If there’s one dessert that screams spring and summer in the most elegant way, it’s this Delicious Lemon Raspberry Swirl Cheesecake. It’s the perfect harmony of rich, creamy lemon cheesecake and bright raspberry swirl, all nestled in a buttery graham cracker crust. Every bite is zesty, fruity, velvety, and totally irresistible. Whether you’re hosting a weekend brunch, celebrating a special event, or just want to indulge in something truly beautiful and delicious—this cheesecake is your answer!
About The Recipe
I’ve always had a soft spot for cheesecakes, and when I started experimenting with fruit swirls and citrus flavors, this lemon raspberry version quickly became a favorite in our kitchen. What makes this cheesecake stand out is the contrast—it’s creamy yet light, sweet but with a tart pop, and buttery with a burst of berry in every bite.
We start with a classic graham cracker crust, lightly sweetened and kissed with a touch of cinnamon. Then comes the silky-smooth lemon cheesecake layer, made rich with cream cheese and sour cream, and brightened up with fresh lemon juice and zest. The real magic, though, is in that swirl of fresh raspberry filling—sweetened just right and pureed to perfection. It’s not only a stunning addition but adds just the right amount of fruity zing.
And yes, the water bath and slow cooling are essential. They make the difference between a cracked, dry cheesecake and one that’s smooth, creamy, and bakery-level stunning. Trust me, the extra steps are worth it.
Ready to make a cheesecake that’ll wow everyone who takes a bite? Let’s dive into the why!
Reasons You’ll Love This Lemon Raspberry Cheesecake
- A beautiful swirl that looks just as good as it tastes.
- Rich, creamy lemon cheesecake that melts in your mouth.
- Sweet-tart raspberry filling to balance the richness.
- Buttery graham cracker crust for the perfect texture.
- Impressive yet approachable for any skill level.
- Ideal for holidays, birthdays, or just because.
Equipment Needed
- Mixing Bowls (small, medium, and large)
- Saucepan
- Whisk
- Fine mesh strainer (for raspberry puree)
- Food Processor or Blender
- Hand Mixer or Stand Mixer
- 9-inch Springform Pan
- Parchment Paper
- Aluminum Foil
- Roasting Pan (for water bath)
- Rubber Spatula
- Offset Spatula (for swirling and smoothing)
Ingredients
Raspberry Swirl
- 2½ cups (319g) fresh or frozen raspberries
- 2½ teaspoons sugar
- 2½ teaspoons cornstarch
- 1 tablespoon warm water
- 1 teaspoon fresh lemon juice
Description:
- Raspberries – Fresh or frozen both work well here—just be sure to strain out the seeds for that ultra-smooth swirl.
- Cornstarch & Lemon Juice – Help thicken and brighten the raspberry flavor.
- Sugar – Enhances the fruit’s natural sweetness without overpowering it.
Graham Cracker Crust
- 2¼ cups (302g) graham cracker crumbs
- 10 tablespoons (140g) salted butter, melted
- 3 tablespoons (39g) sugar
Description:
- Graham Cracker Crumbs – The base of your buttery crust, full of flavor and crunch.
- Salted Butter – Balances out the sweetness and adds richness.
- Sugar – Just enough to sweeten the base without overshadowing the filling.
Lemon Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tablespoons (24g) all-purpose flour
- ¾ cup (173g) sour cream
- 6 tablespoons (90ml) lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
Description:
- Cream Cheese – The heart of the cheesecake; make sure it’s softened for a smooth texture.
- Sugar & Flour – The sugar sweetens while the flour stabilizes the structure.
- Sour Cream – Adds tang and creaminess that balances the lemon.
- Lemon Juice & Zest – Deliver bright citrus flavor throughout every bite.
- Eggs – Help bind the batter and give that perfect creamy consistency.
How To Make A Perfect Lemon Raspberry Swirl Cheesecake
Step 1: Make the Raspberry Filling
Start by combining the cornstarch, fresh lemon juice, and warm water in a small bowl. Whisk until smooth and set aside. In a saucepan over medium heat, add the raspberries and sugar. Stir continuously for about 3 minutes, until the berries begin to release their juices.
Once juicy, pour in the cornstarch mixture and keep cooking for another 3 minutes, mashing the berries as they cook. You’ll notice the filling starts to bubble and thicken. When it’s slightly thickened, remove from heat. Carefully puree the mixture in a food processor or blender, then strain it to remove the seeds. Set aside to cool completely.
Step 2: Prepare the Crust
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, combine the graham cracker crumbs, melted salted butter, and sugar until fully combined. Press the mixture firmly into the bottom and slightly up the sides of your pan.
Bake for 10 minutes, then let the crust cool. While it’s cooling, wrap the outside of your pan with a few layers of heavy-duty aluminum foil—this is important for the water bath later. Set the wrapped pan aside.
Step 3: Mix the Cheesecake Filling
Reduce your oven temperature to 300°F (148°C). In a large mixing bowl, beat the softened cream cheese, sugar, and flour together on low speed until smooth and creamy. (Low speed is key to prevent extra air that can lead to cracks.)
Next, add the sour cream, fresh lemon juice, and lemon zest. Continue to mix on low until combined, scraping the bowl down occasionally. Add the eggs one at a time, mixing just until incorporated after each addition. Then add the two egg yolks and mix again—be careful not to overmix.
Step 4: Swirl and Assemble
To create that signature swirl, first set aside about 2 tablespoons of cheesecake batter and stir it into the cooled raspberry puree—this helps the swirl blend better into the batter.
Pour about ¾ of the cheesecake filling into the cooled crust. Drop spoonfuls of raspberry puree over the batter, then use a knife or offset spatula to gently swirl it through. Pour the remaining cheesecake batter on top and repeat with more spoonfuls of raspberry puree, creating swirls again.
Tap the pan lightly on the counter to smooth out the top and eliminate air bubbles.
Bake, Chill, and Serve
Step 5: Bake in a Water Bath
Now that your cheesecake is swirled and ready to go, it’s time to bake it gently to avoid cracks. Place the wrapped springform pan into a larger roasting pan. Pour warm water into the roasting pan so it comes halfway up the sides of the springform pan—this is your water bath. It ensures even baking and prevents the top from splitting.
Carefully transfer everything to a preheated 300°F (148°C) oven and bake for 1 hour and 25 minutes. When done, the edges should be set, but the center will still have a gentle jiggle—that’s exactly what you want.
Step 6: Cool Slowly (This Part Matters!)
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. This gradual cooling process helps prevent sinking or cracking. After that, crack the oven door open slightly and let the cheesecake cool for another 30 minutes. Again, no sudden temperature changes here!
Once cooled, remove the cheesecake from the water bath and foil wrapping. Place it in the fridge for at least 6 hours, or ideally overnight, to fully chill and set.
Step 7: Decorate and Serve
When you’re ready to serve, gently release the cheesecake from the springform pan and place it on a serving platter.
For a gorgeous final touch, top it with fresh raspberries, lemon slices, or even a dusting of powdered sugar. You can also drizzle with extra raspberry puree if you saved some—or a little whipped cream never hurts either.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. If you’d like to make this cheesecake ahead, it also freezes beautifully. Just chill it completely first, then wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
And there you have it—a showstopping Lemon Raspberry Swirl Cheesecake that’s creamy, fruity, and totally unforgettable.
