2 ratings

Meyer Lemon Raspberry Swirl Cheesecake


This cheesecake gets a dose of fresh, fruity flavors from Meyer lemons and raspberries. A buttery and sweet crust made from shortbread cookies proves to be the perfect match for the rich and creamy cake. 


For the crust

  • 12 chocolate chip cookies, such as Walkers Quadruple Chocolate Chunk Cookies
  • 12 lemon shortbread cookies, such as Walkers Pure Butter Shortbread Lemon Thins
  • 2 Tablespoons granulated white sugar
  • 4 Tablespoons unsalted butter, melted, plus more for greasing

For the raspberry purée

  • 10 Ounces fresh or frozen raspberries
  • 1/4 Cup granulated white sugar
  • 1/4 Cup water

For the cheese

  • Four 8-ounce blocks cream cheese, at room temperature
  • 1 Cup sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 1 Cup granulated white sugar
  • 2 Tablespoons Meyer lemon zest
  • 1/2 Cup Meyer lemon juice
  • 1/4 Teaspoon salt

For the Meyer Lemon Whipped Cream

  • 1/2 Cup heavy whipping cream
  • 2 Tablespoons Meyer lemon juice
  • 1 Tablespoon granulated white sugar


For the crust

Butter or spray a springform pan and pre-heat the oven to 350 degrees.

Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is crumbly and resembles wet sand.

Add the crumbs to the springform pan and press firmly into the bottom and sides, going all the way up to the middle of the pan.

Bake for 8-10 minutes or until the crust is a nice golden brown. Remove to cool.

For the raspberry purée

In a small saucepan on medium low heat mix together the raspberries, sugar, and water. Cook for about 10 minutes or until the raspberries are completely broken down.

Place a fine mesh strainer over a bowl and, using a silicone spatula, press through all the liquid, disposing the solids when you're done.

If the purée seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.

For the cheese

Lower the temperature of the oven to 325 degrees and bring about 4 cups of water to boil in a saucepan.

Wrap the bottom and sides of  your cooled cheesecake crust with a few sheets of aluminum foil, so that no water will leak inside.

In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese, sugar, and lemon zest until light and airy, about 3-4 minutes. Add the sour cream and the eggs, 1 at a time, until well combined. 

Scrape down the sides and bottom of the bowl, then add the lemon juice and salt. Mix until well combined and pour into the prepared pan.

 Smooth the top of the cheesecake batter with a spatula and drizzle ¼ cup of the raspberry purée in 3 circles (one large and then 2 smaller ones inside each other). With a skewer or chopstick, make a swirl pattern. Reserve the remaining purée for later.

Place the springform pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up the springform pan.

Bake for about 1 hour and 15-30 minutes or until the middle no longer jiggles.

Remove and let cool completely(about 2 hours) before removing from the pan.

For the Meyer Lemon Whipped Cream

Prior to serving, in your stand mixer, whip together the heavy whipping cream, lemon juice, and sugar until stiff peaks form, about 4-5 minutes.

Place the whipped cream into a piping bag and pipe circles of cream around the outside of the cake.

Chill the cheesecake for at least 6 hours or overnight before serving, and serve with the remaining raspberry purée and Meyer lemon cream.