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Raspberry Lemon Swirl Cake

Featured in Sweet Treats Everyone Will Love.

This vibrant and smooth dessert blends zesty lemon with fresh raspberry swirls. The striking design and solid flavor combo make it ideal for celebrations or casual days alike. It’s beautiful and indulgent in every bite.

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Emily Watson
Updated on Sat, 05 Apr 2025 22:19:26 GMT
A creamy slice of lemon raspberry cake topped with fresh raspberry garnish, with lemons in the background. Pin it
A creamy slice of lemon raspberry cake topped with fresh raspberry garnish, with lemons in the background. | thefamilycooks.com

Dreamy Zesty Raspberry Lemon Cheesecake

Ladies, wait till you try my go-to warm weather treat. This Raspberry Lemon Cheesecake hits all the right notes with its combo of zippy and sweet tastes. The fresh citrus really wakes up the whole dessert and those beautiful berry swirls make it look absolutely gorgeous. I promise it'll be the star of your next outdoor cookout or family dinner.

Why You'll Fall For This Dessert

The best thing about this cheesecake? How the tangy lemon and juicy raspberries play off each other in every mouthful. It's actually not as heavy as regular cheesecake, making it spot-on for hot summer afternoons. Whenever I bring this to gatherings, everyone raves about how the swirls of fresh berry and bits of lemon peel pack amazing flavor into every single bite.

Ingredients You'll Want to Round Up

  • For Your Berry Sauce: You'll need cornstarch to get it nice and thick, some fresh lemon juice for tang, warm water, raspberries (don't worry, frozen work just as well as fresh) and sugar to cut through the sharpness.
  • For Your Base: Grab some graham cracker crumbs for that classic foundation, butter that's been melted to bind everything, and just a touch of sugar to bring it all together.
  • For Your Silky Center: Get cream cheese that's softened to room temperature girls, sugar for sweetness, some all purpose flour for that smooth feel, plenty of fresh lemon juice with zest, and 3 whole eggs plus 2 extra yolks for that luxurious richness.
A beautifully swirled raspberry cheesecake with a graham cracker crust, garnished with fresh raspberries and mint leaves, with a slice removed. Pin it
A beautifully swirled raspberry cheesecake with a graham cracker crust, garnished with fresh raspberries and mint leaves, with a slice removed. | thefamilycooks.com

Step-by-Step Directions

Whipping Up Your Berry Sauce
Mix cornstarch with lemon juice and water until it's lump-free. Throw raspberries and sugar into a saucepan over medium heat until they soften up. Pour in your cornstarch mixture, cook until it gets thick, then blend everything and strain it smooth.
Building Your Foundation
Heat your oven to 325°F. Stir together graham crumbs with sugar and butter, push it down into your pan, and bake for a quick 10 minutes. Let it cool all the way down.
Making Your Creamy Mixture
Lower the oven to 300°F. Beat cream cheese with sugar and flour until it's completely smooth. Add in sour cream, lemon juice and zest. Drop in eggs one at a time, then finish with the yolks.
Assembly Time
Pour most of your creamy mixture onto the crust, swirl in some raspberry sauce, add the last of your filling, and swirl again.
Water Bath and Baking
Wrap foil around your pan, place it in a bigger pan with water, and bake for roughly an hour and 25 minutes. Cool it in the oven, then stick it in the fridge for at least 6 hours.
Finishing Touches
Decorate with fresh raspberries and lemon slices before you show it off.

Insider Tricks I've Learned

Here are some handy tips I've picked up along the way. Use a slow cooker liner to stop that water bath from leaking. Always keep your mixer running slow to prevent cracks forming. Don't rush the cooling process in the oven, and if possible, make it a day ahead - the flavors get so much better overnight.

Storing and Presenting Your Creation

This stunner looks amazing on its own but I always add some fresh raspberries and lemon slices on top. It'll stay good in your fridge for about 4 to 5 days if you keep it covered. Want to freeze some for later? Just wrap single slices in plastic and foil, toss them in the freezer, then move them to your fridge the night before you want to enjoy them.

A creamy cheesecake topped with raspberry swirls and fresh raspberries, sitting on a graham cracker crust. Pin it
A creamy cheesecake topped with raspberry swirls and fresh raspberries, sitting on a graham cracker crust. | thefamilycooks.com

Frequently Asked Questions

→ Can frozen raspberries work in this cake?

Sure, you can use frozen raspberries! Don’t thaw them. Let them cook straight from frozen—they might just take a bit longer to simmer down.

→ Why bake this in a water bath?

A water bath keeps the cake from cracking by giving it a steady cook and adding humidity to the oven. It keeps the texture nice and silky.

→ How will I know my cake is ready?

The edges will look firm but the very center will have a little wobble if you gently shake the dish. This ensures it’s just right and stops cracks.

→ Can I freeze leftover cheesecake?

Absolutely, it freezes very well! Wrap it tight with plastic and foil, and you’re good for up to three months. Let it thaw overnight in the fridge before serving.

→ How early can I prepare this cake?

Four days ahead is safe! It gets even tastier after sitting for a day. Store it in the fridge, and it’s great to make ahead of time for events.

Raspberry Lemon Cake

A tangy lemon base with swirls of raspberry throughout. Creamy and balanced, it’s the perfect dessert for a warm day.

Prep Time
60 Minutes
Cook Time
145 Minutes
Total Time
205 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 2 1/4 cups crushed graham crackers.
02 3 tbsp granulated sugar.
03 10 tbsp melted salted butter.
04 24 oz softened cream cheese.
05 1 cup white sugar.
06 2 1/2 tsp cornstarch.
07 3 large room temperature eggs.
08 2 egg yolks, kept at room temp.
09 6 tbsp freshly squeezed lemon juice.
10 2 tbsp grated lemon zest.
11 3/4 cup sour cream.
12 3 tbsp plain flour.
13 2 1/2 cups raspberries (can be fresh or frozen).
14 2 1/2 tsp sugar (for raspberries).
15 1 tsp fresh lemon juice (for raspberries).
16 1 tbsp slightly warm water.

Instructions

Step 01

Whisk together warm water, cornstarch, and lemon juice in a bowl until dissolved. Heat the raspberries and sugar on the stove for about 3 minutes, stirring often. Stir in the cornstarch mix and continue cooking for 3 minutes, smashing berries as they soften. Blend the mix, then strain it to remove seeds for a smooth finish.

Step 02

Preheat your oven to 325°F first. Toss together your graham crumbs, sugar, and melted butter until combined. Push this mixture firmly into the bottom and up the sides of your springform pan. Bake it for 10 minutes and let it cool down. Wrap your pan’s outside tightly in foil to prep for the water bath.

Step 03

Drop the temp to 300°F. Combine sugar, cream cheese, and flour in a bowl, beating until velvety. Stir in lemon zest, lemon juice, and sour cream. One by one, mix in the eggs and yolks, but go easy on the mixing. Separately, mix about 2 tbsp of this batter into your raspberry sauce. Pour 3/4 of the plain batter over your cooled crust. Drop half the raspberry mixture onto it, giving it a swirl. Add the rest of the batter, dot with the remaining sauce, and swirl again. Put the pan in a water bath and bake for 1 hour 25 minutes. Turn off the oven, leave the door shut for 30 minutes, then crack the door open without removing the cheesecake for another 30. Chill completely before decorating with lemon slices and fresh raspberries.

Notes

  1. Keep leftovers in the fridge for no more than 4 days.
  2. A water bath helps prevent cracks from forming.
  3. Bring all ingredients to room temp before starting for better results.
  4. Strain the raspberry mixture to get rid of seeds for smooth sauce.

Tools You'll Need

  • 9-inch springform pan.
  • Blender or food processor.
  • Large roasting pan to hold water bath.
  • Electric hand mixer or stand mixer.
  • Fine-mesh strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (includes cream cheese and sour cream).
  • Includes eggs.
  • Contains wheat (in graham crackers and flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 28.9 g
  • Total Carbohydrate: 30.8 g
  • Protein: 6.5 g