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Bella

Lemon Raspberry Swirl Cheesecake Recipe is a must-try!

This Lemon Raspberry Cheesecake is a stunning swirl of tangy lemon and sweet raspberry nestled in a rich, creamy cheesecake on a buttery graham cracker crust. With vibrant flavor and eye-catching beauty, it’s the perfect dessert for spring, summer, or any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the crust:2 cups graham cracker crumbs½ cup unsalted butter melted¼ cup granulated sugar
  • For the cheesecake filling:3 cups cream cheese softened1 cup granulated sugar1 teaspoon vanilla extract3 large eggs1 cup sour creamZest of 2 lemonsJuice of 1 lemon
  • For the lemon swirl:½ cup lemon curd1 tablespoon lemon juiceYellow food coloring optional
  • For the raspberry swirl:½ cup raspberry puree1 tablespoon sugarRed food coloring optional
  • For garnish:Lemon zest curlsFresh raspberriesWhipped cream

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, beating well after each. Stir in sour cream, lemon zest, and lemon juice.
  4. Pour half of the cheesecake filling over the crust and smooth the surface.
  5. In one bowl, mix lemon curd with lemon juice and yellow coloring if using. In another bowl, stir raspberry puree with sugar and red coloring if using.
  6. Drop spoonfuls of lemon and raspberry swirl mixtures over the filling. Use a knife to gently swirl. Pour the remaining filling on top and smooth again.
  7. Bake for 50 to 60 minutes or until the center is just set. Turn off oven and let the cheesecake cool inside with the door slightly open.
  8. Refrigerate for at least 4 hours or overnight before removing from the pan.
  9.  
  10. Top with lemon zest curls, fresh raspberries, and whipped cream before serving.

Notes

Use full-fat cream cheese and sour cream for the best texture.
Make sure to swirl gently to keep the layers distinct and beautiful.
Cheesecake can be made 1–2 days ahead and stored covered in the fridge.
For clean slices, wipe the knife between each cut.

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