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, from birthdays to holidays.

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Why You’ll Love This Recipe

• Perfect balance of flavors – tangy lemon, sweet raspberries, and creamy cheesecake
• Crunchy, buttery crust made with Golden Oreos
• Stunning presentation with a gorgeous raspberry swirl
• Make-ahead friendly – chill overnight for the best texture
• Light, airy whipped cream topping for extra indulgence

Ingredients (Serves 10-12)

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 (not whipped), 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 (helps stabilize the whipped cream)
• Fresh raspberries, for garnish

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Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the 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 until fully combined.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan.
4. Refrigerate the crust while preparing the filling.

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Step 2: Make the Raspberry Swirl

1. Blend raspberries and sugar in a food processor until smooth.
2. Strain through a fine mesh sieve to remove seeds. Set aside.

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Step 3: Make the Cheesecake Filling

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3 minutes until smooth.
2. Reduce speed to low and add granulated sugar, beating for another 3 minutes until fully incorporated.
3. Mix in heavy cream, sour cream, lemon zest, and lemon juice until combined.
4. Add eggs one at a time, mixing just until incorporated. Overmixing can cause cracks.

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Step 4: Assemble & Bake

1. Pour the cheesecake batter into the prepared crust.
2. Drop small dollops of raspberry puree over the batter and swirl with a knife.
3. Water Bath Method:
   • Place the springform pan inside a 10-inch cake pan.
   • Put the cake pan inside a roasting pan.
   • Fill the roasting pan with hot water until it reaches halfway up the cake pan.
   • This prevents water from seeping into the cheesecake.
4. Bake for 60-70 minutes until the center jiggles slightly when tapped.
5. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Remove from the roasting pan, wrap with plastic wrap, and refrigerate overnight for the best texture.

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Step 5: Make the Whipped Cream Topping

1. Chill the mixing bowl and whisk attachment in the freezer for 5 minutes.
2. Beat heavy cream for 1 minute, then add powdered sugar and dry milk powder.
3. Continue whisking until stiff peaks form.

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Step 6: Serve & Garnish

1. Pipe whipped cream around the edges of the cheesecake.
2. Top with fresh raspberries for a vibrant finish.
3. Slice with a hot, clean knife, wiping between cuts for perfect slices.

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Notes

• If you do not have an extra-large cake pan for the water bath, wrap the springform pan tightly in heavy-duty foil to prevent water from seeping in.
• Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Serving Suggestions

• Serve the cheesecake chilled for the best texture and flavor.
• Pair with a cup of tea, espresso, or homemade lemonade for a refreshing contrast.
• Drizzle with extra raspberry sauce or white chocolate for added indulgence.
• Add a dusting of powdered sugar before serving for an elegant touch.
• Garnish with fresh mint leaves or lemon zest to enhance presentation.

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Common Mistakes & How to Avoid Them

1. Overmixing the Batter

Overmixing introduces too much air into the batter, which can cause cracks during baking. Mix just until ingredients are combined for a smooth texture.

2. Skipping the Water Bath

Baking cheesecake without a water bath can lead to uneven cooking and a cracked surface. Always use a water bath or wrap the springform pan tightly in foil if direct heat is used.

3. Not Cooling the Cheesecake Gradually

Sudden temperature changes can cause the cheesecake to sink or crack. Allow it to cool in the oven for an hour before transferring to the refrigerator.

4. Using Cold Ingredients

Cold cream cheese and eggs can create a lumpy batter. Let all ingredients reach room temperature before mixing for a creamy consistency.

5. Cutting the Cheesecake with a Dull Knife

A dull knife can ruin the perfect slices. Use a hot, clean knife, wiping between cuts for neat slices.

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Best Side Dishes to Serve with Raspberry Swirl Lemon Cheesecake

Pair this cheesecake with complementary sides to enhance the flavors. Here are eight great options:

1. Fresh Fruit Salad – A mix of berries, citrus, and kiwi adds a refreshing contrast.
2. Raspberry Sorbet – A light, fruity dessert that complements the raspberry swirl.
3. Lemon Curd Drizzle – Adds extra tangy sweetness to each bite.
4. Vanilla Bean Ice Cream – The creamy, rich texture pairs beautifully with the cheesecake.
5. Caramelized Nuts – A crunchy addition that enhances texture and flavor.
6. Mint-Infused Iced Tea – A refreshing, light drink to balance the richness.
7. Almond Biscotti – A crispy, nutty side that pairs well with a cheesecake slice.
8. Dark Chocolate Shavings – Sprinkle on top for an extra indulgent touch.

Storage & Freezing Instructions

Refrigerator Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the refrigerator for up to five days. For the best flavor, let it sit at room temperature for about 15 minutes before serving.

Freezing Instructions

For long-term storage, wrap the cheesecake in two layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or freezer-safe bag and store for up to three months.

• To freeze individual slices: Wrap each slice separately and store in a freezer bag. This allows for easy portioning without thawing the entire cheesecake.
• To thaw: Transfer the cheesecake to the refrigerator overnight. Avoid microwaving, as it can affect the texture.

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How to Reheat Cheesecake

Cheesecake is best served cold, but if you prefer a slightly warmer texture:

• Let it sit at room temperature for 20-30 minutes before serving.
• If you need a quicker method, place a slice on a microwave-safe plate and heat for 5-10 seconds. Do not overheat, or it will become too soft.

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Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?

Yes, but thaw them first and drain any excess liquid to prevent the swirl from becoming too watery.

2. How do I prevent my cheesecake from cracking?

Use a water bath, mix ingredients just until combined, and let the cheesecake cool gradually in the oven before refrigerating.

3. What can I use instead of Golden Oreos for the crust?

You can substitute graham crackers, vanilla wafers, or shortbread cookies for a different texture and flavor.

4. Can I make this cheesecake ahead of time?

Yes, this cheesecake is best when made a day in advance. Chilling overnight enhances the flavor and allows it to set properly.

5. Can I use a regular cake pan instead of a springform pan?

A springform pan is best for easy removal. However, if using a regular cake pan, line it with parchment paper for easier lifting.

6. How do I make the raspberry swirl more vibrant?

For a deeper color, use raspberry preserves instead of fresh puree or add a teaspoon of lemon juice to enhance the natural brightness.

7. Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt works as a great substitute for sour cream, adding the same creamy texture with a slight tang.

8. How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle when gently shaken. Avoid overbaking, as the residual heat will continue cooking the cheesecake as it cools.

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Final Thoughts

Raspberry Swirl Lemon Cheesecake is a beautifully balanced dessert with its tangy lemon flavor, sweet raspberry swirl, and creamy texture. The Golden Oreo crust adds a delicious crunch, making this a perfect treat for special occasions or casual gatherings.

For best results, follow the tips on baking, cooling, and serving to ensure a smooth and flawless cheesecake. Whether you serve it with fresh berries, a dusting of powdered sugar, or a drizzle of raspberry sauce, this cheesecake is sure to impress.

Make it ahead, store it properly, and enjoy a slice of this decadent yet refreshing dessert anytime.