Creamy, Tangy Lemon Cheesecake with a Vibrant Raspberry Ripple

A silky smooth lemon cheesecake accented with vibrant raspberry swirl and set perfectly in a no-crack pressure bake — decadent yet easy to make!

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings 12 servings

Calories 320 kcal

1 12 oz package Golden Oreos finely crushed (or you can swap in graham cracker crumbs if you dare)
2 oz Butter melted to bind that crust
6 oz Fresh raspberries for that tangy, vibrant swirl
2 tablespoons Granulated sugar to sweeten your raspberry puree
16 oz Cream cheese softened to room temp — no lumps allowed
150 grams Granulated sugar for the cheesecake batter
3 tablespoons Heavy cream adds the silky smooth vibe
3.5 oz Sour cream or Greek yogurt gives creamy tang
Zest and ⅓ cup juice Lemons zest of two lemons plus ⅓ cup juice
3 Large eggs at room temp

Grease an 8 or 9-inch springform pan. Press crust mixture firmly into bottom and sides. Chill in fridge.
Blend raspberries and sugar in a food processor. Strain seeds and set aside.
Beat cream cheese for 3 min on medium speed, add sugar and beat 3 min more.
Add heavy cream, sour cream, lemon zest & juice. Mix until smooth.
Beat in eggs one at a time on low speed until combined.
Pour batter into crust pan, dollop raspberry puree, and swirl with knife.
Place springform in 10-inch cake pan, then into roasting pan filled with hot water halfway up sides.
Bake at 325°F for 60-70 min until center slightly jiggles. Turn oven off, crack door and let sit 1 hour.
Wrap and refrigerate overnight before serving.

Chill overnight for best texture. Slice with a heated knife for clean cuts. Raspberry swirl can be made in advance and refrigerated.