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–+ servings
LEMON RASPBERRY SWIRL CHEESECAKE

Lemon Raspberry Swirl Cheesecake That Will Wow Your Guests

This Lemon Raspberry Swirl Cheesecake is a magical dessert that captures the essence of summer with creamy cheesecake and vibrant raspberry swirls.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs substitute with digestive biscuits for a different flavor profile
  • ⅓ cup Granulated Sugar can be replaced with brown sugar for a deeper flavor
  • ½ cup Unsalted Butter melted; margarine can be used as a substitute
For the Cheesecake Filling
  • 32 oz Cream Cheese softened
  • 1 cup Granulated Sugar adjust for taste preferences
  • 1 tsp Vanilla Extract can use vanilla bean paste for a richer aroma
  • 4 large Eggs room temperature
  • 2 lemons Lemon Juice and Zest bottled lemon juice works in a pinch
  • 1 cup Sour Cream Greek yogurt is a lighter substitute
For the Raspberry Sauce
  • 1 cup Fresh Raspberries frozen raspberries can be used with reduced cooking time
  • ¼ cup Granulated Sugar adjust based on personal taste
  • 1 tbsp Lemon Juice vinegar can substitute in a pinch
  • 1 tbsp Cornstarch arrowroot powder may also be suitable
  • 1 tbsp Water

Equipment

  • Mixing Bowl
  • Springform pan
  • electric mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly. Press into the bottom of your springform pan.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla, then mix in eggs one at a time.
  5. Incorporate lemon juice, zest, and sour cream until the filling is smooth.
  6. In a saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water over medium heat. Stir until thickened, about 5-7 minutes.
  7. Pour cheesecake filling over the cooled crust, dollop raspberry sauce, and swirl gently.
  8. Bake for 60-70 minutes until the edge is set and the center jiggles slightly.
  9. Turn off the oven and crack the door, allowing the cheesecake to cool inside for about an hour.
  10. Transfer cheesecake to the refrigerator and chill for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. Allow cooling gradually to prevent cracks.

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