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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 3 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 cup sour cream, at room temperature - Zest of 2 lemons (about 1 tablespoon) - ¼ cup fresh lemon juice (from about 2 lemons) - 1 cup raspberries (fresh or thawed frozen) - 2 tablespoons honey (adjust based on the sweetness of raspberries) You can substitute some ingredients if needed. For the graham cracker crumbs, use crushed cookies or nuts for a twist. Unsalted butter can swap with coconut oil for a dairy-free option. If you want a lighter cheesecake, replace some cream cheese with Greek yogurt. When picking raspberries, look for bright color and plumpness. Avoid berries that are mushy or moldy. Make sure they smell sweet. If you can, buy them from a local farmer's market. They often taste better and are fresher. Store them in the fridge and use them quickly for the best flavor. {{ingredient_image_2}} First, set your oven to 325°F (160°C). This helps the cheesecake bake evenly. Next, grab a 9-inch springform pan. Grease the bottom and sides with butter or cooking spray. This step is key for easy removal later. In a medium bowl, mix: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar Stir until it looks like damp sand. Press this mix firmly into the bottom of the springform pan. Bake for 10 minutes until it turns slightly golden. Let it cool while you prepare the filling. In a small saucepan, combine: - 1 cup raspberries (fresh or thawed frozen) - 2 tablespoons honey Cook over medium heat for 3-5 minutes. Stir occasionally until the raspberries break down. Remove from heat and let cool. For a smoother sauce, blend it until smooth and strain it to remove seeds. In a large bowl, beat: - 16 oz cream cheese, softened - 1 cup granulated sugar Use an electric mixer on medium speed for 2-3 minutes until it's creamy. Add: - 3 large eggs, one at a time - 2 teaspoons pure vanilla extract - 1 cup sour cream, at room temperature - Zest of 2 lemons - ¼ cup fresh lemon juice Mix until everything is well combined. Gently pour the cheesecake filling over the cooled crust. Then, drizzle the raspberry sauce on top. Use a knife or skewer to swirl the raspberry sauce into the filling. Make sure not to overmix; you want a pretty marbled effect. Bake the cheesecake for 50-60 minutes. The center should be set but still jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for an hour. This helps prevent cracks. Once cooled, cover the cheesecake with plastic wrap and chill for at least 4 hours, or overnight for best results. To get a creamy cheesecake texture, start with room-temperature cream cheese. Cold cream cheese will be lumpy. Beat the cream cheese with sugar until smooth. Use an electric mixer for best results. Add eggs one at a time. Mix well after each egg. This helps keep the texture smooth and fluffy. Cracks can ruin the look of your cheesecake. To prevent this, do not overmix the batter. Overmixing adds air, which can cause cracks. Bake at a low temperature, around 325°F (160°C). After baking, let the cheesecake cool in the oven. Cracking happens when the cheesecake cools too fast. Keeping the oven door slightly open helps with this. Chilling is key for a great cheesecake. After cooling, cover the cheesecake tightly with plastic wrap. Chill it in the fridge for at least four hours. Overnight chilling is best for flavor and texture. This helps the flavors meld. It also makes slicing easier. When ready to serve, garnish with fresh raspberries for extra flair. Pro Tips Tip for Perfect Crust: Ensure the graham cracker mixture is tightly packed into the springform pan to create a sturdy base that holds the cheesecake together. Tip for Smooth Filling: Beat the cream cheese thoroughly before adding other ingredients to avoid lumps, ensuring a creamy and smooth cheesecake. Tip for Swirling: When adding the raspberry puree, use a gentle hand to create the marbled effect without overmixing, which keeps the beautiful colors intact. Tip for No Cracks: Allow the cheesecake to cool slowly in the oven with the door ajar; this method helps prevent cracks by reducing sudden temperature changes. {{image_4}} You can swap raspberries for other berries. Strawberries give a sweet touch. Blueberries add a nice tartness. To make a strawberry swirl, just blend fresh strawberries with a bit of honey. For blueberries, cook them in a pan until they burst. Both fruits work great in this cheesecake! If you need a gluten-free crust, use almond flour or gluten-free graham crackers. Mix them with melted butter and sugar. Press the mixture into the pan just like the regular crust. This way, you keep the same yummy taste without the gluten! For a vegan version, use cashews instead of cream cheese. Soak cashews in water overnight. Blend them with a bit of coconut cream and lemon juice. Use maple syrup for sweetness. For the crust, use oats and coconut oil. This gives you a rich, creamy vegan cheesecake! To store leftover cheesecake, place it in the fridge. Use an airtight container to keep it fresh. You can also cover the cheesecake with plastic wrap. This helps prevent it from drying out. Leftover cheesecake stays good for about 3 to 5 days. You can freeze cheesecake for later use. First, let it cool completely in the fridge. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe container or bag. This helps avoid freezer burn. Cheesecake can last for up to 3 months in the freezer. To thaw frozen cheesecake, move it to the fridge overnight. This keeps the texture nice and creamy. If you’re in a hurry, you can thaw it at room temperature for 1 to 2 hours. Avoid using the microwave, as it can change the texture. Enjoy your cheesecake when it's perfectly thawed! Raspberry Swirl Lemon Cheesecake lasts about five days in the fridge. Make sure to cover it well with plastic wrap. This keeps it fresh and tasty. If you want it to last longer, you can freeze it. Yes, you can use frozen raspberries. Just thaw them first. This makes them easier to cook down into a sauce. The taste will still be great, and it saves time. Adjust the honey to match the sweetness of the raspberries. You can serve it with whipped cream. A dollop adds richness and creaminess. Fresh raspberries and lemon slices make a beautiful garnish. You could also pair it with a cup of tea or coffee for a cozy treat. Raspberry Swirl Lemon Cheesecake is a delightful treat. We covered the key ingredients, steps, and tips to make it right. Whether you want a creamy texture or a fun variation, you now have the tools. Storing your cheesecake properly will keep it fresh longer. With these details, you can impress your guests or simply enjoy it yourself. Baking doesn’t have to be hard. It can be simple and fun!

Raspberry Swirl Lemon Cheesecake

A delightful cheesecake with a tangy lemon flavor and a sweet raspberry swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cups sour cream, at room temperature
  • 2 lemons zest (about 1 tablespoon)
  • 0.25 cups fresh lemon juice (from about 2 lemons)
  • 1 cups raspberries (fresh or thawed frozen)
  • 2 tablespoons honey

Instructions
 

  • Preheat the Oven: Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the bottom and sides with butter or cooking spray to ensure easy removal.
  • Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until it resembles damp sand. Firmly press this mixture into the bottom of the greased springform pan. Bake in the preheated oven for 10 minutes, until slightly golden, then remove and let cool while you prepare the filling.
  • Make the Raspberry Swirl: In a small saucepan, combine the raspberries and honey. Cook over medium heat for about 3-5 minutes, stirring occasionally, until the raspberries break down into a sauce. Remove from heat and let cool for a few minutes. For a smoother swirl, blend the mixture until smooth and strain through a fine-mesh sieve to remove the seeds, if desired.
  • Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed for about 2-3 minutes until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a uniform mixture. Then blend in the vanilla extract, sour cream, lemon zest, and lemon juice until everything is well combined.
  • Combine the Layers: Gently pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Using a spoon, drizzle the raspberry puree over the top of the cheesecake filling. With a knife or skewer, lightly swirl the raspberry puree into the filling, creating a marbled effect, but don’t overmix.
  • Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes. The center of the cheesecake should be set but still slightly jiggly. After baking, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This gentle cooling helps prevent cracking.
  • Chill the Cheesecake: Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight to allow it to fully set.
  • Serve and Enjoy: When you're ready to serve, carefully remove the cheesecake from the springform pan. For an elegant presentation, garnish the top with fresh raspberries and lemon slices before slicing into portions.

Notes

For an elegant presentation, garnish with fresh raspberries and lemon slices.
Keyword cheesecake, dessert, lemon, raspberry