Luscious Lemon Raspberry Swirl Cheesecake
This vibrant cheesecake combines tangy lemon and sweet raspberry for a delightful dessert experience that's both comforting and celebratory.
Servings: 12 slices
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These form the delightful crust.
- 1/3 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter, melted Helps bind the crust together.
For the filling
- 32 ounces (4 packages) cream cheese Serves as the base for the cheesecake.
- 1 cup granulated sugar Sweetens the filling.
- 4 large eggs Essential for structure.
- 1/2 cup sour cream Adds creaminess.
- 1/3 cup lemon juice Provides citrus brightness.
- 1 teaspoon vanilla extract Enriches the flavor.
- 1/2 cup raspberry puree Adds color and fruity flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup of sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 cup of sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and vanilla extract until fully combined.
Layering & Baking
- Pour half of the cheesecake batter over the crust and drizzle with half of the raspberry puree, swirling it in gently.
- Pour the remaining batter over this layer and top with the rest of the raspberry puree, swirling again.
- Bake for 55-60 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool for about 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Notes
For best results, ensure cream cheese and eggs are at room temperature. Use fresh raspberries for the puree. Adjust the raspberry quantity to taste if necessary.