Lemon Raspberry Swirl Cheesecake Recipe

Lemon and raspberry create a perfect balance of tartness and sweetness, making this cheesecake a delightful treat for any occasion. Whether you’re a fan of the famous Lemon Raspberry Cheesecake Factory dessert or looking for a fresh twist on spring cheesecake recipes, this homemade version will not disappoint.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 5 tbsp unsalted butter, melted

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour
• Zest of 1 lemon
• 2 tbsp lemon juice

For the Lemon Curd (Optional but Recommended):

• 2 large egg yolks
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 4 tbsp unsalted butter, cubed
• 1 tsp lemon zest

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Raspberry Swirl

1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Cook for about 5 minutes, stirring occasionally, until the mixture breaks down.
3. Strain through a fine-mesh sieve to remove seeds and set aside.

Step 3: Prepare the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract, sour cream, flour, lemon zest, and lemon juice until smooth and creamy.
4. Pour the filling over the cooled crust.

Step 4: Create the Swirl Effect

1. Drop spoonfuls of the raspberry sauce over the cheesecake batter.
2. Use a knife or toothpick to gently swirl the raspberry mixture into the batter.
3. Be careful not to over-mix; you want distinct swirls.

Step 5: Bake the Cheesecake

1. Wrap the bottom of the pan with aluminum foil and place it in a water bath (a roasting pan filled with hot water).
2. Bake for 50-60 minutes or until the center is just set but slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
4. Refrigerate for at least 4 hours or overnight.

Step 6: Prepare the Lemon Curd (Optional but Recommended)

1. In a saucepan, whisk together egg yolks, sugar, and lemon juice.
2. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
3. Remove from heat and stir in butter and lemon zest.
4. Allow it to cool before spreading over the cheesecake.

Serving Suggestions

For an elegant presentation, top the cheesecake with fresh raspberries and a drizzle of lemon curd. This dessert is perfect for special occasions, making it a standout among raspberry and lemon desserts. Whether you’re a fan of flavored cheesecake recipes or looking for new spring cheesecake recipes, this treat is sure to impress.

Final Thoughts

If you love raspberry lemonade cheesecake flavors, this homemade version captures all the tangy, creamy goodness. While it shares similarities with a peach raspberry cheesecake in terms of fruity balance, the bright lemon twist makes it uniquely refreshing. Try this delightful dessert for your next gathering and savor every bite!