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Raspberry-Swirled Lemon Cheesecake

Raspberry-Swirled Lemon Cheesecake


I’ve finally conquered one of my food fears—cheesecake. I’ve made lots of no-bake cheesecakes, and other dairy desserts, but for some reason, until now I’ve held back from tackling the traditional baked variety. Finally, today I present you my deliciously pink Raspberry-Swirled Lemon Cheesecake.

Why cheesecake? The holiday of Shavuot is almost upon us, when we celebrate the giving of the Torah by hearing the Ten Commandments being read in the synagogue. Some of the customs specific to this holiday include decorating our homes with greenery and eating dairy food.

This cheesecake is less heavy, rich and sweet than the many caramel- and chocolate-laden cheesecakes out there. The lemon and raspberry give it a distinct tartness.

It’s also relatively easy to make, and doesn’t require any specialty ingredients.

Simply make and bake the crust.

Pour in the filling.

Spoon the raspberry mixture over the top.

Swirl it with a knife.

Bake it and refrigerate overnight.

Cut into squares and serve.

Crust Ingredients:

  • 8 graham crackers
  • 4 tbsp. butter
  • 2 tbsp. brown sugar
  • ½ tsp. salt

Crust Directions:

  1. Roughly pulse the graham crackers in a food processor a couple of times. Cut the butter into small pieces and add it in along with the sugar. Pulse until mixture resembles a course crumb.
  2. Tip the graham cracker mixture into an 8″ × 11″ tart pan with a removable base and press down firmly. Bake at 325° F for 10 minutes. Set aside to cool.

Filling Ingredients:

  • 16 oz. cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 2 lemons

Filling Directions:

  1. Let the cream cheese come to room temperature.
  2. Juice the lemons.
  3. Beat the cream cheese until smooth. Add in the sugar, eggs and lemon juice and mix until smooth.
  4. Pour the mixture into the pie crust.

Raspberry Swirl Ingredients:

  • 1 cup raspberries
  • 3 tbsp. sugar

Swirl Directions:

  1. Wash and check the raspberries.
  2. Place them in a shallow bowl, or on a plate, and sprinkle with sugar. Let the raspberries and sugar sit for about 30 minutes to draw out the juices, then blend.
  3. Strain the mixture through a fine-mesh sieve.
  4. Spoon the raspberry mixture over the cheese mixture. Swirl with a knife.
  5. Bake at 325° F for 35 minutes.
  6. Refrigerate overnight, cut into squares and serve.

Yields: 15–18 squares

Do you like cheesecake? Bake it often? Leave your best cheesecake tips in the comment section below, so we can all be well equipped for our Shavuot baking!

Don’t like cheesecake? Try some of these dairy dessert alternatives: Maple Pumpkin Pie Ice Cream with Pecan Crunch Topping, Macerated Strawberry Ice Cream, Vanilla Ice Cream with Cinnamon and Chocolate Bits or Layered No-Bake Cheesecake Cups. Or, if you prefer non-dairy, try this Cheeseless Cheesecake or my striking Mount Sinai Cake.

Of course, we have plenty of savory Shavuot recipes for you, too.

Happy Shavuot!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Dar Hosanna May 29, 2017

Rock hard fudge most important Does anyone know how to make a raspberry and chocolate or banana and chocolate cheese cake? And not the kind where you pour fruit on it.I can fry and make a great peanut butter frosting &devils food cake. And strawberry frosted cake but that's it.And if ever anyone's made fudge but not the soft kind. This is a different setting and the fudge is hard and melts away in your mouth.And no,it's not making fudge and putting it in fride for the night. It's science at it's hardest. Usually the south is where one would find it. But my Yiddish aunt's made it but I don't believe it's a eastern European didh. They married American men,and the moms &law taught the 50's woman how to make their sons favorite things. And my aunts made good fudge. Reply

Malkie Goldshmid Vienna, VA via June 8, 2016

I am looking forward to trying this recipe for Shavuos. Thank you! Reply

Miriam Szokovski June 6, 2016

frozen raspberries Yes, you can definitely use frozen raspberries. Reply

Elisheva Texas June 6, 2016

Do you know if frozen raspberries can be used? Reply

Anonymous mister February 2, 2016

Cheese cake glorious cheese cake!! Reply

Anonymous Lawton January 16, 2016

I grew up in the Bronx NY in the 50's and would go to a Jewish bakery on White Plains Road and 226th St. They made the best cheesecake I've ever had. The filling was more yellow looking with a light brown top. No gramhn cracker crust. I was a young girl so I don't remember what the crust was. Sometimes it had a few raisins. it was creamy and delicious. i have been looking for this recipe for a very long time. Also, my grandmother made a cheese less cheese cake that had a crushed pineapple on bottom layer. That recipe has been lost. Anyone out there who can help? Reply

Anne O'Shea May 22, 2015

graham crackers. Thank you very much Miriam. Reply

Miriam Szokovski May 21, 2015

graham crackers Hi Anne,

Graham crackers are a sweet American biscuit. You could use crushed tea biscuits instead, if you have those. Or any plain biscuit/cookie. Reply

Dar Hosanna May 29, 2017
in response to Miriam Szokovski:

Thanks Miriam for the raspberry lemon cheese cake bars. Reply

Troy NC May 20, 2015

Great Looking Cheesecake Wonderfully delicious idea~! I'm on my boat here in NC, so miss my oven back home or I would try that~! Reply

Nancy May 20, 2015

Yum! Reply

Anne May 20, 2015

Please could you tell me what Graham Crackers are. I am in England and have never heard of them . Thankyou Reply

mom of 9 mo May 18, 2015

:) This sounds really good and like something my kids can help with, thank you Reply

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