Lemon Raspberry Cheesecake

Is there anything more gorgeous than a marbled dessert? This lemon raspberry cheesecake is rich and creamy with the perfect amount of bright, fruity tang thanks to a harmonious marriage of lemon and raspberry swirled into every bite.

Like our favorite chocolate swirl cheesecake, this recipe is perfect for entertaining. The whorls of raspberry-lemon filling give this indulgent dessert an impressive presentation that will have your guests swooning in anticipation before you even serve the first slice. Perfect for summer, this cheesecake recipe is a celebration of the season. Serve it after a cookout with friends or as a birthday treat for someone special in your life.

Ingredients for Lemon Raspberry Cheesecake

• Raspberry swirl: Raspberry sauce—made with fresh raspberries, sugar, lemon juice, cornstarch and a splash of cold water—is swirled in to marble this fruity cheesecake recipe.
• Graham cracker crust: Like many favorite cheesecake recipes, this one features a homemade graham cracker crust made with graham cracker crumbs, sugar and melted butter. Lemon zest gives it some extra citrusy pizzazz.
• Cream cheese: You can’t have cheesecake without a few blocks of rich and tangy cream cheese. We always recommend using full-fat cream cheese unless the recipe specifically calls for a reduced-fat cream cheese.
• Sour cream: We love how sour cream makes this raspberry lemon cheesecake even smoother and creamier while adding an extra boost of tangy flavor.
• All-purpose flour: Nobody likes a cracked cheesecake. Flour is often added to cheesecake recipes because it helps stabilize the filling, giving it a firmer texture that’s resistant to cracks and/or collapse.
• Vanilla: Vanilla adds depth of flavor to this lemon and raspberry cheesecake recipe. Use your favorite vanilla extract brand or homemade vanilla extract if you keep some stocked.
• Eggs: Eggs impact the taste, texture and structure of a cheesecake. Room-temperature eggs are always best for baking recipes.

Directions

Step 1: Make the raspberry swirl

Preheat oven to 350°F. In a small saucepan, combine the raspberries, sugar and lemon juice.  Cook and stir over low heat for five minutes or until the berries are softened. In a small bowl, combine the cornstarch and water and stir until they form a smooth slurry. Stir it into the raspberry mixture.

Bring the raspberry sauce to a boil. Cook and stir for two minutes or until it’s thickened. Remove the pan from the heat and let the sauce cool to room temperature.

Strain out the solids.

Editor’s Tip: Don’t skip the cooling process. Cooling the raspberry mixture to room temperature is essential, as it will continue to thicken as it cools. If added while too hot, the raspberry mixture will not swirl as nicely into the cheesecake, and may impact its texture and structure.

Step 3: Make the crust

In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter and lemon zest.

Press the crust onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet and bake the crust for 10 minutes. Cool it on a wire rack.

Editor’s Tip: Our favorite way to press a crumb crust evenly onto the bottom of a pan is using the bottom of a flat glass or measuring cup.

Step 4: Prepare the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add the eggs, beating at a low speed just until the mixture is combined.

Pour the filling over the crust.

Editor’s Tip: A common cheesecake mistake is overmixing the batter. Doing so can incorporate too much air, which can cause a cheesecake to crack or sink in the middle.

Step 5: Add raspberry swirl

Drizzle the cooled raspberry mixture over the filling, then cut through the batter with a sharp knife to swirl in an abstract design.

Step 6: Bake in a water bath

Place the raspberry lemon cheesecake on a double thickness of heavy-duty foil (about 18 inches square). Wrap the foil securely around the pan, then place the springform pan in a larger baking pan.

Add 1 inch of hot water to the larger pan, then transfer the cheesecake to the oven. Bake until the center just sets and the top appears dull, about 40 to 45 minutes.

Step 7: Cool gently and slowly

Turn off the oven and open the door. Let the cheesecake sit in the oven for 30 minutes, or until the center is completely set. Remove it from the oven and transfer the springform pan from the water bath a wire rack for up to 1 hour. Remove the foil and refrigerate overnight, covering the cheesecake once it’s completely cool. To serve, loosen the sides from the pan with a knife, then cut into slices. Serve it with additional fresh raspberries, if desired.

Editor’s Tip: Slow and steady is the key to making a great cheesecake. It will likely crack or sink if it cools too quickly or it it’s placed in the refrigerator too soon.

Lemon Raspberry Cheesecake Variations

• Add a touch of chocolate: If you believe a dessert must include chocolate, add a second swirl of homemade chocolate ganache to the filling.
• Try other fruity adaptations: If raspberries are not in season, you can substitute strawberries (for a strawberry swirl cheesecake), blueberries or blackberries for the raspberries in this recipe. You could even combine two or more berries, if desired.
• Consider the crust: Many ingredients can be transformed into a crumb crust. Vanilla wafers, shortbread cookies or gingersnaps are just a few you could use in this lemon raspberry cheesecake recipe.

How to Store Lemon Raspberry Cheesecake

Store raspberry and lemon cheesecake recipe in the refrigerator. To preserve freshness, wrap the cheesecake tightly in storage wrap or in an airtight food storage container. It will last four to five days in the fridge.

Can you freeze lemon raspberry cheesecake?

Yes, freezing cheesecake is one of our favorite ways to make dessert ahead of time. Once fully set, wrap the cheesecake in a double layer of storage wrap followed by a layer of heavy-duty aluminum foil. Store it for up to three months in the freezer. To enjoy, thaw it completely in the refrigerator (overnight is usually sufficient) before serving it.

Lemon Raspberry Cheesecake Tips

Can you use another type of raspberry filling for lemon raspberry cheesecake?

If you don’t have fresh raspberries, substitute an equal amount of your favorite seedless raspberry jam for the swirl. You could also use this homemade raspberry cake filling.

How do you know when the raspberry lemon cheesecake is done baking?

The wobble test is the best way to check the doneness of cheesecake. Simply whack the side of the pan firmly with a wooden spoon towards the end of the baking time. If the center of the cheesecake wobbles slightly, it is likely baked. If, on the other hand, the cheesecake sloshes or ripples freely like water, then it needs a few more minutes in the oven. Alternatively, use an instant-read thermometer to test the center of the lemon raspberry cheesecake for doneness. The cheesecake is done once the internal temperature is between 145° and 155°.

How do you get a clean slice of cheesecake?

Nothing is worse than taking the time to make a beautiful cheesecake only to have your slices look like a sloppy mess. To get a clean slice of cheesecake, dip your knife in hot water, make a cut, then wipe off any residue. Repeat the process for every cut you make. Another cheesecake tip for cutting is to use unflavored dental floss.