Lemon Raspberry Swirl Cheesecake

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This Lemon Raspberry Swirl Cheesecake is perfectly sweet and tart, infused with lemon and raspberry flavors in every bite. The perfect cheesecake for summer!

The Perfect Cheesecake for Summer

It’s no secret that I love cheesecakes. Traditional or no-bake, New York Style or a new creative flavor, I am all about cheesecake. I’m always playing around with new cheesecake flavors, whether it’s for a season, holiday or just what I’m craving.

This Lemon Raspberry Swirl Cheesecake is my latest cheesecake creation, inspired by a few of my favorite summer flavors and a reader request. Lemon and raspberry is such a fun flavor combination, as they’re both bright, powerful flavors that are just a little tart and sour. Add them to a creamy cheesecake with a graham cracker crust and the result is divine.

This is a spin off of my other lemon cheesecake recipes that use extra eggs to add to the lemon flavor. Lemon and raspberry infuse every bite, with lemon zest and juice in the filling and an easy homemade raspberry filling swirled throughout. The raspberry swirl is beautiful on it’s own too, so once it’s baked, you’re all done!

Unlike other cheesecakes that can be decadent (and delicious) but maybe a little heavy, this is on the lighter side of cheesecakes, making it a perfect summer dessert. It’s perfect for picnics and BBQs, just be sure to allow plenty of time for cooling and chilling!

What You’ll Need

Don’t be intimidated by the list of ingredients – most of these ingredients are pantry staples and basic baking ingredients.

For the Raspberry Filling

• Cornstarch – Thickens the sauce.
• Lemon juice – Be sure to use fresh lemon juice.
• Warm water – To dissolve the cornstarch.
• Raspberries – You can use fresh or frozen raspberries.
• Sugar – Sweetens the tart raspberry flavor.

For the Crust

• Graham cracker crumbs – You can crush graham crackers yourself or purchase crumbs.
• Butter – Salted or unsalted. You’ll want to melt it before using it.
• Sugar – For a lightly sweet crust.

For the Lemon Cheesecake FIlling

• Cream cheese – Allow it to come to room temperature first, to ensure there are no lumps in the filling.
• Sugar – Sweetens the tangy cream cheese and sour cream mixture.
• All-purpose flour – A small amount of flour is used to help add creaminess.
• Lemon – Both fresh lemon juice and lemon zest are used in the filling.
• Eggs – 3 large eggs plus 2 additional yolks are used.

How to Make Lemon Raspberry Swirl Cheesecake

With some patience and attention to details, this lemon raspberry swirl cheesecake comes together easier than you may expect! It does take time but no part of this recipe is difficult to make.

1. Make the raspberry filling. Whisk together cornstarch, lemon juice and warm water until the cornstarch dissolves. Heat raspberries and sugar over medium heat, stirring continuously. Add the cornstarch mixture and continue cooking, smashing the raspberries as they cook. Puree the raspberry mixture in a food processor, then strain and set aside.
2. Make the graham cracker crust. Preheat the oven to 325°F and prepare the pan by lining the bottom with parchment paper and greasing the sides. Combine the crust ingredients and press the mixture in the bottom and up the sides. Bake for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil for the water bath.
3. Prepare the cheesecake filling. Reduce the oven to 300°F. Beat cream cheese, sugar and flour until completely combined and smooth. Mix in the sour cream, lemon juice and lemon zest. Add the eggs one at a time, then the egg yolks. Scrape down the sides of the bowl as needed.
4. Assemble the cheesecake. Add two tablespoons of cheesecake filling to the cooled raspberry filling. Fill the crust with 3/4 of the cheesecake. Drop spoonsful of 1/2 the raspberry filling on top, using a knife to swirl them. Add the remaining cheesecake filling on top, then the remaining raspberry filling, again using a knife to swirl it around.
5. Create the water bath. Place the springform pan inside another large pan. Fill the outside with enough warm water to go halfway up the sides but not above the top edge of the aluminum foil.
6. Bake. Bake the lemon cheesecake for 1 hour 25 minutes. The center should be set but still jiggly.
7. Cool. Turn off the oven and leave the door closed for 30 minutes. Then, crack the door for 30 minutes. Remove from the oven and the water bath and place in the fridge to cool completely, at least 6 hours.
8. Garnish and serve. Remove from the springform pan and place on a serving dish. Top with raspberries and lemon slices.

Tips for Success

The key to success with any cheesecake is to pay attention to details and take your time. Cheesecakes are a masterpiece that cannot be rushed! Below I’ve shared a few key tips for the perfect raspberry swirl cheesecake.

• Prevent your water bath from leaking. One of the most important things with a cheesecake water bath is preventing it from leaking. My secret tip is using slow cooker liners! You can see more of my water bath tips here.
• Adjust the cheesecake size. I made this raspberry swirl cheesecake in a traditional 9-inch pan. If you’d like to use a 7-inch pan or even make these into mini cheesecakes, check out my guide on how to adjust cheesecake sizes.
• Allow for slow cooling. While it’s tempting to pull the cheesecake from the oven as soon as it’s done, the slow cooling process is essential for avoiding cracks. Allow it to cool in the oven, with and without the door open, before moving it to the fridge.
• Mix the ingredients on low. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Make in advance. Cheesecake requires a minimum of 6 hours to fully set and chill, so technically you can make this in the morning, but I’ve found making it the day before best. More chill time ensures it’s completely set and allows the flavors to infuse every bite even more.

Serving Suggestions

Since each bite of this cheesecake is infused with raspberry and lemon flavor, I don’t find any typical toppings like lemon curd or whipped cream necessary. Instead, I serve this lemon raspberry cheesecake topped with fresh raspberries and lemon slices.

How to Store Leftovers

Leftover cheesecake should be stored in the fridge, either tightly covered in plastic wrap or in an airtight container. Cheesecake will last for up to 4 to 5 days in the fridge. It will taste great for several days, which is one of the reasons cheesecake is great for making a day or two in advance.

Can I Freeze Cheesecake?

Yes, this raspberry swirl cheesecake can be frozen. First, allow it to properly cool and chill in the fridge according to the instructions. It should be completely chilled and set before freezing.

You can freeze the whole cheesecake or individual slices. Wrap it tightly in plastic wrap then in aluminum foil. The double-wrapping helps prevent freezer burn. Thaw overnight in the fridge before serving.

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More Cheesecake Recipes:

• Easy Blueberry Swirl Cheesecake
• Pecan Praline Cheesecake
• Best New York Style Cheesecake
• Chocolate Chip Cookie Dough Cheesecake