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Raspberry Lemon Swirl Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 420 minutes
  • Yield: 12 servings 1x

Description

Creamy, lemon cheesecake with a buttery graham cracker crust and homemade raspberry swirl.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • ½ cup heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the Raspberry Swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture is simmering (5-7 minutes).
  2. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry.
  3. Pour the cornstarch slurry into the raspberry mixture and stir constantly until the mixture thickens slightly (1-2 minutes).
  4. Remove from heat and let cool completely. Strain through a fine-mesh sieve to remove seeds, if desired. Discard seeds.
  5. Make the Graham Cracker Crust: Preheat oven to 350°F (175°C).
  6. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix well.
  7. Press the mixture firmly into the bottom of a 9-inch springform pan.
  8. Bake for 8-10 minutes, or until lightly golden brown.
  9. Remove from oven and let cool completely.
  10. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  11. Gradually add the sugar, beating until well combined. Scrape down the sides of the bowl as needed.
  12. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  13. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined. Avoid overmixing.
  14. Assemble and Bake the Cheesecake: Pour about two-thirds of the cheesecake filling over the cooled crust, spreading evenly.
  15. Spoon dollops of the cooled raspberry swirl over the filling.
  16. Pour the remaining cheesecake filling over the raspberry dollops.
  17. Spoon more dollops of the raspberry swirl over the top.
  18. Use a knife or skewer to gently swirl the raspberry swirl into the filling, creating a marbled effect. Be careful not to overmix.
  19. Wrap the bottom of the springform pan tightly with aluminum foil.
  20. Place the springform pan inside a larger roasting pan.
  21. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  22. Bake for 60-75 minutes, or until the edges are set but the center is still slightly jiggly. The internal temperature should reach around 150°F (65°C).
  23. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  24. Remove from the water bath and let cool completely on a wire rack.
  25. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  26. Serving: Before serving, carefully remove the sides of the springform pan. Garnish with fresh raspberries, lemon slices, or powdered sugar, if desired. Slice and serve.

Notes

  • Using room temperature cream cheese and eggs is crucial for a smooth and creamy cheesecake.
  • Overmixing the cheesecake batter can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
  • The water bath is essential for baking a cheesecake evenly and preventing it from cracking.
  • The gradual cooling process in the oven and then in the refrigerator is important for preventing cracking and allowing the cheesecake to set properly.
  • Make sure the raspberry swirl is cooled completely before adding it to the cheesecake filling.
  • Press the graham cracker crust firmly and evenly into the springform pan for a solid base. Baking it beforehand helps it set and prevents it from becoming soggy.
  • Resist the urge to cut into the cheesecake before it has had enough time to chill. The longer it chills, the better the texture and flavor will be. Overnight is ideal!
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes

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Find it online: https://recipesstrawberry.com/raspberry-lemon-swirl-cheesecake/