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Irresistible Lemon Raspberry Swirl Cheesecake

Indulge in the perfect blend of tart lemon and sweet raspberry with this Lemon Raspberry Swirl Cheesecake! A creamy, zesty dessert that’s sure to impress at any gathering.
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Equipment

  • 9-inch springform pan
  • Hand or stand mixer
  • Saucepan
  • Blender or food processor
  • Fine mesh sieve

Ingredients
  

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • For the Cheesecake Filling:
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Prepare the Crust:
  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
  • Press the mixture firmly into the bottom of the pan to create an even crust.
  • Bake for 10 minutes, then set aside to cool.
  • Make the Raspberry Sauce:
  • In a small saucepan, combine the raspberries, sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5–7 minutes).
  • Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.
  • Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add the sugar and mix until fully incorporated.
  • Beat in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
  • Assemble the Cheesecake:
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Drop small spoonfuls of the raspberry sauce on top of the filling.
  • Use a skewer or knife to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
  • Bake the Cheesecake:
  • Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  • Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  • Garnish and Serve:
  • Top with fresh raspberries, lemon slices, or a dusting of powdered sugar for a beautiful presentation.