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Luscious Lemon Raspberry Swirl Cheesecake

A delightful cheesecake balancing the tartness of fresh lemons with the sweetness of juicy raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup sugar
For the Cheesecake Filling
  • 24 oz 24 oz cream cheese, softened
  • 1 cups 1 cup sugar
  • 3 large 3 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 1 each Zest of 1 lemon
  • 0.5 cups ½ cup lemon juice (freshly squeezed is best!)
For the Raspberry Swirl
  • 1 cup 1 cup fresh raspberries
  • 0.25 cups ¼ cup sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium-sized bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of a 9-inch springform pan and bake for about 10 minutes.
  3. In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice until combined.
  4. In a small saucepan, combine fresh raspberries and sugar over medium heat, stirring gently until the raspberries break down into a sauce (about 5 minutes).
Assembly and Baking
  1. Pour the cheesecake filling onto the cooled crust, spreading it evenly. Spoon the raspberry sauce over the top and swirl with a knife.
  2. Bake for about 55-60 minutes, or until edges are set but the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool for another hour.
  3. Transfer to the fridge and let chill for at least 4 hours or overnight before serving.

Notes

For a thicker crust, double the graham cracker mixture. Use frozen raspberries if fresh aren’t available, thaw and drain before use.