Raspberry Swirled Lemon Cheesecake

Raspberry Swirled Lemon Cheesecake 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.

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.

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

Raspberry Swirled Lemon Cheesecake
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for the sugar cookie crust
1cup all-purpose flour
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg yolk
1 stick unsalted butter, chilled and cut bits
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 tablespoon flour
3 lemons, zested and juiced
1 1/2 teaspoon vanilla extract
3 eggs plus 1 egg yolk, room temperature
2 tablespoons 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.
  4. for the raspberry swirl
  5. 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.
  6. Pour the mixture through a strainer and set aside the raspberry syrup to cool.
  7. for the lemon filling
  8. 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.
  9. 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.
  10. 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.
  11. 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.


Recipe adapted from Carnegie Deli Cheesecake Recipe


Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.


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10 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.
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