Raspberry lemon swirl cheesecake- Wild Compass 4freedom

Pinterest Kitchen Week 2 – Raspberry Swirled Lemon Cheesecake


Cheesecake is my secret addiction and I can not say no for a delicious looking recipe.
And you?;)

I’m proud I haven’t given up on my Pinterest kitchen challenge yet. I know it’s funny and too soon to say that,  it’s only the second week!:P

This recipe seemed like perfection, basically I had almost all the ingredients at home and that’s a big advantage when I’m looking for something to bake! It was pretty easy to prepare and the result was approved by boyfriend too!;)

Raspberry Swirled Lemon Cheesecake Bars

12 bars


For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 4T butter
For the Cheesecake:
    • 16 ounces cream cheese- room temperature
    • 1/2 cup sugar
    • 2 tablespoons lemon juice
    • Zest of a lemon
    • 4 tablespoons milk
    • 2 eggs- room temperature
    • 1 teaspoon vanilla extract
For the Raspberry Swirl
  • 4 oz. of fresh raspberries (about 1/2 cup)
  • 2 tablespoons sugar


    1. Preheat oven to 350F. Line an 8×8 baking pan with parchment paper, criss-crossing two rectangular pieces so there is an overhang on either side for easy lifting. Set aside.
For the crust
    1. In a medium sized bowl mix together the crumbs and butter with a spoon until moist. Press into the prepared pan and bake for about 10 minutes or until crust is set around the edges.
Meanwhile make the filling:
    1. Beat together the white sugar, and cream cheese until smooth.
    2. Add the egg, milk, lemon juice, and vanilla and beat until smooth and creamy. Spread filling mixture over baked crust.
For the Raspberry Purée:
  1. In a food processor or blender, purée the raspberries until smooth. Press through a fine mesh sieve, getting as much liquid out as possible. Discard the solids. Stir in the sugar.
  2. Dot the raspberry mixture over the filling and use a toothpick or skewer to swirl together.
  3. Bake for 30 minutes or until set around the edges and slightly jiggly in the center. Cool completely on a wire rack and then chill until cold before serving.

This recipe is from the baker chick, make sure you visit her page! She adapted it from AllRecipes.


My Notes:

As always, I replaced the sugar with xylitol, I recommend this to everyone who is on sugar free diet.
Be careful with the size of the pan, I used a smaller one and this way my cake was much thicker, took longer to bake entirely.
And if you are not as impatient as me, better to wait until it cools down totally, mine was a tiny bit liquid in the middle, while a couple of hours later it was perfectly solid.
I’m sure once you try it, this is going to be one of your favorite cheesecake recipe, not to mention it’s easy to vary the flavouring!

And finally, sorry for the bad quality photos, but I’m ALWAYS baking at night which makes it hard to take good pics!



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