Raspberry Swirl Lemon Cheesecake

A creamy, tangy lemon cheesecake with a luscious raspberry swirl, all atop a crunchy Golden Oreo crust. This elegant dessert is perfect for special occasions.

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Why You’ll Love This Recipe

• Perfect balance of flavors – The tangy lemon cheesecake pairs beautifully with the sweet-tart raspberry swirl.
• Golden Oreo crust – A deliciously crisp, buttery base for the creamy filling.
• Silky-smooth texture – Achieved by using a water bath during baking.
• Make-ahead dessert – Chilling overnight enhances the flavor and texture.
• Gorgeous presentation – The vibrant raspberry swirls make this cheesecake as stunning as it is delicious.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• 8 or 9-inch springform pan – Ensures easy removal of the cheesecake.
• Food processor – For crushing Golden Oreos and blending the raspberry swirl.
• Electric mixer (paddle attachment) – Creates a smooth, lump-free cheesecake batter.
• Fine mesh sieve – Strains the raspberry puree for a silky texture.
• Roasting pan & 10-inch cake pan – Needed for the water bath method.
• Mixing bowls, spatula, and measuring cups – Standard baking essentials.

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Ingredients (10-12 Slices)

For the Crust:

• 1 (12 oz) package Golden or Lemon Oreos, finely crushed
• 2 oz (¼ cup) butter, melted

For the Raspberry Swirl:

• 6 oz fresh raspberries
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened to room temperature
• ¾ cup (150g) granulated sugar
• 3 tablespoons heavy cream
• ⅓ cup (3.5 oz) sour cream or Greek yogurt
• Zest of 2 medium lemons
• ⅓ cup (2.6 oz) fresh lemon juice
• 3 large eggs, at room temperature

For the Whipped Cream Topping:

• 1 cup (8 oz) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon dry milk powder (stabilizes the whipped cream)
• Fresh raspberries, for garnish

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Step-by-Step Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (180°C). Grease an 8 or 9-inch springform pan.
2. In a small bowl, mix crushed Oreos with melted butter.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan.
4. Chill in the refrigerator while preparing the filling.

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2. Make the Raspberry Swirl

1. Blend raspberries and sugar in a food processor until smooth.
2. Strain the puree through a fine mesh sieve to remove seeds.
3. Set aside for swirling into the cheesecake batter.

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3. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese on medium speed for 3 minutes until smooth.
2. Reduce speed to low and add sugar, beating for another 3 minutes.
3. Mix in heavy cream, sour cream, lemon zest, and lemon juice until fully combined.
4. Add eggs one at a time, mixing just until incorporated (do not overmix).

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4. Assemble & Bake

1. Pour cheesecake batter over the prepared crust.
2. Drop small dollops of raspberry puree on top.
3. Swirl with a knife for a marbled effect.

Water Bath Method (Recommended for a Crack-Free Cheesecake)

1. Place the springform pan inside a 10-inch cake pan.
2. Put the cake pan inside a larger roasting pan.
3. Fill the roasting pan with hot water, reaching halfway up the cake pan.
4. Bake for 60-70 minutes. The center should still jiggle slightly.
5. Turn off the oven, leaving the cheesecake inside for 1 hour.

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5. Chill Overnight

1. Remove from the water bath and let cool at room temperature for 1 hour.
2. Cover with plastic wrap and refrigerate overnight for best texture.

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6. Make the Whipped Cream & Serve

1. Chill a mixing bowl and whisk attachment in the freezer for 5 minutes.
2. Beat heavy cream for 1 minute, then add powdered sugar & dry milk powder.
3. Continue beating until stiff peaks form.
4. Pipe the whipped cream around the edges.
5. Garnish with fresh raspberries.

Serving Tip:

Use a hot, clean knife for neat slices, wiping between cuts.

Serving Suggestions

• Pair with fresh berries for extra fruitiness.
• Drizzle with raspberry sauce for added elegance.
• Serve with lemon curd for an extra citrusy punch.
• Enjoy with a hot cup of tea or iced coffee.

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Common Mistakes to Avoid

Overmixing the batter – Incorporating too much air can lead to air bubbles and cracks. Mix just until combined.

Skipping the water bath – This helps prevent the cheesecake from drying out and cracking. A water bath ensures even baking and a smooth texture.

Not using room temperature ingredients – Cold ingredients do not blend well, leading to a lumpy batter. Let the cream cheese, eggs, and sour cream come to room temperature before mixing.

Overbaking – The cheesecake should still have a slight jiggle in the center when done. Overbaking can make it dry and crumbly.

Skipping the chill time – Refrigerating overnight is essential for the flavors to develop and the cheesecake to set properly.

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Best Side Dishes to Serve with Cheesecake

1. Fresh Fruit Salad – A mix of strawberries, blueberries, and kiwi adds freshness and color.
2. Vanilla Bean Ice Cream – The creamy texture complements the tangy cheesecake.
3. Lemon Sorbet – Enhances the citrus notes of the cheesecake.
4. White Chocolate Drizzle – A sweet and smooth contrast to the tart raspberry swirl.
5. Almond Biscotti – A crunchy side that pairs well with the creamy dessert.
6. Raspberry Coulis – A simple raspberry sauce that intensifies the fruit flavors.
7. Chilled Prosecco – A bubbly, refreshing pairing for a sophisticated touch.
8. Espresso or Cappuccino – A strong coffee balances the richness of the cheesecake.

Storage & Reheating Instructions

Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to five days. Keep it covered to prevent it from absorbing any odors.

Freeze: Wrap the cheesecake tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. For best results, freeze individual slices for easy serving.

To Serve from Frozen: Thaw the cheesecake in the refrigerator overnight before serving. Do not thaw at room temperature, as this can cause condensation and make the crust soggy.

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw and drain any excess liquid before blending them for the raspberry swirl.

How do I prevent cracks in my cheesecake?
Use a water bath, do not overmix the batter, and avoid overbaking. Let the cheesecake cool gradually inside the oven before refrigerating.

Can I make this cheesecake gluten-free?
Yes, simply substitute gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free.

What can I use instead of sour cream?
Greek yogurt is a perfect substitute and provides the same creamy texture and slight tanginess.

How do I get clean slices when cutting the cheesecake?
Use a sharp knife dipped in hot water, wiping it clean between each cut for neat, smooth slices.

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Conclusion

This raspberry swirl lemon cheesecake is a perfect balance of tangy, sweet, and creamy flavors. The golden Oreo crust adds a delicious crunch, while the vibrant raspberry swirl creates a stunning presentation. Whether for a special occasion or an indulgent treat, this cheesecake is sure to impress. Make it ahead of time, chill overnight, and enjoy a rich and refreshing dessert that will leave everyone wanting another slice.