Go Back
Cheesecake is a dessert that has won the hearts of many around the world, celebrated for its rich, creamy texture and versatile flavors. From classic New York styles to inventive fruit-infused variations, this beloved dessert has a special place on dessert tables and in the hearts of sweet-toothed enthusiasts. Among the myriad of cheesecake recipes, the Lemon Raspberry Swirl Cheesecake stands out, captivating with its vibrant colors and refreshing flavors.

Lemon Raspberry Swirl Cheesecake

Indulge in the vibrant flavors of Lemon Raspberry Swirl Cheesecake! This stunning dessert features a creamy, rich filling balanced perfectly with tangy lemon and sweet raspberries. With its eye-catching swirls, it’s sure to impress at any gathering. Perfect for birthdays or summer parties, this cheesecake combines easy preparation with delightful results. Try this recipe and elevate your dessert game! #Cheesecake #BakingJoy #DessertLovers #LemonRaspberry #SweetTreats #HomeBaking
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup lemon juice

Zest of 1 lemon

1/2 cup fresh raspberries (or raspberry puree)

Instructions
 

Preheat your oven to 325°F (160°C).

    In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.

      In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.

        Add in vanilla extract, eggs (one at a time), sour cream, lemon juice, and lemon zest; mix until well combined.

          Pour half of the cheesecake batter over the crust.

            Swirl in raspberry puree or scatter fresh raspberries. Then pour the remaining batter on top.

              Bake in preheated oven for 55-65 minutes, until the edges are set but the center is still slightly jiggly.

                Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

                  Refrigerate for at least 4 hours (preferably overnight) before serving.

                    Prep Time: 20 minutes | Total Time: 7 hours (with chill) | Servings: 10