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Lemon Raspberry Swirl Cheesecake – A Bright, Creamy Dessert Classic

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A creamy lemon cheesecake swirled with fresh raspberry purée on a buttery graham cracker crust. Tangy, fruity, and perfect for spring or summer desserts.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • 2 tbsp sugar

  • 6 tbsp melted butter

Raspberry Swirl:

  • 1 cup raspberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

Filling:

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup sugar

  • 3 eggs

  • ¼ cup sour cream

  • Zest + juice of 1 lemon

  • 1½ tsp vanilla extract

Instructions

  • Make raspberry swirl: simmer berries, sugar, and lemon juice. Strain and cool.

  • Make crust: mix crumbs, sugar, and butter. Press into a springform pan. Bake at 325°F for 10 mins.

  • Prepare filling: beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, lemon, and vanilla.

  • Pour filling over crust. Dollop raspberry purée and swirl gently.

  • Bake in water bath for 55–65 minutes. Let cool in oven with door ajar for 1 hour.

  • Chill at least 4 hours or overnight. Slice and serve with fresh fruit or whipped cream.

Notes

  • Use a water bath to prevent cracking.

  • Store in fridge up to 5 days.

  • Can be frozen up to 2 months.

Find it online: https://goldenflavorstudio.com/lemon-raspberry-swirl-cheesecake-a-bright-creamy-dessert-classic/