Baker Bettie

Raspberry Swirled Lemon Cheesecake

Raspberry Swirled Lemon Cheesecake with lemon slices as decoration on topCheesecake 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.

A slice of Raspberry Swirled Lemon Cheesecake 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.

A slice of Raspberry Swirled Lemon Cheesecake 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!

Raspberry Swirled Lemon Cheesecake with lemon slices as decoration on top

Raspberry Swirled Lemon Cheesecake with lemon slices as decoration on top

Raspberry Swirled Lemon Cheesecake


For the Sugar Cookie Crust

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 1 stick unsalted butter, chilled and cut into cubes

For the Raspberry Swirl

  • 1 cup fresh or frozen raspberries
  • 2 TBSP sugar
  • splash of water

For the Lemon Cheesecake Filling

  • 3- 8oz packages of cream cheese (1 1/2 lbs), room temperature
  • 1 cup sugar
  • 1 1/2 TBSP flour
  • 3 lemons, zested and juiced
  • 1 1/2 tsp vanilla extract
  • 3 eggs plus 1 egg yolk, room temperature
  • 2 TBSP heavy cream


For the Crust

  1. Combine all of the crust ingredients in a mixing bowl. Use a pastry blender or a fork and mix together just until the ingredients start to come together and stick into a ball.
  2. Preheat the oven to 350ºF. Butter the bottom and sides of a spring-form pan. Gently and evenly press the sugar cookie mixture into the bottom and 1/2 the way up the sides of the pan.
  3. Bake the crust for 12 minutes, until lightly browned. Allow to cool while making the filling.

For the Raspberry Swirl

  1. 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.
  2. Pour the mixture through a strainer and set aside the raspberry syrup to cool.

For the Lemon Filling

  1. In a large mixing bowl, beat the cream cheese until smooth. (you can use a hand mixer or a stand mixer). Slowly add in the sugar while continuing to beat until all incorporated. Beat in the flour, lemon zest and juice, vanilla, eggs, egg yolk, and heavy cream until the mixture is very smooth.
  2. Lower the oven temperature to 300ºF. Wrap foil around the bottom of the spring-form pan to prevent moisture from the water bath from seeping in. Pour the filling into the cooled crust. Drizzle the raspberry syrup over the top of the cheesecake and use a butter knife to create a swirl.
  3. Set the filled spring-form pan into a roasting pan. Gently pour about 2 inches of hot water into the roasting pan being very carful not to get it into the cheesecake.
  4. Bake at 300ºF for 1 1/2 hours until set but still slightly jiggly in the middle. Remove from the oven and allow to come to room temperature. Refrigerate for at least several hours but preferably overnight before removing the sides of the spring-form pan.
Nutrition Information:

Amount Per Serving: Calories: 0

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 comments on “Raspberry Swirled Lemon Cheesecake”

  1. That is one gorgeous swirl! Your hubby is one lucky man.

  2. 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! 🙂

  3. 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!

  4. What a stunning cheesecake!

  5. Pingback: Happy birthday, boyfriend! | icookpinterest

  6. Looks wonderful! What size springform pan did you use?

  7. 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!

  8. 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!

  9. 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.

  10. La verdad excelente!

  11. 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.

  12. found I had to add water to the cookie crust , too dry.  just baking the crust right now 

  13. 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!

  14. 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.

  15. 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.

Leave a Comment »