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Lemon Raspberry Swirl Cheesecake Recipe

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4.5 from 62 reviews

This Lemon Raspberry Swirl Cheesecake combines a creamy lemon-infused cheesecake with a vibrant raspberry swirl, all atop a buttery graham cracker crust. Perfectly baked in a water bath, this dessert offers a luscious texture and a delightful balance of tart and sweet flavors, ideal for special occasions or any time you want a refreshing twist on a classic cheesecake.

Ingredients

Raspberry Filling

  • 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

Crust

  • 2 1/4 cups graham cracker crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar

Lemon Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 tbsp raspberry filling (from above)

Instructions

  1. Prepare the Raspberry Filling: In a small bowl, whisk cornstarch, lemon juice, and warm water until the cornstarch dissolves. In a medium saucepan over medium heat, combine raspberries and sugar, stirring for about 3 minutes. Add the cornstarch mixture and cook for another 3 minutes until thickened. Puree and strain to remove seeds for a smooth filling.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the Lemon Cheesecake Filling: Lower oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour together until smooth and creamy. Add sour cream, lemon juice, and lemon zest, mixing well. Incorporate eggs one at a time to maintain smoothness, then fold in 2 tablespoons of the prepared raspberry filling.
  4. Assemble and Bake: Pour three-quarters of the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry filling over and use a knife or skewer to swirl it through the cheesecake layer. Pour the remaining cheesecake filling on top, repeating the swirling process. Place the pan in a water bath (bain-marie) and bake for 1 hour and 25 minutes until the center is set but still slightly jiggly.
  5. Chill and Serve: Allow the cheesecake to cool in the oven with the door slightly open to prevent cracking. Once cooled to room temperature, refrigerate until fully chilled, ideally overnight. Remove from the springform pan and garnish with fresh raspberries and lemon slices before serving.

Notes

  • Using room temperature eggs and cream cheese helps achieve a smooth and creamy filling texture.
  • Straining the raspberry puree ensures a seedless swirl for a refined texture.
  • Baking the cheesecake in a water bath prevents cracking and promotes even cooking.
  • Letting the cheesecake chill thoroughly solidifies its texture for perfect slicing.
  • Fresh raspberries and lemon slices add an attractive garnish and an extra burst of flavor.

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