Lemon Raspberry Swirl Cheesecake
This lemon raspberry swirl cheesecake has a smooth, creamy texture with a zesty citrus flavor and a tart raspberry swirl on top. It’s the perfect mix of rich and refreshing, baked on a buttery graham cracker crust.
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with the paddle attachment
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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
- ¼ teaspoon salt
- 4 large eggs room temperature
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (180°C). 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 325°F (165°C) 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 purée 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, ¼ 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 purée 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!
Notes
Room temperature ingredients: Pull the refrigerated ingredients out 2 hours before baking.
Storage: Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan wrapped with plastic wrap or transfer slices to an airtight container.
Freezing: Chill the baked cheesecake fully in the fridge first. Once cold, remove it from the pan and wrap it tightly in plastic wrap and a layer of foil, or place slices in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1sliceCalories: 504.6kcalCarbohydrates: 41.8gProtein: 7.6gFat: 35.1gSaturated Fat: 19.4gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 9.4gTrans Fat: 0.4gCholesterol: 143.1mgSodium: 417.4mgPotassium: 188.4mgFiber: 1.9gSugar: 25.8gVitamin A: 1203.8IUVitamin C: 7.7mgCalcium: 103.2mgIron: 1.5mg
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