Luscious Lemon Raspberry Swirl Cheesecake

A Luscious Lemon Raspberry Swirl Cheesecake combines the creamy richness of cheesecake with the zesty brightness of lemon and the sweet-tart flavor of raspberry. The raspberry swirl not only adds a gorgeous marbled effect but also gives the cheesecake a refreshing fruity kick that balances out the smooth creaminess.

Here’s how to make this Lemon Raspberry Swirl Cheesecake:

Luscious Lemon Raspberry Swirl Cheesecake

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt (optional)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (from 1-2 lemons)
1 teaspoon vanilla extract
4 large eggs, at room temperature
1/2 cup sour cream
1/4 cup heavy cream

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

For Garnish:

Fresh raspberries (optional)
Lemon slices (optional)

Instructions:

1. Prepare the Crust:

Preheat oven: Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper for easier removal.
Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Stir until well combined and the crumbs are coated with butter.
Press the crust: Pour the crust mixture into the bottom of the prepared springform pan. Use the back of a spoon to firmly press it down to create an even layer.
Bake the crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool while you prepare the cheesecake filling.

2. Prepare the Raspberry Swirl:

Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and become syrupy (about 5 minutes).
Thicken the sauce (optional): If you want a thicker swirl, mix the cornstarch and water in a small bowl, then add it to the raspberry mixture. Stir and cook for an additional 1-2 minutes until thickened. Remove from heat and set aside to cool.

3. Prepare the Cheesecake Filling:

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar, lemon, and vanilla: Add the granulated sugar, lemon zest, lemon juice, and vanilla extract. Beat for another 2 minutes until smooth.
Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Add sour cream and heavy cream: Add the sour cream and heavy cream, mixing until smooth and well combined.

4. Assemble the Cheesecake:

Pour the batter: Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
Add the raspberry swirl: Drop spoonfuls of the cooled raspberry sauce over the top of the cheesecake batter. Use a skewer or butter knife to swirl the raspberry sauce into the cheesecake to create a marbled effect.
Smooth the top: Once you’ve achieved your desired swirl pattern, smooth the top of the cheesecake with a spatula.

5. Bake the Cheesecake:

Prepare a water bath (optional but recommended): Wrap the bottom of your springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and add about 1 inch of hot water to the outer pan. This helps prevent cracking and ensures even baking.
Bake the cheesecake: Bake at 325°F (165°C) for 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be firm, but the center will firm up as it cools.
Turn off the oven: Once the cheesecake is done, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for about 1 hour. This will help prevent cracking.

6. Chill the Cheesecake:

Cool at room temperature: After the cheesecake has cooled in the oven, remove it and allow it to cool to room temperature for 1-2 hours.
Chill: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This helps the flavors set and enhances the texture.

7. Serve and Garnish:

Remove from pan: When ready to serve, carefully remove the cheesecake from the springform pan. Place it on a serving platter.
Garnish: Garnish the cheesecake with fresh raspberries, lemon slices, or a dusting of powdered sugar if desired.
Slice and enjoy: Slice the cheesecake and serve chilled. Enjoy the smooth, tangy, and fruity layers of this luscious dessert!

Tips:

Prevent cracking: To help prevent cracks, don’t overmix the batter, and avoid opening the oven door during the baking process. The water bath method also helps keep the cheesecake moist and even.
Raspberry flavor: If you want a more intense raspberry flavor, you can add a few more raspberries to the swirl sauce or even fold in some raspberry puree into the cheesecake batter itself.
Freezing option: This cheesecake can be made in advance and frozen for up to 2 months. Just let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer. Thaw overnight in the refrigerator before serving.

This Luscious Lemon Raspberry Swirl Cheesecake is a wonderful combination of creamy cheesecake, zesty lemon, and vibrant raspberry that is sure to delight anyone who tries it!