Why did my cheesecake crack?

Most likely from overbaking or cooling too fast. Always use a water bath and cool slowly with the oven door cracked.

Do I really need a water bath for cheesecake?

Yes. It prevents cracks, promotes even baking, and gives that custard-smooth texture.

How do you swirl cheesecake without mixing colors?

Use a thick raspberry sauce, keep it on the surface, and drag a knife lightly through—don’t stir.

Can I use frozen raspberries for the sauce?

Yes, but strain out excess water and seeds. Reduce until thick to prevent sinking.

How do I know when my cheesecake is done?

Look for a set outer ring and a jiggly 2-inch center. Trust the wobble—not a knife or toothpick.

Why is my cheesecake swirl sinking?

Your sauce may be too thin or added too deeply. Cook it down into a coulis and keep it near the surface.

Lemon Raspberry Swirl Cheesecake

Description

This lemon raspberry swirl cheesecake is rich, creamy, and perfectly balanced with tart raspberry coulis and fresh lemon. It’s a stunning baked dessert perfect for celebrations.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
4 (8 oz) blocks cream cheese, room temperature
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1/4 cup heavy cream
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup raspberries
2 tbsp sugar (for raspberry sauce)
1 tsp lemon juice (for sauce)

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Instructions

Preheat oven to 325°F. Wrap the outside of a springform pan with two layers of foil.
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes.
In a small saucepan, cook raspberries with sugar and lemon juice until thick. Strain and reduce to a coulis. Let it cool.
Beat cream cheese until smooth. Add sugar, sour cream, eggs, heavy cream, lemon zest, lemon juice, and vanilla. Mix until creamy.
Pour batter over the crust. Spoon raspberry sauce in dots over the top and swirl gently with a knife.
Place the cheesecake pan into a water bath. Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and let it cool inside for 1 hour. Then cool on the counter for another hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Top with whipped cream, extra raspberries, and mint before serving.

Notes

Always use full-fat, brick-style cream cheese at room temperature.

Thickening the raspberry coulis prevents it from sinking into the cheesecake.

Use a hot knife, cleaned between cuts, for perfect slices.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 435 kcal
Sugar: 32g
Sodium: 310mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 6g
Cholesterol: 125mg