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Merry

Easy Lemon Raspberry Swirl Cake Recipe – So Moist & Delicious!

This Lemon Raspberry Swirl Cheesecake is the perfect blend of creamy, tangy, and fruity flavors. A buttery graham cracker crust provides the base, while the smooth cheesecake filling is infused with fresh lemon zest and juice, making it irresistibly bright and refreshing. The raspberry swirl not only adds a pop of vibrant color but also brings a natural sweetness that balances the tartness of the lemon.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings: 10 -12 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream at room temperature
  • 3 large eggs at room temperature
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
For the Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar

Method
 

1. Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
  4. Bake for 8-10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and mix until combined.
  3. Mix in sour cream, lemon zest, lemon juice, and vanilla extract.
  4. Add eggs one at a time, beating just until incorporated (do not overmix).
3. Prepare the Raspberry Swirl
  1. In a blender or food processor, blend raspberries with sugar until smooth.
  2. Strain through a fine mesh sieve to remove seeds (optional).
4. Assemble the Cheesecake
  1. Pour half of the cheesecake batter over the prepared crust.
  2. Drop spoonfuls of the raspberry puree over the batter and swirl with a toothpick or skewer.
  3. Add the remaining cheesecake batter and repeat the swirling process with more raspberry puree.
5. Bake the Cheesecake
  1. Wrap the springform pan with foil and place it in a larger baking dish filled with hot water (water bath method).
  2. Bake for 50-60 minutes, until the edges are set but the center still jiggles slightly.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
6. Chill and Serve
  1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours (or overnight).
  2. Before serving, run a knife along the edges of the pan and remove the springform ring.
  3. Garnish with fresh raspberries, lemon slices, or a dusting of powdered sugar.

Notes

    • Use Room-Temperature Ingredients: This ensures a smooth, lump-free batter.
    • Prevent Cracks: A water bath and gradual cooling help prevent the cheesecake from cracking.
    • Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
    • Gluten-Free Option: Swap graham crackers for gluten-free cookies.
 

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