This lemon raspberry swirl cheesecake is bright, creamy, and perfect for Spring and Summer. The lemon cheesecake filling is layered on a graham cracker crust with raspberry sauce swirled on top. Baked low and slow, it comes out beautifully every time.
This lemon raspberry cheesecake is creamy and tangy with fresh raspberry purรฉe that adds a pop of flavor. No need to cook down the raspberries, just blend and it's ready! Lemon juice and zest makes the filling bright and citrusy like my lemon mascarpone cheesecake.
What I love about this recipe is how approachable it is. Instead of a complicated water bath with foil and extra pans, all you need is a roasting pan filled with water. At a lower baking temperature, the cheesecake bakes up creamy and even with minimal risk of cracks.
Garnish the cheesecake with lemon curd and macerated raspberries! For more lemon desserts, try my lemon berry mascarpone cake, lemon crunch cake, lemon olive oil cupcakes, or lemon poppy seed cookies.
Key Ingredients
- Graham crackers- You can use graham cracker crumbs to make life easier, otherwise crush the graham crackers in a food processor or smash them in a plastic bag with a rolling pin.
- Raspberries- You can use fresh or frozen thawed raspberries for the raspberry swirl.
- Cream cheese- Make sure to use full-fat cream cheese that comes in a brick. Cream cheese spread in a tub will make the cheesecake filling too runny! I personally think Philadelphia has the best flavor and texture.
- Lemon juice and lemon zest- You will need 2 whole lemons. You can rub the lemon zest and sugar together to release more lemon oil and flavor!
- Sour cream- This cuts through the thick cream cheese and adds a subtle tang. Make sure to use full-fat sour cream.
- Large eggs- All the refrigerated ingredients need to be room temperature, but it's super important for the eggs so they mix easily into the creamy filling. Take them out of the refrigerator 2 hours before baking.
Ingredient Substitutions
- Graham cracker substitute- You can also use Nilla wafters or digestive biscuits to make the crust.
- Different berries- This recipe also works with blueberries or blackberries if you can't find raspberries or just aren't a fan!
How to Make It
Step 1: Make the crust. Pulse the graham crackers to a fine crumb, then transfer them to a medium bowl and mix with the brown sugar and melted butter.
Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Use the bottom of a measuring cup to pack it down evenly to keep the crust from crumbling when sliced.
Step 2: Prepare the water bath. After baking the crust, place a large roasting pan filled with hot water on the bottom rack. This acts as a water bath, creating steam to keep the cheesecake from drying out and cracking.
Step 3: Make the raspberry swirl. Blend the raspberries, sugar, and lemon juice. Pour it through a mesh strainer to remove the seeds. Set it aside while you make the filling.
Tip: If using frozen raspberries, thaw and drain them first so the swirl doesn't make the batter too watery.
Step 4: Beat cream cheese and sugar. In the bowl of a stand mixer or hand mixer, beat the softened cream cheese and sugar on medium speed until smooth and creamy with no lumps. Scrape down the bowl to make sure everything is fully combined.
Step 5: Add the other wet ingredients and eggs. Reduce the speed to medium-low and mix in the lemon juice, sour cream, lemon zest, vanilla extract, and salt.
Add the eggs one at a time on low speed, scraping down the bowl after each. Be careful not to overmix! Too much air can cause the cheesecake to puff up and crack as it cools.
Step 6: Assemble. Pour the cheesecake batter over the crust. Spoon the raspberry purรฉe over the surface, then swirl it in. Don't overdo it! We want big pretty swirls, just like this raspberry brownie cheesecake.
Step 7: Bake! The cheesecake is done when edges are set and the center is still slightly jiggly when gently shaken like Jell-O.
Step 8: Chill and serve. Crack the oven door and let the cheesecake cool inside for 1 hour, then move it to the counter. Cover with plastic wrap and chill in the refrigerator until set.
Once chilled, remove from the springform pan, and slice with a warm knife for clean cuts.
Expert Baking Tips
- Make sure to use room temperature cream cheese. Cold cream cheese won't blend smoothly and can leave lumps in the batter (they can make the cheesecake crack). Let it sit out for at least an hour before using for a silky, even texture.
- Beat the ingredients on low speed. Mixing on low helps prevent too much air from being incorporated into the batter, which can cause the cheesecake to rise, crack, or sink as it cools. Scrape the bowl often to make sure everything is fully combined without overmixing.
- Cool the cheesecake gradually. Sudden temperature changes can lead to cracks. Let the cheesecake sit in the turned-off oven with the door cracked open for 1 hour before moving it to the counter to cool completely, then chill it in the fridge for at least 6 hours to fully set.
Frequently Asked Questions
The entire cheesecake can be baked and chilled up to 2 days before serving. Just keep it covered in the fridge. For more flexibility, you can make the raspberry swirl 1-2 days ahead and store it in an airtight container in the fridge. This way, all you have to do is assemble and bake when it's convenient.
Yes! Line a muffin pan with paper liners and divide the crust and filling between them ยพ full. Bake at 325ยฐF (165ยฐC) for 18-22 minutes or until the centers are set with a slight jiggle. There's no need for a water bath since mini cheesecakes are less prone to cracking. Let them cool in the pan, then refrigerate for at least 4 hours. You can still add the raspberry swirl, just spoon a little on top of each and swirl it in with a toothpick before baking.
I don't recommend it because the jam might be too heavy and sink through the lemon filling.
More Cheesecake Recipes to Try
๐ Recipe
Lemon Raspberry Swirl Cheesecake
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Graham Cracker Crust
- 300 grams graham crackers 2 sleeves
- 142 grams unsalted butter melted
- 27 grams brown sugar
Raspberry Swirl
- 170 grams raspberries fresh or frozen and thawed
- 24 grams granulated sugar
- 1 teaspoon lemon juice
Lemon Cheesecake
- 680 grams full-fat cream cheese room temperature
- 150 grams granulated sugar
- 76 grams lemon juice
- 120 grams sour cream room temperature
- 2 tablespoons lemon zest 2 lemons
- 1 teaspoon vanilla extract
- ยผ teaspoon salt
- 4 large eggs room temperature
Instructions
Graham Cracker Crust
- Preheat the oven to 350ยฐF (180ยฐC). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Pulse the graham crackers to a fine crumb. Then stir the graham cracker crumbs, melted butter, and brown sugar together in a medium bowl.300 grams graham crackers, 142 grams unsalted butter, 27 grams brown sugar
- Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool slightly. Lower the oven temperature to 325ยฐF (165ยฐC) and place a roasting pan filled with water on the bottom rack to act as a water bath.
Raspberry Swirl
- In a food processor or blender, blend the raspberries, sugar, and lemon juice until smooth. Press through a fine mesh sieve to remove the seeds and set the purรฉe aside170 grams raspberries, 24 grams granulated sugar, 1 teaspoon lemon juice
Lemon Cheesecake
- Beat the cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy.680 grams full-fat cream cheese, 150 grams granulated sugar
- On medium low, mix in the lemon juice, sour cream, lemon zest, vanilla, and salt until fully combined.76 grams lemon juice, 120 grams sour cream, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, ยผ teaspoon salt
- Add the eggs one at a time, mixing on low speed just until incorporated. Don't overmix.4 large eggs
- Pour the cheesecake batter over the crust. Spoon the raspberry purรฉe on top and use a knife or skewer to gently swirl it into the batter.
- Place the springform pan directly above the water bath in the oven. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and let it cool to room temperature.
- Cover the cheesecake with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- Once cool, top with fresh raspberries, slice, and enjoy!
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