Luscious Lemon Raspberry Swirl Cheesecake (Easy Recipe!)

This Luscious Lemon Raspberry Swirl Cheesecake is a truly stunning dessert that combines bright, zesty lemon with sweet, tart raspberries in a rich and creamy cheesecake base. I absolutely adore the beautiful marbled effect the raspberry swirl creates, and the flavor combination is simply divine! Making this Lemon Raspberry Swirl Cheesecake always feels like a special occasion; it’s perfect for spring gatherings, holidays, or anytime you want an impressive and delicious dessert. It’s surprisingly straightforward to make and guarantees rave reviews.

Why You’ll Love This Lemon Raspberry Swirl Cheesecake

• Perfect Flavor Balance: The tangy lemon and sweet-tart raspberries cut through the richness of the cheesecake beautifully.
• Creamy Texture: Classic baked cheesecake texture – smooth, dense, and incredibly creamy.
• Stunning Presentation: The raspberry swirl creates a gorgeous marbled look that’s sure to impress.
• Make-Ahead Friendly: Cheesecake is ideal for making a day or two in advance.
• Elegant Dessert: Perfect for special occasions, dinner parties, or holiday celebrations.

Ingredients for Lemon Raspberry Swirl Cheesecake

Here’s what you’ll need to make this luscious cheesecake. The full list with measurements is in the recipe card below.

Crust

• Graham cracker crumbs (Crumb)
• Granulated sugar (Sweetener)
• Unsalted butter, melted (Fat)

Cheesecake Filling

• Cream cheese, softened (Dairy)
• Granulated sugar (Sweetener)
• Large eggs (Binder)
• Sour cream, room temperature (Dairy)
• Vanilla extract (Flavoring)
• Freshly squeezed lemon juice (Acid/Flavoring)
• Lemon zest (Flavoring)
• Heavy Cream

Raspberry Swirl

• Fresh or frozen raspberries (Fruit)
• Granulated sugar (Sweetener)
• Cornstarch (Thickener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this classic Lemon Raspberry Swirl Cheesecake, but here are a few delicious variations:

• Different Berry Swirl: Use strawberries, blueberries, or blackberries instead of raspberries for the swirl.
• Lemon Curd Swirl: Swirl in some store-bought or homemade lemon curd along with or instead of the raspberry sauce.
• White Chocolate: Fold some melted and cooled white chocolate into the cheesecake batter.
• Different Crust: Use a shortbread cookie crust or a vanilla wafer crust.
• Add Extracts: Add a touch of almond extract to the cheesecake filling.

How to Make Lemon Raspberry Swirl Cheesecake

Let me guide you through the steps to create this beautiful Lemon Raspberry Swirl Cheesecake:

Prepare the Crust

1. First, I preheat my oven to 325°F (163°C). I grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
2. In a medium mixing bowl, I combine the graham cracker crumbs and sugar. I pour in the melted butter and stir until the crumbs are evenly moistened.
3. I press this crumb mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer.
4. I bake the crust for 8-10 minutes, until it’s golden and set. Then, I remove it from the oven and allow it to cool completely while I prepare the filling.

Prepare the Raspberry Swirl

1. In a small saucepan, I combine the raspberries (fresh or frozen work fine), sugar, and cornstarch.
2. I cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a sauce, which takes about 5-7 minutes.
3. For a smooth swirl, I strain the raspberry mixture through a fine-mesh sieve to remove the seeds. I set the smooth sauce aside to cool slightly.

Prepare the Cheesecake Filling

1. In a large mixing bowl, using an electric mixer, I beat the softened cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes. Make sure it’s fully softened to avoid lumps!
2. I gradually add the granulated sugar and continue beating until well combined.
3. I add the eggs one at a time, mixing well on low speed after each addition, just until incorporated. Don’t overbeat once the eggs are in!
4. I add the sour cream, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture. I beat on low speed until everything is fully incorporated and the mixture is smooth.

Assemble the Cheesecake

1. I pour about half of the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. I drop small spoonfuls of the cooled raspberry sauce over the filling.
3. I pour the remaining cheesecake filling over the top, then drop more raspberry sauce in spoonfuls.
4. Using a toothpick or a thin knife, I gently swirl the raspberry sauce through the filling, creating a beautiful marbled effect. I try not to over-swirl.

Bake the Cheesecake

1. Water bath (optional but recommended): To help prevent cracks, I prepare a water bath. I wrap the outside of my springform pan tightly with heavy-duty aluminum foil (usually two layers). I place the wrapped pan in a larger roasting pan. I pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
2. I carefully place the roasting pan (with the cheesecake inside) into the preheated oven.
3. I bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.

Cool and Chill (Very Important!)

1. I turn off the oven and crack the door open slightly. I allow the cheesecake to cool in the oven for 1 hour. This slow cooling process is key to preventing cracks.
2. After cooling in the oven, I remove the cheesecake from the water bath (if used) and carefully remove the foil.
3. I allow it to cool completely at room temperature on a wire rack.
4. Once completely cool, I cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow it to fully set and chill.

Serve

1. Remove from springform pan
2. Serve

Tips and Tricks for the PERFECT Cheesecake

Here are my secrets for making this Lemon Raspberry Swirl Cheesecake truly exceptional:

• Room Temperature Ingredients: Use softened cream cheese, room temperature eggs, and sour cream for the smoothest, creamiest filling.
• Don’t Overmix: Especially after adding eggs! Overmixing incorporates too much air, leading to cracks.
• Water Bath is Your Friend: Strongly recommended for even baking, creamy texture, and crack prevention. Ensure your foil wrap is watertight!
• Cool Slowly: Don’t skip the cooling steps (in the oven with door cracked, then at room temp). Gradual cooling prevents cracking.
• Chill Completely: Cheesecake needs at least 4 hours (preferably overnight) in the fridge to fully set before slicing.

How to Serve

This Lemon Raspberry Swirl Cheesecake is stunning served:

• As Is: Its beautiful swirl is decoration enough!
• With Fresh Raspberries: Garnish slices with fresh raspberries.
• With Whipped Cream: A dollop of lightly sweetened whipped cream is always welcome.
• With Lemon Zest: A sprinkle of fresh lemon zest enhances the aroma.

Serve chilled, slicing with a long, sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Make Ahead and Storage

Cheesecake is the perfect make-ahead dessert! You can bake this Lemon Raspberry Swirl Cheesecake up to 2-3 days in advance. Store it, covered tightly, in the refrigerator. Leftovers will keep well in the refrigerator for up to 5 days.

FAQs about Lemon Raspberry Swirl Cheesecake

• Can I use frozen raspberries?
  • Yes, frozen raspberries work perfectly well for the swirl sauce. Cook them directly from frozen.
• Why did my cheesecake crack?
  • Cracking is often caused by overmixing, baking at too high a temperature, or cooling too quickly. Using a water bath and following the slow cooling instructions significantly reduces the risk.
• Can I make this in a different size pan?
  • Yes, but you’ll need to adjust the crust amount and baking time. A smaller pan will require longer baking, a larger pan less time.

Enjoy this luscious, tangy, and beautiful Lemon Raspberry Swirl Cheesecake! It’s a truly special dessert for any occasion.

Luscious Lemon Raspberry Swirl Cheesecake

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Chill Time: 6 hours
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 45 minutes
• Yield: 10–12 1x
• Category: Dessert, Cheesecake
• Cuisine: American

Print Recipe

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Description

This Luscious Lemon Raspberry Swirl Cheesecake is a stunning dessert featuring a buttery graham cracker crust, a creamy and tangy lemon cheesecake filling, and beautiful swirls of sweet raspberry sauce throughout.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 1 1/2 cups (about 126g) graham cracker crumbs (from 10–12 full crackers)
• 1/4 cup (50g) granulated sugar
• 1/2 cup (1 stick, 113g) unsalted butter, melted

For the Raspberry Swirl:

• 1/2 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

For the Lemon Cheesecake Filling:

• 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup freshly squeezed lemon juice (from about 1–2 lemons)
• 1 tablespoon lemon zest (from about 1 large lemon)

Optional Garnish:

• Fresh raspberries
• Powdered sugar

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Instructions

1. Prepare the Crust:

• Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Line the bottom with a circle of parchment paper for easy removal.
• Combine Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to create an even layer.
• Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden and set.
• Cool Crust: Remove the crust from the oven and allow it to cool completely on a wire rack while you prepare the raspberry swirl and filling. Keep the oven preheated.

2. Prepare the Raspberry Swirl:

• Cook Raspberries: In a small saucepan, combine the raspberries (fresh or frozen), sugar, and cornstarch.
• Thicken: Cook over medium heat, stirring frequently and mashing the raspberries slightly with the back of a spoon, until the raspberries break down and the mixture thickens, about 5-7 minutes.
• Strain Sauce: For a smooth swirl, strain the raspberry mixture through a fine-mesh sieve into a small bowl, pressing gently on the solids to extract the sauce. Discard the seeds/solids.
• Cool Sauce: Set the raspberry sauce aside to cool slightly while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling:

• Beat Cream Cheese: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add Sugar: Gradually add the 1 cup of granulated sugar and continue beating until well combined and smooth.
• Add Eggs: Add the room-temperature eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
• Incorporate Flavorings: Add the room-temperature sour cream, vanilla extract, fresh lemon juice, and lemon zest to the cream cheese mixture. Beat on low speed until everything is fully incorporated and the mixture is smooth.

4. Assemble the Cheesecake:

• Layer Filling: Pour half of the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
• Add Raspberry Swirl: Drop small spoonfuls (about 1/2 teaspoon each) of the cooled raspberry sauce randomly over the first layer of filling.
• Add Remaining Filling: Gently pour the remaining cheesecake filling over the top.
• Add More Swirl: Drop more small spoonfuls of the raspberry sauce over the top layer of filling.
• Swirl: Use a toothpick, skewer, or the tip of a knife to gently swirl the raspberry sauce through the cheesecake filling, creating a marbled effect. Do not overmix the swirl.

5. Bake the Cheesecake:

• Water Bath (Optional but Recommended): Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This helps the cheesecake bake evenly and prevents cracks.
• Bake: Carefully transfer the roasting pan (or just the springform pan on a baking sheet if not using a water bath) to the preheated oven. Bake at 325°F (163°C) for 55-65 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when the pan is gently shaken.

6. Cool and Chill:

• Cool in Oven: Turn off the oven. Let the cheesecake cool in the oven with the door cracked open slightly for 1 hour.
• Cool at Room Temperature: Remove the cheesecake from the oven (and water bath, if used). Carefully remove the foil wrap. Let the cheesecake cool completely at room temperature on a wire rack.
• Chill: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.

7. Serve: Carefully remove the sides of the springform pan before serving. Slice the cheesecake with a sharp, clean knife (wiping the blade clean between cuts helps). Garnish with fresh raspberries and a dusting of powdered sugar, if desired.

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Notes

• Room Temperature Ingredients: Using room-temperature cream cheese, eggs, and sour cream is crucial for a smooth, lump-free cheesecake filling.
• Raspberry Swirl: Use fresh or frozen raspberries. Straining the sauce ensures a smooth swirl without seeds.
• Mixing: Avoid overmixing the batter once the eggs are added, as this can incorporate too much air and lead to cracks. Mix on low speed until just combined.
• Water Bath: Highly recommended for the best texture and to prevent cracking. Ensure the foil wrap is watertight.
• Doneness: The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to set as it cools and chills.  
• Cooling/Chilling: The slow cooling process and thorough chilling are essential for the cheesecake’s texture and to prevent cracks. Don’t rush these steps!
• Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.