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

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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