Description

This easy homemade lemon raspberry swirl cheesecake features a buttery graham cracker crust, creamy lemon-infused filling, and vibrant raspberry swirls. It’s a showstopping dessert that’s surprisingly simple to make and perfect for any occasion.

Ingredients

Scale

2 cups graham cracker crumbs (about 200g)
2 tablespoons granulated sugar (about 25g)
6 tablespoons unsalted butter, melted (about 85g)
Pinch of salt (optional)
24 ounces cream cheese, full-fat, softened (about 680g)
1/2 cup sour cream (about 120g)
1 cup granulated sugar (about 200g)
3 large eggs, room temperature
Zest from 2 lemons
1/4 cup freshly squeezed lemon juice (about 60ml)
1 teaspoon vanilla extract
1 cup fresh raspberries (about 125g; frozen okay, thawed and drained)
2 tablespoons granulated sugar
1 teaspoon lemon juice

Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt.
Add melted butter and stir until mixture resembles wet sand.
Press mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass for a smooth finish.
Bake crust for 10 minutes until golden at the edges. Remove and let cool.
For the raspberry swirl, combine raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan.
Cook over medium heat, stirring frequently, for about 5 minutes until berries break down and sauce thickens.
Optional: Press sauce through a fine mesh sieve to remove seeds. Set aside to cool.
In a large bowl, beat cream cheese until completely smooth (about 2 minutes).
Add 1 cup sugar and mix until fluffy.
Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until combined.
Add eggs one at a time, mixing gently after each just until incorporated. Do not overmix.
Scrape sides and bottom of bowl to ensure batter is fully blended and creamy.
Pour filling onto cooled crust and smooth the top.
Spoon raspberry sauce in small dollops over the surface. Swirl with a toothpick or knife.
Place springform pan on a baking sheet. Bake at 350°F (175°C) for 45-55 minutes, until edges are set but center jiggles slightly.
If top browns too quickly, tent with foil during the last 15 minutes.
Turn off oven and crack the door open. Let cheesecake sit inside for 1 hour.
Remove from oven, run a knife around the edge, and cool to room temperature.
Refrigerate at least 4 hours or overnight.
Release springform pan, slice with a clean, sharp knife, and drizzle with remaining raspberry sauce if desired.

Notes

For best results, use room temperature ingredients to prevent lumps. Do not overmix after adding eggs to avoid cracks. Cool the cheesecake slowly in the oven to prevent cracking. The raspberry swirl can be made with frozen berries (thawed and drained). For gluten-free, use gluten-free cookies or almond flour for the crust. Cheesecake slices best after chilling overnight. Store leftovers tightly covered in the fridge for up to 5 days or freeze individual slices.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 350
Sugar: 23
Sodium: 260
Fat: 23
Saturated Fat: 13
Carbohydrates: 32
Fiber: 2
Protein: 6

Keywords: lemon raspberry cheesecake, swirl cheesecake, easy cheesecake, homemade cheesecake, lemon dessert, raspberry dessert, springform pan cheesecake, summer dessert, holiday dessert, crowd-pleaser