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LEMON RASPBERRY SWIRL CHEESECAKE

LEMON RASPBERRY SWIRL CHEESECAKE

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If you’re in search of a dessert that perfectly marries indulgence with freshness, the Lemon Raspberry Swirl Cheesecake is your answer! This delightful cheesecake balances the tangy zest of lemon with the sweet-tart flavor of raspberries, making it a favorite at family gatherings and special occasions. With its stunning visual appeal and creamy texture, this dessert is surprisingly easy to prepare, making it ideal for busy weeknights or impressing guests. Each bite bursts with flavor, reminiscent of sunny days, ensuring it becomes a treasured addition to your recipe collection.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • â…“ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • Juice and zest of 2 lemons
  • 1 cup sour cream
  • 1 cup fresh raspberries
  • ¼ cup sugar (for raspberry swirl)
  • 1 tablespoon lemon juice (for raspberry swirl)
  • 1 tablespoon cornstarch (for raspberry swirl)
  • 1 tablespoon water (for raspberry swirl)

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a springform pan to form the crust. Bake for about 10 minutes.
  2. While cooling, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time, then stir in lemon juice, zest, and sour cream until fully combined.
  3. For the raspberry sauce, heat raspberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat until thickened (5-7 minutes). Let cool slightly.
  4. Pour cheesecake filling into the crust; dollop raspberry sauce on top and create swirls with a knife. Bake for about 60-70 minutes until set but slightly jiggly in the center.
  5. Cool in the oven with the door ajar for an hour; refrigerate for at least four hours before serving.

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