Raspberry Lemon Cheesecake with Creamy Citrus and Berry Layers
A rich and creamy baked cheesecake with a bright twist of lemon and fresh raspberry swirls, layered over a buttery graham cracker crust. Perfect for any celebration or seasonal gathering.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7 hours (including chilling)
- Yield: 12 slices
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the raspberry swirl:
1 ½ cups fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
1 tbsp water
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
3 large eggs
Instructions
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Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Wrap the pan in foil.
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Combine graham cracker crumbs, sugar, and melted butter. Press into pan. Bake 10 minutes. Let cool.
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For raspberry sauce, simmer berries, sugar, and lemon juice. Strain, then thicken with cornstarch slurry. Cool.
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Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, lemon juice, and vanilla. Mix well.
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Add eggs one at a time, mixing gently.
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Pour half of filling into crust. Drop raspberry sauce and swirl. Repeat with remaining filling and sauce. Swirl again.
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Place pan in water bath. Bake 55–65 minutes until edges are set and center slightly jiggles.
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Turn off oven, crack door, and cool inside for 1 hour. Then cool at room temp and chill for at least 6 hours.
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Serve chilled with fresh raspberries or whipped cream.
Notes
Don’t overmix after adding eggs. A water bath prevents cracking. Always cool gradually to avoid texture issues.