Description
Whip up this lemon raspberry swirl cheesecake for a delightful dessert that brings together tangy citrus and sweet berries in a creamy, dreamy slice. Your guests will adore the beautiful marbled effect and rich, smooth texture that makes this treat a total crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese
- 2 ½ cups raspberries
- 3 large eggs
- 2 ¼ cups graham cracker crumbs
- 1 cup sugar
Supporting Ingredients:
- 10 tablespoons salted butter (melted)
- ¾ cup sour cream
- 6 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 egg yolks
Binding and Flavoring Ingredients:
- 3 tablespoons flour
- 3 tablespoons sugar
- 2 ½ teaspoons cornstarch
- 2 ½ teaspoons sugar
- 1 teaspoon lemon juice
- 1 tablespoon warm water
Instructions
- Whisk 2 ½ tsp cornstarch, 1 tsp lemon juice, and 1 tbsp warm water in a small bowl until completely smooth.
- Combine 2 ½ cups raspberries and 2 ½ tsp sugar in a saucepan. Cook over medium heat for 3 minutes, stirring constantly.
- Pour cornstarch mixture into raspberry pan. Cook for another 3 minutes, mashing raspberries thoroughly.
- Strain raspberry mixture through a fine-mesh sieve to remove seeds. Let the filling cool completely.
- Preheat your oven to 325°F. Combine 2 ¼ cups graham cracker crumbs, 10 tbsp melted salted butter, and 3 tbsp sugar in a bowl.
- Press graham cracker mixture firmly into bottom and sides of a 9-inch springform pan. Bake crust for 10 minutes.
- Reduce oven temperature to 300°F. Let crust cool while preparing cheesecake filling.
- Beat 24 oz cream cheese, 1 cup sugar, and 3 tbsp flour until completely smooth and free of lumps.
- Add ¾ cup sour cream, 6 tbsp lemon juice, and 2 tbsp lemon zest to cream cheese mixture. Mix thoroughly.
- Incorporate 3 large eggs and 2 egg yolks into batter, adding one at a time and mixing after each addition.
- Pour three-quarters of cheesecake filling into prepared crust.
- Drop small spoonfuls of raspberry filling across cheesecake surface. Swirl gently with a knife.
- Add remaining cheesecake filling and dot with remaining raspberry filling. Create another gentle swirl pattern.
- Wrap springform pan completely in aluminum foil. Place inside a larger pan filled with warm water.
- Bake for 1 hour and 25 minutes at 300°F until center is slightly jiggly but not liquid.
- Turn off oven. Leave cheesecake inside for 30 minutes with door closed.
- Open oven door and allow cheesecake to cool for another 30 minutes.
- Refrigerate cheesecake for at least 4 hours or preferably overnight before serving.
Notes
- Strain raspberry puree thoroughly to ensure a smooth, seed-free swirl that looks elegant and tastes refined.
- When swirling raspberry filling, use a thin knife or toothpick and make gentle figure-eight movements for the most beautiful marbled effect.
- Wrap the springform pan in multiple layers of heavy-duty foil to prevent water bath leakage, which can make your crust soggy.
- Allow cheesecake to cool extremely slowly to prevent cracking, following the recipe’s precise oven-off resting technique for the smoothest texture possible.
- Prep Time: 15 minutes
- Cook Time: 1 hour 38 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 367 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg