Easy Baked Lemon Raspberry Swirl

This lemon raspberry swirl cheesecake is the ultimate way to capture the bright flavors of summer in a show-stopping dessert. I can still remember my kitchen filled with the scent of lemon zest and bubbling raspberries as I made this for the first time. Each bite brings together creamy cheesecake, tart lemon, and sweet raspberry swirls for a treat that always impresses.

I first made this recipe during a family barbecue and it disappeared before I could get a second slice. Now it is a must every July when fresh berries are everywhere.

Ingredients

• Graham cracker crumbs: for a crisp textured base that holds up under the filling Use fresh crackers for best flavor
• Unsalted butter: melted to bind the crust and give it rich flavor Choose high quality butter for a fragrant crust
• Confectioners sugar: for sweetness in the crust Fine texture dissolves evenly
• Table salt: brings out the sweetness in the crust and filling Choose a fine variety for even distribution
• Cream cheese: the main actor in creamy filling Always use full fat and room temperature for the smoothest texture
• Granulated sugar: sweetens the filling Select pure cane sugar for clean sweetness
• Large eggs: create structure and silkiness Look for fresh local eggs with golden yolks
• Fresh lemon juice and zest: for bright citrus punch Use unwaxed lemons and zest before juicing
• Vanilla extract: adds warmth and depth Choose pure vanilla for full flavor
• Sour cream: for tang and creamy smoothness Buy regular full fat sour cream
• Fresh or frozen raspberries: for vibrant color and tart flavor Always pick the plumpest berries or reliable frozen ones for intense taste
• Cornstarch: thickens the raspberry puree Make sure it is lump free for a shiny swirl

Step-by-Step Instructions

Prepare the Graham Cracker Crust:

Crush graham crackers into a fine meal using a food processor or a rolling pin sealed in a bag Mix with melted butter confectioners sugar and a tiny pinch of salt until the texture of wet sand Press the mixture evenly and firmly into a 9 inch springform pan using the bottom of a measuring cup Pay attention to the edges so the crust bakes up uniformly

Bake the Crust:

Bake the crust at 350 degrees Fahrenheit for 10 minutes Set aside on a rack to cool completely before filling This step adds durability to your crust and keeps it from getting soggy

Make the Raspberry Puree:

Combine fresh or thawed frozen raspberries with granulated sugar and cornstarch in a small saucepan Add just enough water to help dissolve the sugar Simmer on medium heat and mash the berries as you go Cook until the mixture thickens to a glossy jam like consistency usually 5 to 7 minutes Strain the mixture through a fine sieve for seedless puree and set aside to cool

Prepare the Cream Cheese Filling:

In a large bowl beat cream cheese with low speed until completely smooth Scrape down the sides several times to ensure no lumps remain Gradually add granulated sugar and blend until glossy Add eggs one at a time mixing each in fully but gently to avoid incorporating air Stir in lemon juice lemon zest sour cream and vanilla until just blended Be patient and do not rush or over mix

Assemble and Swirl:

Pour half the cream cheese filling into the cooled crust Spoon half the cooled raspberry puree in dots across the surface Use a skewer or toothpick to swirl it through the batter Repeat with remaining filling and puree on top for a beautiful marbled look Swirl just enough to create a pattern without mixing the colors

Bake in a Water Bath:

Wrap the outside of the pan tightly with foil to prevent leaks Place in a large roasting pan Pour hot water halfway up the sides Bake at 325 degrees Fahrenheit until the edges are set but the center jiggles slightly about 55 to 60 minutes

Cool Gradually:

Turn off the oven and crack the door open letting the cheesecake rest inside for 1 hour Remove from oven and let cool to room temperature on a rack then chill at least 6 hours or overnight in the refrigerator before slicing

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I adore the bright punch that fresh lemon zest brings to both the filling and garnish I once made this cheesecake with my daughter and we spent an afternoon perfecting our swirl patterns now it feels like a family tradition every summer

Storage and Freshness Tips

This cheesecake keeps perfectly covered in the refrigerator for several days The flavors blend and the texture becomes even more velvety after a night in the fridge For freezing make sure to wrap your cooled cheesecake tightly in two layers of plastic wrap and then a layer of foil Thaw slices in the refrigerator overnight and they will be just as good as fresh

Ingredient Substitutions

You can swap graham crackers for vanilla wafers or a gluten free cookie to suit dietary needs Sour cream can be traded for equal parts plain Greek yogurt and if you have blackberries or blueberries on hand those make beautiful swirls too

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Serving Suggestions

Serve this cheesecake chilled with fresh raspberries scattered around the plate or a big dollop of whipped cream Lemon zest curls make a gorgeous final flourish and for parties I love to add mint leaves or an artful drizzle of raspberry sauce

Bringing in Tradition

Did you know cheesecakes were served at the first Olympics in ancient Greece This recipe feels like a nod to the classic but with a burst of summer fruit and tang I like to think each time I bake one I am sharing a little piece of history along with a lot of joy

Commonly Asked Questions

→ How do I prevent cracks in the cheesecake?

Baking in a water bath helps maintain gentle heat, reducing cracks. Cool gradually to avoid sudden temperature changes.

→ Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Thaw and drain them before making the puree for smooth swirls.

→ What’s the best way to get clean slices?

Use a sharp knife dipped in hot water, wiping it clean between cuts to achieve neat, beautiful slices every time.

→ How long does the cheesecake need to chill?

Chill at least 6 hours or overnight for the best texture and flavor. This keeps it firm and easy to serve.

→ Can this dessert be made ahead or frozen?

Absolutely! It keeps well in the fridge for 5 days or freeze up to 3 months. Defrost overnight in the fridge before serving.

→ How can I decorate the finished cheesecake?

Top with fresh raspberries, mint leaves, lemon zest curls, or a dusting of powdered sugar for a stunning presentation.