Easy Baked Lemon Raspberry Swirl (Printable Version)
# What You'll Need:
→ Graham Cracker Crust
01 -
150 g graham cracker crumbs
02 -
30 g confectioners’ sugar
03 -
85 g unsalted butter, melted
04 -
0.5 g table salt
→ Cream Cheese Filling
05 -
452 g cream cheese, softened to room temperature
06 -
135 g granulated sugar
07 -
2 large eggs
08 -
15 ml fresh lemon juice
09 -
2 teaspoons vanilla extract
10 -
15 g all-purpose flour
11 -
60 g sour cream
12 -
1-2 tablespoons lemon zest
→ Raspberry Swirl
13 -
170 g fresh or frozen raspberries
14 -
25 g granulated sugar
15 -
6 g cornstarch
16 -
60 ml water
→ Garnish (Optional)
17 -
Fresh raspberries
18 -
Powdered sugar, for dusting
19 -
Lemon zest, finely grated
20 -
Fresh mint leaves
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs, confectioners’ sugar, melted unsalted butter, and salt in a bowl. Mix thoroughly until the texture resembles wet sand. Press mixture firmly and evenly into the base of a 23 cm springform pan using the flat bottom of a glass or measuring cup.
02 -
Bake the prepared crust at 175°C for 10 minutes, adding 2 extra minutes for a crispier texture if desired. Allow to cool completely on a wire rack before filling.
03 -
In a small saucepan, combine raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly and mashing berries, until mixture thickens (about 5–7 minutes). Strain through a fine-mesh sieve for a smooth puree. Let cool completely.
04 -
Using a stand mixer or hand mixer on low speed, beat softened cream cheese until smooth and free of lumps. Gradually add granulated sugar and beat until incorporated. Add eggs one at a time, mixing just until combined. Mix in flour, sour cream, lemon juice, vanilla extract, and lemon zest until smooth. Avoid overmixing.
05 -
Pour cream cheese filling over cooled crust, smoothing the top evenly with a spatula. Drop small spoonfuls of raspberry puree onto the surface. Use a toothpick or thin knife to create swirled patterns by dragging through the puree and filling. Tap the pan gently to release any air bubbles.
06 -
Wrap the exterior of the springform pan with heavy-duty aluminum foil to secure against leaks. Place the pan inside a large roasting dish. Pour hot water into the roasting dish until it reaches halfway up the sides of the springform pan.
07 -
Reduce oven temperature to 163°C. Bake cheesecake in the water bath for 55–60 minutes, until edges are set and center is slightly wobbly. Avoid overbaking.
08 -
Turn off the oven and crack the door open. Let cheesecake cool inside oven for 1 hour. Remove from water bath, run a knife around the edges, and allow to cool to room temperature. Refrigerate, covered, for at least 6 hours or overnight.
09 -
Before serving, garnish with fresh raspberries, lemon zest, and a dusting of powdered sugar. For best texture, cut slices with a hot, sharp knife, cleaning between cuts. Serve chilled.
# Helpful Notes:
01 -
Allow ingredients, especially cream cheese and eggs, to reach room temperature before mixing to avoid lumps in the filling.
02 -
Cooling gradually in the oven and then fully chilling in the refrigerator prevents cracks and ensures a creamy texture.
03 -
For clean swirls, use a cooled, sieved raspberry puree and avoid overmixing after adding to the filling.
04 -
Slice when fully chilled for sharp, neat portions.