Lemon Raspberry Swirl Cheesecake
This Lemon Raspberry Swirl Cheesecake features a buttery graham cracker crust topped with a silky lemon cream cheese filling and gorgeous ribbons of fresh raspberry sauce. It is as stunning to look at as it is delicious to eat. Perfect for dinner parties, celebrations, or any occasion that calls for a truly show-stopping dessert.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Large roasting pan (for water bath)
- Fine mesh sieve
- Small saucepan
- Toothpick or skewer
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 14 full crackers
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted and cooled
Raspberry Swirl Sauce
- 1 1/2 cups fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tsp cornstarch
Lemon Cheesecake Filling
- 24 oz full-fat cream cheese 3 blocks, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream room temperature
- 3 tbsp fresh lemon juice about 2 lemons
- 2 tsp lemon zest finely grated
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
Instructions
- Make the raspberry sauce: Combine raspberries, 3 tablespoons of sugar, and cornstarch in a small saucepan over medium heat. Stir and cook for 5 to 7 minutes until the berries break down and the sauce thickens. Press through a fine mesh sieve to remove seeds. Set aside to cool completely.
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, sealing tightly to prevent water from seeping in during the water bath.
- Make the crust: Stir together graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
- Make the filling: Beat cream cheese in a stand mixer or with a hand mixer on medium speed for 3 minutes until completely smooth and fluffy. Add 1 cup of granulated sugar and beat for another minute. Mix in sour cream, lemon juice, and lemon zest until combined.
- Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter. Do not overmix. Stir in vanilla extract. The batter should be smooth, silky, and pourable.
- Pour the lemon cheesecake filling over the cooled crust and smooth the top with a spatula. Drop small spoonfuls of the raspberry sauce across the surface of the batter. Use a toothpick or skewer to drag through the raspberry dots in a swirling or figure-eight pattern to create the marbled effect.
- Bake in a water bath: Place the foil-wrapped springform pan inside a large roasting pan. Pour about 1 inch of hot water into the roasting pan. Carefully transfer to the oven and bake at 325°F for 55 to 65 minutes, until the edges are set and the center has a subtle jiggle when nudged.
- Cool gradually: Turn off the oven and crack the door open about 1 inch. Let the cheesecake rest inside the oven for 1 hour. This slow cooling step helps prevent surface cracks. Remove from the water bath and transfer to a wire rack to cool completely to room temperature.
- Refrigerate: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Run a thin knife around the edge of the pan before releasing the springform latch. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve chilled and garnish with fresh raspberries and lemon zest if desired.
Notes
Use full-fat cream cheese only for the creamiest texture. All dairy and eggs must be at room temperature before mixing to avoid lumps. The water bath is essential for a smooth, crack-free top. Do not skip the gradual oven cooling step. Cheesecake can be made up to 2 days ahead and stored covered in the refrigerator. Freeze whole or in individual slices for up to 2 months. Thaw overnight in the fridge before serving.