Luscious Lemon Raspberry Swirl Cheesecake

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This luscious lemon raspberry swirl cheesecake combines the tangy zest of lemon with the sweetness of raspberries for a refreshing and creamy dessert. With a buttery graham cracker crust and vibrant raspberry swirls, it’s a stunning treat for any occasion.

Ingredients:

For the crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons vanilla extract

For the raspberry swirl:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries break down. Stir in the cornstarch mixture and cook for another 2 minutes until thickened. Strain the mixture through a fine-mesh sieve to remove seeds, then let cool.
  3. Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract.
  4. Assemble the cheesecake: Pour the cheesecake batter over the cooled crust. Spoon the raspberry sauce over the top in dollops, then use a knife to gently swirl it into the batter.
  5. Bake: Place the springform pan on a baking sheet. Bake for 50-55 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  6. Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Serve chilled with fresh raspberries and lemon zest on top.

Tips for a Perfect Cheesecake:

  • Use room temperature ingredients for a smooth, lump-free filling.
  • Bake with a water bath to prevent cracks on the surface.
  • Don’t overmix the batter; mix just until ingredients are incorporated.
  • Chill overnight for the best texture and flavor.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Cooling & Chilling Time: 5 hours | Total Time: 6 hours 15 minutes

Kcal: 430 kcal | Servings: 10 servings