberry sauce.
Bake
  1. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center still has a slight jiggle.
  2. Turn off the oven and crack the door, letting the cheesecake cool gradually for about an hour.
Chill and serve
  1. Refrigerate for at least 4 hours or overnight.
  2. Remove from the springform pan, slice, and enjoy!

Notes

Serve with fresh whipped cream or ice cream for a delightful complement. Consider storing leftovers in an airtight container in the fridge for up to 5 days. You can freeze for up to three months. Let it thaw overnight in the refrigerator before serving.