Ingredients
Scale
Graham Cracker Crust
- 2 1/2 cups finely crushed graham cracker crumbs
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
Raspberry Swirl
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Lemon Cheesecake Filling
- 24 oz full-fat brick-style cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Lemon Cream Topping
- 4 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 cup cold heavy whipping cream
For Decoration
- Fresh raspberries
- Thin lemon slices or curls
- Fresh lemon zest
- White chocolate curls
- Powdered sugar, optional
- Fresh mint leaves, optional
Instructions
- Prepare the pan. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust. Combine the finely crushed graham cracker crumbs, melted butter, sugar, and salt. Stir until every crumb is evenly moistened. The mixture should hold together when squeezed.
- Transfer the mixture to the pan and firmly press it into an even layer using the flat bottom of a measuring cup. Bake for 8–10 minutes. Remove from the oven and cool while preparing the raspberry sauce.
- Prepare the raspberry swirl. Add raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 4–5 minutes, stirring and gently crushing the berries.
- Mix the cornstarch with the cold water until completely smooth. Stir the slurry into the raspberries and cook for another 1–2 minutes, until glossy and slightly thickened.
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Allow the sauce to cool completely before assembling the cheesecake.
- Make the cheesecake filling. Beat the room-temperature cream cheese on low to medium-low speed until smooth. Add the sugar and mix just until combined.
- Add the eggs one at a time, mixing on low speed only until each egg disappears into the batter. Avoid excessive beating after adding the eggs.
- Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla just until the filling is smooth.
- Assemble. Pour approximately half of the cheesecake batter over the cooled crust. Spoon small dollops of cooled raspberry sauce over the batter.
- Carefully cover with the remaining cheesecake batter. Add several more small dollops of raspberry sauce and make a few gentle passes with a thin knife or skewer. Do not over-swirl—the goal is to preserve visible raspberry ribbons through the pale cheesecake.
- Bake. Bake at 325°F (165°C) for approximately 50–55 minutes. The edges should be set while the center 2–3 inches still have a gentle wobble when the pan is carefully moved.
- Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour.
- Remove from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
- Make the lemon cream. Beat the softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
- In a separate chilled bowl, whip the cold heavy cream to medium peaks.
- Gently fold the whipped cream into the cream cheese mixture until evenly combined and fluffy.
- Remove the thoroughly chilled cheesecake from the springform pan. Spread a thick layer of lemon cream over the top, leaving natural soft swirls.
- Decorate with fresh raspberries, fine lemon zest, thin lemon pieces, and white chocolate curls. Add powdered sugar and mint only if desired.
- Refrigerate until serving. For clean slices, dip a sharp knife in hot water, wipe it completely dry, cut straight down through the cheesecake, and clean the knife between every slice.
Notes
- Use full-fat brick-style cream cheese, not whipped cream cheese or cream cheese spread.
- Bring the cheesecake filling ingredients to room temperature for a smoother batter.
- The raspberry sauce must be completely cooled before layering it into the cheesecake.
- Don’t over-swirl the raspberry sauce. A few passes create the distinct red ribbons visible inside the cheesecake.
- Don’t overmix after adding the eggs; excessive incorporated air can contribute to cracking.
- The cheesecake is ready when the edges are set but the center still gently jiggles.
- Allowing it to cool gradually in the switched-off oven helps minimize cracking.
- Chill for at least 6 hours. Overnight chilling gives the cleanest slices.
- Keep the heavy whipping cream cold before whipping.
- Fresh raspberries and delicate decorations are best added shortly before serving.
- Store covered in the refrigerator for up to 4 days
- Prep Time: 35 minutes
- Additional Time: 7 hours
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American