Every time we have a gathering or a birthday, this cheesecake steals the show. My husband loves how the tart lemon and sweet raspberries dance together in every bite! It’s a recipe that brings everyone together, creating sweet memories. I often get asked for the recipe, and each time I share it, I can see the excitement on other people’s faces as they discover how easy and rewarding it is to make at home.
This cheesecake isn’t just reserved for special occasions. Sometimes on a quiet Sunday afternoon, I find myself whipping it up just because it brings comfort and joy. It’s become a family tradition to enjoy a slice after dinner, paired with a cup of tea or coffee. I recommend giving it a try whether it’s for a gathering or a simple weeknight indulgence. Trust me, your family will thank you!
How to Make Lemon Raspberry Swirl Cheesecake
Ingredients
- 3 large eggs, at room temperature
- 2 1/4 cups graham cracker crumbs
- 6 tbsp lemon juice
- 24 ounces cream cheese, softened
- 3 tbsp all-purpose flour
- 2 large egg yolks, at room temperature
- 1 tsp fresh lemon zest
- 1 tbsp warm water
- 10 tbsp melted salted butter
- 2 1/2 cups fresh or frozen raspberries
- 1 cup sugar
- 2 tbsp lemon zest
- 2 1/2 tsp cornstarch
- 3/4 cup sour cream
- 2 1/2 tsp sugar
Directions
To prepare the raspberry filling, start by combining the cornstarch, warm water, and lemon juice in a small bowl until it’s smooth. Then, heat the raspberries with the sugar in a saucepan over medium heat for about three minutes, stirring frequently. When the berries soften, add the cornstarch mixture and simmer for another three minutes, gently mashing the raspberries as they cook. After it thickens, blend the mixture and strain it to remove the seeds. Let it cool off.
For the crust, preheat your oven to 325°F. Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. In a separate bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and about an inch up the sides of the prepared pan. Bake the crust for 10 minutes, then set it aside to cool. Wrap aluminum foil around the outside of the pan to protect it during baking.
Now, reduce the oven temperature to 300°F for baking the cheesecake filling. In a large mixing bowl, blend the cream cheese, sugar, and flour on low speed until it’s smooth and creamy; don’t forget to scrape down the sides. Mix in the sour cream, lemon juice, and zest until everything is well combined. Then, incorporate the eggs one by one, followed by the egg yolks, blending slowly after each addition to maintain that creamy texture.
To assemble, gently mix a few tablespoons of the cheesecake filling into the cooled raspberry filling. Pour about three-quarters of the cheesecake mixture into the crust. Drop dollops of the raspberry filling over the cheesecake, and use a spatula to create swirls. Top it with the remaining cheesecake batter and again swirl in more raspberry filling. Place the springform pan into a larger baking dish and pour warm water into the outer pan until it reaches halfway up the sides of the springform to create a water bath.
Bake the cheesecake for 1 hour and 25 minutes until it’s mostly set but still slightly jiggly in the center. Once baked, turn off the oven and let the cheesecake sit inside for 30 minutes. Then, crack the oven door open and let it cool for another 30 minutes. Afterward, chill it completely in the fridge, and when ready, remove it from the springform pan. Garnish with fresh raspberries and lemon slices before serving.
Storing Suggestion
To store your cheesecake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3-4 days. Make sure not to add any toppings until you’re ready to serve, so it stays fresh.
Cooking Tips
A great tip for making your cheesecake even richer is to use full-fat cream cheese and sour cream; they truly elevate the flavors. Also, if you find that your crust tends to crumble, adding a touch more melted butter can help bind it better. Always mix on low speed to avoid incorporating too much air!
Serving Suggestions
Serve your Lemon Raspberry Swirl Cheesecake with a dollop of whipped cream on top, or garnish it with mint leaves for a refreshing touch. A light berry compote or extra fresh raspberries on the side pairs beautifully, and don’t forget a lovely cup of tea or a glass of sparkling lemonade to complement it all!
Ingredient Substitutions
If you’re out of graham crackers or want a different flavor, you can use crushed digestive biscuits or even chocolate cookie crumbs for a richer taste. For the cream cheese, Neufchâtel can work too if you’re looking for a slightly lighter option!
Seasonal Variations
In the spring and summer, you could substitute the raspberries with fresh strawberries or peaches for a seasonal twist. Similarly, adding blueberries can create a beautiful patriotic dessert during the summer holidays!
Allergen Information
This cheesecake contains dairy and gluten, so it may not be suitable for those with lactose intolerance or gluten sensitivity. You can use gluten-free graham crackers for the crust and dairy-free cream cheese alternatives to make it more dietary friendly.
FAQ
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries work perfectly in this recipe. Just make sure to thaw them before cooking, and drain any excess liquid to avoid making the mixture too watery.
Can I make this cheesecake ahead of time?
Yes, making the cheesecake in advance is a great idea. It actually tastes even better after a day in the fridge, allowing all the flavors to meld beautifully. Just keep it stored properly!
Why is my cheesecake cracking?
Cracking can occur if the cheesecake is baked at too high a temperature or if it hasn’t cooled down slowly. Be sure to bake it in a water bath and allow it to cool gradually in the oven to prevent this issue.
How can I tell if my cheesecake is done?
The cheesecake is done when the edges are set and the center still has a slight jiggle. It will continue to firm up as it cools. Use a toothpick test if you’re unsure, but don’t overbake!
Can I freeze the cheesecake?
Yes! This cheesecake freezes well. Slice it into pieces, wrap each slice tightly in plastic wrap, and store them in an airtight container. It can last up to 2 months in the freezer.
What’s the best way to unmold a cheesecake?
To ensure easy removal from the springform pan, run a sharp knife around the edge of the cheesecake before releasing the latch. This helps separate it from the sides and prevents sticking.
Lemon Raspberry Swirl Cheesecake
Ingredients
- 3 large eggs room temperature
- 2 1/4 cups graham cracker crumbs
- 6 tablespoons lemon juice
- 24 ounces cream cheese softened
- 3 tablespoons all-purpose flour
- 2 large egg yolks room temperature
- 1 teaspoon fresh lemon juice
- 1 tablespoon warm water
- 10 tablespoons melted salted butter
- 2 1/2 cups fresh or frozen raspberries
- 1 cup sugar
- 2 tablespoons lemon zest
- 2 1/2 teaspoons cornstarch
- 3/4 cup sour cream
- 2 1/2 teaspoons sugar
Instructions
- In a small bowl, whisk together the cornstarch, warm water, and lemon juice until smooth.
- In a saucepan, cook raspberries with sugar over medium heat for about 3 minutes, stirring constantly. Add the cornstarch mixture and simmer for an additional 3 minutes, gently crushing the raspberries as they soften.
- Once thickened, blend the raspberry mixture and strain it to remove seeds. Set aside to cool.
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and sides of the prepared pan.
- Bake the crust for 10 minutes and set it aside to cool. Wrap the pan’s exterior with aluminum foil to keep water out during the water bath.
- Lower the oven temperature to 300°F (148°C). Using low speed, blend the cream cheese, sugar, and flour in a large bowl until smooth.
- Stir in the sour cream, lemon juice, and zest until incorporated.
- Add the eggs one by one, followed by the egg yolks, mixing slowly after each addition.
- Gently mix a couple of tablespoons of cheesecake filling into the raspberry filling. Pour about three-quarters of the cheesecake mixture into the cooled crust.
- Drop spoonfuls of the raspberry mixture onto the cheesecake and swirl them with a spatula. Add the remaining cheesecake filling and swirl with more raspberry filling on top.
- Place the springform pan inside a larger pan. Add warm water until it reaches halfway up the springform pan, being careful not to let any water seep into the cheesecake.
- Bake for 1 hour 25 minutes until the center is mostly set but still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 30 minutes. Afterward, crack open the oven door and let the cheesecake cool for another 30 minutes.
- Transfer to the fridge to cool completely, then remove from the springform pan. Garnish with raspberries and lemon slices before serving.
