Lemon Raspberry Swirl Cheesecake

There’s something unmistakably joyful about the arrival of spring. The days stretch longer, the air feels lighter, and the produce at the market starts to glow with color again. For my family, the true sign that spring is here is our first slice of lemon raspberry swirl cheesecake. Its zesty citrus notes, paired with the sweet-tart burst of raspberry, remind us of sunny days spent gardening and lazy Sunday brunches on the patio.

This cheesecake has been a staple at our Easter table for years. It began as a variation on my grandmother’s classic New York-style cheesecake, but over time I added the raspberry swirl for both flavor and a touch of elegance. The lemon, of course, is what makes it unforgettable—bright, clean, and beautifully refreshing. This is a dessert that turns ordinary days into special ones, and special days into something downright unforgettable.

Whether you’re celebrating a holiday or just want to treat yourself with something fresh and indulgent, this lemon raspberry swirl cheesecake will become a cherished recipe in your kitchen too.

Why You’ll Love This Recipe:

• A buttery graham cracker crust that holds everything together perfectly.
• Creamy, rich cheesecake filling with just the right zing of lemon.
• Homemade raspberry sauce swirled in for vibrant color and fruitiness.
• A perfect make-ahead dessert for gatherings, holidays, or spring and summer dinners.

INGREDIENTS YOU’LL NEED:

For the crust:

• 1 ¾ cups (235g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 6 tbsp (84g) unsalted butter, melted

For the raspberry sauce:

• 1 ½ cups (175g) raspberries, pureed and strained
• 1 ½ tbsp (13g) sugar
• 2 tsp cornstarch

For the cheesecake filling:

• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 2 tbsp lemon zest
• 3 tbsp (45ml) fresh lemon juice
• 3 large eggs, room temperature

HOW TO MAKE LEMON RASPBERRY SWIRL CHEESECAKE:

Creating this lemon raspberry swirl cheesecake is a rewarding process, and every step brings its own joy. The aroma of the lemon zest as you fold it into the batter is enough to make your mouth water. Here’s how to make this refreshing dessert at home.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Raspberry Sauce
Combine the strained raspberry puree, sugar, and cornstarch in a small saucepan. Cook over medium heat until thickened, about 5–7 minutes. Let cool completely before using.

Step 2: Prepare the Crust
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter together. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with foil to prepare for the water bath.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and creamy. Add the sour cream, lemon zest, and lemon juice. Mix gently. Add eggs one at a time, mixing on low just until combined.

Step 4: Assemble and Swirl
Pour half the cheesecake batter over the crust. Add a few spoonfuls of raspberry sauce and swirl with a toothpick. Pour the remaining batter on top, then swirl in more raspberry sauce for that signature marbled look.

Step 5: Bake in a Water Bath
Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 1 hour and 15 minutes. Then turn off the oven, crack the door, and let the cheesecake rest for 30 minutes before removing. Chill in the fridge for at least 5 hours or overnight.

HELPFUL TIPS:

• Don’t skip the water bath—it keeps the cheesecake creamy and prevents cracks.
• Make sure all your ingredients are at room temperature for a smooth, lump-free batter.
• For the prettiest swirl, use a small spoon or toothpick and don’t over-mix the raspberry sauce into the filling.
• You can make the raspberry sauce a day ahead to save time during prep.

DETAILS:

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: About 7 hours (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can use frozen raspberries if fresh aren’t available—just thaw and drain them first.
• This cheesecake also works well with a strawberry or blueberry swirl if you want to change it up.

NUTRITIONAL INFORMATION: (Per Serving)

• Calories: 430
• Fat: 30g
• Carbohydrates: 34g
• Protein: 6g
• Sugar: 24g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make this cheesecake ahead of time?
Absolutely! In fact, it tastes even better the next day once the flavors have set.

Can I freeze lemon raspberry swirl cheesecake?
Yes, slice and freeze the cheesecake in an airtight container. It can last for up to a month.

Why did my cheesecake crack?
This is usually caused by overmixing the batter or skipping the water bath. Follow the steps carefully and you’ll get a silky-smooth result.

STORAGE INSTRUCTIONS:

Store the cheesecake in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing other flavors. For longer storage, freeze slices individually.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Lemon Raspberry Meringue Cheesecake
• Blackberry Cheesecake Brownies: A Sweet Union of Flavors and Memories
• Lemon Raspberry Swirl Cheesecake
• Chocolate Fudge Truffle Cheesecake

CONCLUSION:

This lemon raspberry swirl cheesecake is more than just a dessert—it’s a moment of celebration in every bite. Whether you’re sharing it at a springtime brunch, serving it at a special dinner, or sneaking a late-night slice just for yourself, this cheesecake delivers a perfect balance of creamy richness and fruity brightness. It’s the kind of dessert that turns into a family tradition, and once you make it, you’ll understand why.

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