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Creamy Black Raspberry Lemon Swirl Cheesecake Recipe with Fresh Raspberry Sauce

black raspberry lemon swirl cheesecake - featured image
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A velvety and dense lemon cheesecake with a vibrant black raspberry swirl and fresh raspberry sauce, perfect for summer gatherings and warm weather celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 cup frozen black raspberries, thawed
  • 2 tablespoons granulated sugar (for swirl)
  • 1 teaspoon lemon juice (for swirl)
  • 2 cups fresh raspberries (or frozen, thawed)
  • ¼ cup granulated sugar (for sauce)
  • 1 tablespoon fresh lemon juice (for sauce)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the lower third of the oven.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  4. In a blender or food processor, puree thawed black raspberries with sugar and lemon juice until smooth. Set aside.
  5. In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  6. Blend in sour cream, flour, vanilla extract, lemon zest, and lemon juice until just combined.
  7. Pour half of the cheesecake batter over the cooled crust.
  8. Spoon half of the black raspberry puree in dollops over the batter, then gently swirl with a knife or skewer.
  9. Add the remaining batter on top and repeat the swirling process with the remaining puree.
  10. Bake the cheesecake for 55-65 minutes until edges are set but center jiggles slightly.
  11. Turn off the oven and leave the cheesecake inside for one hour to cool gradually.
  12. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  13. To make the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries break down and sauce thickens, about 8 minutes.
  14. If desired, stir in cornstarch slurry and cook for an additional 1-2 minutes to thicken.
  15. Strain the sauce through a fine mesh sieve if a seedless sauce is preferred. Cool completely before serving.
  16. Serve chilled cheesecake slices with a generous drizzle of fresh raspberry sauce.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing batter to prevent cracks. Let cheesecake cool gradually inside the oven after baking to avoid cracking. A water bath can be used for extra crack prevention. For a seedless raspberry sauce, strain through a fine mesh sieve. If sauce thickens too much after refrigeration, stir in a teaspoon of water before serving.

Nutrition

Keywords: black raspberry cheesecake, lemon swirl cheesecake, raspberry sauce, summer dessert, creamy cheesecake, berry swirl, fresh raspberry sauce

Find it online: https://blingbite.com/creamy-black-raspberry-lemon-swirl-cheesecake-recipe-with-fresh-raspberry-sauce-perfect-for-summer/