This Lemon Raspberry Swirl Cheesecake is a zesty and fruity delight! With a creamy filling and a pretty raspberry swirl, it looks just as good as it tastes.
I love how the tart lemon and sweet raspberries play together. It’s like a party in your mouth! Plus, it’s easy to make, so you can impress your friends without breaking a sweat.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a nice crunchy base for the cheesecake. If you want a gluten-free option, try almond flour or gluten-free cookie crumbs.
Cream Cheese: This is the star of the show for a rich, creamy texture. You can use Neufchâtel cheese for a lighter version or even dairy-free cream cheese if you’re lactose intolerant.
Fresh Raspberries: They add a fruity punch! If they’re out of season, frozen raspberries work just as well. Just make sure to thaw and drain excess liquid before using.
Lemon Juice and Zest: Fresh lemons bring bright flavor. Bottled lemon juice can be used in a pinch, but fresh is always better for taste.
How Can You Avoid Cracks in Your Cheesecake?
Cracks can be a common issue when baking cheesecakes. Here are some tips to keep it smooth and beautiful:
- **Bake in a water bath:** Wrap the springform pan in foil and place it in a larger pan filled with hot water. This helps regulate the temperature and prevents drying out.
- **Don’t overmix:** Overmixing can incorporate too much air, leading to cracks. Mix just until smooth.
- **Cool slowly:** After baking, turn off the oven and crack the door. This gradual change in temperature helps prevent cracks.
Lemon Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packs) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Garnish:
- Fresh raspberries
- Lemon slices
Time Needed:
This delightful cheesecake will take about 25 minutes of active preparation time, followed by 1 hour of baking and cooling in the oven, then a good 4 hours in the fridge to set (preferably overnight). So, plan for about 5-6 hours total to make this cheesecake amazing!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). While it’s warming up, grab a medium bowl and mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and the crumbs are nicely moistened. This will be your delicious crust!
Next, press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s an even layer. Bake this in your preheated oven for about 10 minutes. Once done, take it out and let it cool slightly while you prepare the filling.
2. Make the Raspberry Puree:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook this mixture, stirring occasionally, until the raspberries break down and thicken up a bit (about 5-7 minutes). When it’s ready, take it off the heat and strain it through a fine mesh sieve to remove any seeds. Let it cool while you work on the rest!
3. Prepare the Cheesecake Filling:
Now, in a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, mixing until combined. Then, add the eggs one at a time, making sure to mix briefly after each addition.
Next, stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is smooth and fully incorporated.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust in the springform pan. Then, spoon half of the raspberry puree over the batter, using a knife or skewer to gently swirl it through and create a pretty marbled effect.
Pour the rest of the cheesecake batter on top, and repeat with the remaining raspberry puree, swirling again.
5. Bake the Cheesecake:
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for about 55-65 minutes. The edges should be set while the center still jiggles slightly. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool inside for an hour. This helps prevent cracks!
6. Chill and Serve:
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate it for at least 4 hours (or overnight) to fully set.
To serve, carefully remove the cheesecake from the springform pan. Top with fresh raspberries and lemon slices for a lovely presentation. Enjoy your delicious Lemon Raspberry Swirl Cheesecake!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute the raspberries for blueberries, strawberries, or blackberries. Just remember to adjust the sugar if your chosen berries are sweeter or more tart.
How Can I Make a Gluten-Free Crust?
To make a gluten-free crust, simply use gluten-free graham cracker crumbs or almond flour instead of regular graham cracker crumbs. You can also add a tablespoon of sugar and melted butter, just like in the original recipe.
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover cheesecake! Make sure it’s fully cooled and set, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 2 months. Thaw in the fridge before enjoying!
How Do I Make This Cheesecake Less Sweet?
If you prefer a less sweet cheesecake, reduce the amount of sugar in the filling and raspberry swirl by 1/4 to 1/2 cup. Tasting the filling before baking is a great way to adjust the sweetness to your liking!
