Raspberry Swirled Lemon Cheesecake
Overview
- Skill Level: Beginner
- Components Used: Basic Whipped Cream, Cookie Crumb Crust
Cheesecake is my husbands all time favorite meal. Chocolate chip cheesecake to be exact. And yes, I said favorite meal. That is always his answer when asked what his favorite meal is. One of the many reasons why I love him so much.
We have gone to New York together twice and both times cheesecake is high on the must eat list. The cheesecake from Carnegie Deli has been both of our favorites. There is just something about the texture, the tanginess, and that delicious sugar cookie crust. It is just perfect.
After visiting New York a few weeks ago and indulging in the amazing cheesecake again, my husband said to me very seriously, “You HAVE to learn how to make this.” And of course I told him that I would try.
I love it when people give me challenges revolving around food. But as it turns out, it didn’t even have to be challenging. I couldn’t believe it when I found the supposed actual recipe on Carnegie Deli’s website.
One day I will make it exactly as is, but yesterday I decided to use it as the base for a raspberry lemon adaptation. It turned out fantastic. I much prefer this to the chocolate chip version.
Sorry Mr. BB, but this is far superior. I guess it is my love for lemon and berries, especially in the summer. Perfectly tart and creamy with that buttery sugar cookie crust to balance it all out. It is dangerous having this whole thing in my fridge! HELP!
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try another creamy cheesecake recipe.
- Chocolate Chip Cheesecake
- New York Style Cheesecake
- Blueberry Lemon No-Bake Cheesecake
- No-Bake Pumpkin Cheesecake
Raspberry Swirled Lemon Cheesecake
Ingredients
For the Crust
- 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers (or another type of crispy cookie like vanilla wafers, shortbread, or gingersnaps)
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup, 1 stick) unsalted butter, melted
For the Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 TBSP sugar
- splash of water
For the Lemon Cheesecake Filling
- 470 grams (2 cups, 480 milliliters) heavy cream, very cold
- 452 grams (2 cups, 16 ounces) cream cheese, room temperature
- 80 grams (⅔ cup) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, about 1 whole lemon
- 3 tablespoons fresh lemon juice, about 1 whole lemon
Instructions
For the Crust
- Place the graham crackers (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl.
- Stir in the granulated sugar (50 grams/ ¼ cup) and the melted butter (113 grams/ ½ cup) until all of the crumbs are completely coated with butter.
- Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
- Place it in the refrigerator for about at least 10 minutes to firm up before filling.
For the Raspberry Swirl
- Combine the raspberries, sugar, and water in a saucepan over medium heat. Cook until the berries start breaking down and mixture starts to thicken. Use a wooden spoon to break up the berries while cooking.
- Pour the mixture through a strainer and set aside the raspberry syrup to cool.
For the Lemon Filling
- Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed until stiff peaks are formed. Set aside.
- In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ⅔ cup) vanilla extract (1 teaspoon), lemon zest (1 tablespoon), and lemon juice (3 tablespoons) and whip together until combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
- Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula.
- Gently pour the raspberry sauce over the lemon filling and using a butter knife, swirl the 2 together.
- Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight before un-molding and slicing.
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23 Comments on “Raspberry Swirled Lemon Cheesecake”
That is one gorgeous swirl! Your hubby is one lucky man.
Who cares what the Mr. wants, cheesecake is my all time, favorite, to die for food! And I also prefer a berry version and a cookie crust instead of a graham cracker crust. Your cheesecake looks like perfection and I could not be trusted around it for a minute! 🙂
That’s so cool-I love when recipes for stuff you love are just out there! This is sooooo pretty and looks all refreshing and summery!
What a stunning cheesecake!
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Looks wonderful! What size springform pan did you use?
Hi Amy! I used a 9″ springform pan!
I made this for my Mom’s birthday but i’m wondering if the three lemons is a mistake-it turned out way too tart!
Hello! I found this amazing looking cake on Pinterest, and I making it now. I just began forming the crust and it’s not sticking together for some reason, any suggestions? Thanks so much!
I just made this last night. Very good texture, but it was a bit more tart than I would have liked. Perhaps half the lemon juice, with a tablespoon or two of water? Also, I don’t like to use a water “bath” for my cheesecakes. A metal warming pan, filled with an inch or two of boiling water and placed on the bottom rack of the oven works perfectly.
La verdad excelente!
Gracias Rafael!
Okay, this is really good; however, next time I would make a regular Vanilla Wafer cookie crust. This one got sort of soggy and doesn’t have a lot of taste. You definitely don’t need to put the juice of three lemons or zest in the filling. The juice and zest of two is plenty. Otherwise, you’re going to have a permanent pucker on your face. Now, I LOVE lemon, but three would be too much. That said, it is very tasty.
Thanks for your feedback, Christina! So glad you enjoyed your cheesecake! 🙂
found I had to add water to the cookie crust , too dry. just baking the crust right now
Hope you enjoyed the cheesecake Leah!
Which are the crust ingredients?
Hi Debra! Thanks for bringing this to my attention. My site recently went through some updates and some of my recipe ingredients became unformatted. I just updated the recipe so that the groupings of ingredients are now in tact again. Hope that helps!
I just made the cheescake and it turned out amazing. Waiting for it to cool down but super happy. Wished i had more cookies crust for it. Thanks.
I hope you enjoyed it Jalil!
This is one of the prettiest cheesecakes I have ever made, and it smells just fruity wonderful! My neighbor provided raspberries from her garden for the swirl. For the cream cheese batter, I used the juice and zest of one large lemon and skipped the flour. Also opted for a graham cracker crust instead of the sugar cookie. I do think the water bath is worth the effort on this recipe, to keep this pretty cake from cracking.
Hi Becky! Since I published this recipe I started using a new baking method that doesn’t require the water bath. I haven’t tested it on this specific recipe yet, but you can read the baking method on my New York cheesecake here: https://bakerbettie.com/new-york-cheesecake/ I will try to test it soon with this one and let you know. I’m glad you enjoyed it!
I would love to make this for a baby shower, but in individual cupcake size. Any suggestions?