This Luscious Lemon Raspberry Swirl Cheesecake is a vibrant and indulgent dessert that beautifully balances the zing of fresh lemons with the sweet-tart pop of raspberries. With a velvety cream cheese filling and an eye-catching marble swirl, it’s as stunning to look at as it is delicious to eat. Whether I’m making it for a special celebration or treating myself to something decadent, this cheesecake never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
2 cups graham cracker crumbs
½ cup (113 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
For the Cheesecake Filling:
3 cups (≈ 680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup (240 ml) sour cream
Zest of 2 lemons
Juice of 1 lemon
For the Lemon Swirl:
½ cup (≈ 120 g) lemon curd
1 tbsp fresh lemon juice
For the Raspberry Swirl:
½ cup (≈ 120 g) raspberry puree
1 tbsp granulated sugar
Optional: yellow & red food colouring
For Garnish:
Lemon zest curls
Fresh raspberries
Whipped cream
Directions
I start by preheating the oven to 325 °F (160 °C) and greasing a 9-inch (23 cm) springform pan.
To make the crust, I combine graham cracker crumbs, melted butter, and sugar in a bowl and press the mixture firmly into the pan.
Next, I beat the cream cheese and sugar until smooth. I add in vanilla and the eggs one at a time, beating after each addition. Then I mix in the sour cream, lemon zest, and lemon juice.
I pour half of the filling over the crust and smooth it out.
For the swirl, I mix the lemon curd with lemon juice (and a bit of yellow food coloring if I want the color to pop). I do the same with the raspberry puree, sugar, and red food coloring. I drop spoonfuls of both mixtures over the filling and gently swirl them with a knife to create a marbled effect. Then I pour the rest of the filling on top and smooth it out.
I bake the cheesecake for 50 to 60 minutes, just until the center is set. After baking, I let it cool in the oven with the door ajar before transferring it to the fridge to chill for at least 4 hours or overnight.
Before serving, I top it with lemon zest curls, fresh raspberries, and a generous dollop of whipped cream.
Servings and timing
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Chill Time: At least 4 hours (preferably overnight)
Total Time: About 4 hours 20 minutes+
Calories: Approximately 380 kcal per serving
Variations
I sometimes use a gingersnap crust instead of graham crackers for a spicier contrast.
When I want to skip the swirl, I mix the lemon curd and raspberry puree directly into the filling for a fruitier base.
For a gluten-free option, I swap the graham crackers with gluten-free digestive biscuits.
If I don’t have fresh raspberries, frozen raspberries (thawed and pureed) work just as well.
I’ve also added a touch of almond extract to the filling for a subtle nutty twist—it pairs beautifully with the raspberry.
Storage/Reheating
I store this cheesecake in the refrigerator, covered, for up to 5 days. For the best texture, I avoid freezing it, but if needed, I freeze individual slices wrapped tightly in plastic wrap and foil for up to a month. I thaw slices in the refrigerator overnight before serving. I don’t reheat this cheesecake—it’s best served chilled or at room temperature.
FAQs
How do I prevent my cheesecake from cracking?
I make sure not to overmix the batter and always cool the cheesecake gradually by letting it rest in the oven with the door slightly open. Using a water bath also helps, though it’s not essential for this recipe.
Can I use bottled lemon juice instead of fresh?
I’ve tried both, but I always prefer fresh lemon juice for the brightest flavor. Bottled can work in a pinch, but it won’t be quite as vibrant.
How do I make raspberry puree?
I simply blend fresh or thawed raspberries and strain the mixture through a fine mesh sieve to remove the seeds. It’s quick and easy, and I sometimes sweeten it slightly to taste.
Can I make this cheesecake ahead of time?
Yes, I actually prefer making it a day ahead. It needs time to chill and set properly, and the flavors develop beautifully overnight.
What can I use instead of lemon curd?
If I don’t have lemon curd, I make a quick homemade version with egg yolks, sugar, lemon juice, and butter. Or, in a pinch, I swirl in extra lemon zest and a bit of extra juice directly into the filling.
Conclusion
This Luscious Lemon Raspberry Swirl Cheesecake is everything I want in a dessert—creamy, tangy, sweet, and visually stunning. With its vibrant flavors and elegant swirl, it’s ideal for both casual get-togethers and special occasions. I always find it hard to stop at just one slice, and my guests usually ask for the recipe before the last crumb is gone.
Recipe:
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Luscious Lemon Raspberry Swirl Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Luscious Lemon Raspberry Swirl Cheesecake is a vibrant dessert that combines the tang of lemons with the sweet-tart flavor of raspberries. Its creamy texture and marbled swirl make it both visually stunning and delicious—perfect for any special occasion or as a make-ahead treat.
Ingredients
2 cups graham cracker crumbs
1/2 cup (113 g) unsalted butter, melted
1/4 cup (50 g) granulated sugar
3 cups (≈ 680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup (240 ml) sour cream
Zest of 2 lemons
Juice of 1 lemon
1/2 cup (≈ 120 g) lemon curd
1 tbsp fresh lemon juice
1/2 cup (≈ 120 g) raspberry puree
1 tbsp granulated sugar
Optional: yellow & red food colouring
Garnish: Lemon zest curls, fresh raspberries, whipped cream
Instructions
- Preheat the oven to 325 °F (160 °C) and grease a 9-inch (23 cm) springform pan.
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture firmly into the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Mix in the sour cream, lemon zest, and lemon juice until fully incorporated.
- Pour half of the cheesecake filling over the crust and smooth it out evenly.
- In a small bowl, mix lemon curd with 1 tbsp lemon juice and optional yellow food coloring.
- In another bowl, combine raspberry puree with 1 tbsp sugar and optional red food coloring.
- Drop spoonfuls of both the lemon and raspberry mixtures over the filling and swirl gently with a knife to create a marbled effect.
- Pour the remaining cheesecake filling on top and smooth the surface.
- Bake for 50 to 60 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
- Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.
Notes
For a spicier crust, use gingersnap cookies instead of graham crackers.
You can mix the lemon curd and raspberry puree directly into the filling for a fruitier base.
Swap graham crackers for gluten-free biscuits for a gluten-free version.
Frozen raspberries can be used instead of fresh—just thaw and puree.
A touch of almond extract in the filling adds a subtle nutty flavor.
Store in the fridge for up to 5 days or freeze individual slices for up to a month.
Do not reheat; serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
