Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).

Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let cool.

Step 2: Make the Raspberry Swirl

In a small saucepan, heat the raspberries, sugar, and lemon juice over medium heat.

Stir and mash the raspberries until they break down, about 5 minutes.

Strain through a fine-mesh sieve to remove seeds. Set aside to cool.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs, one at a time, mixing after each addition.

Stir in the vanilla extract, sour cream, lemon zest, and lemon juice. Mix until just combined.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the crust in the springform pan.

Drop spoonfuls of the raspberry sauce on top of the batter.

Use a toothpick or knife to swirl the raspberry sauce into the batter.

Step 5: Bake the Cheesecake

Wrap the outside of the springform pan with aluminum foil and place it in a large roasting pan.

Fill the roasting pan with hot water, about halfway up the sides of the cheesecake pan (this prevents cracking).

Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

Step 6: Chill & Serve

Refrigerate for at least 4 hours, preferably overnight.

Remove from the springform pan, slice, and enjoy!

Tips for the Best Lemon Raspberry Cheesecake

✔️ Use room-temperature ingredients for a smooth filling.

✔️ Don’t overmix the batter to avoid too much air, which can cause cracks.

✔️ Cool gradually by leaving the cheesecake in the oven before refrigerating.