Go Back
–+ servings
LEMON RASPBERRY SWIRL CHEESECAKE

Irresistible Lemon Raspberry Swirl Cheesecake Delight

This Lemon Raspberry Swirl Cheesecake combines creamy cheese with vibrant flavors, making it a must-try dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits.
  • 2 tablespoons Granulated Sugar Feel free to reduce for a less sweet base.
  • 5 tablespoons Unsalted Butter (melted) Coconut oil can be used for dairy-free.
Filling
  • 16 oz Cream Cheese (softened) Make sure it's at room temperature.
  • 1 teaspoon Vanilla Extract Almond extract is a good alternative.
  • 3 large Eggs Add individually for smooth texture.
  • 2 whole Lemons (Juice and Zest) Zest enhances the flavor dramatically.
  • 1 cup Sour Cream Greek yogurt can be used for a lighter version.
Raspberry Swirl
  • 2 cups Fresh Raspberries Thawed frozen raspberries can substitute.
  • 1/4 cup Granulated Sugar Adjust to your sweetness preference.
  • 1 tablespoon Lemon Juice Fresh juice works best for flavor.
  • 1 tablespoon Cornstarch Arrowroot powder can be a substitute.
  • 1/2 cup Water

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Gather your ingredients while it warms up.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into a 9-inch springform pan and bake for 10 minutes.
  3. Beat softened cream cheese until smooth, then mix in sugar and vanilla extract.
  4. Add eggs one at a time, followed by lemon juice, zest, and sour cream. Mix gently.
  5. Combine raspberries, additional sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until thickened.
  6. Pour cheesecake filling into cooled crust. Drizzle raspberry sauce on top and swirl with a knife.
  7. Bake in the oven for 60-70 minutes until the center is set but jiggles slightly.
  8. Cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Allow plenty of cooling and chilling time for optimal flavor.

Tried this recipe?

Let us know how it was!