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LEMON RASPBERRY SWIRL CHEESECAKE

LEMON RASPBERRY SWIRL CHEESECAKE
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Indulge in a slice of vibrant Lemon Raspberry Swirl Cheesecake, a delightful dessert that brings together the zesty brightness of lemon and the sweet-tart flavor of fresh raspberries. This cheesecake is not only visually stunning with its beautiful swirls but also incredibly refreshing, making it a perfect treat for any occasion—from family gatherings to casual get-togethers. With straightforward steps and easy-to-find ingredients, even beginner bakers can create this impressive dessert. Serve it chilled, garnished with fresh berries or whipped cream, for an unforgettable culinary experience that will leave your guests asking for seconds.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 4 (8 oz) packages of 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
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of the springform pan to create an even layer.
  3. Place the pan in the preheated oven and let it bake for 10 minutes to set the crust. Remove from oven and allow to cool while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add in sugar and vanilla extract; beat until well combined.
  5. Add eggs one at a time, mixing thoroughly after each addition. Mix in fresh lemon juice and zest followed by sour cream until fully combined.
  6. In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Stir over medium heat until bubbling and thickened (about 5-7 minutes). Remove from heat and let cool slightly.
  7. Pour cheesecake filling into the cooled crust. Dollop raspberry sauce over top; use a rubber spatula or knife to create swirls.
  8. Place cheesecake in preheated oven; bake for about 60-70 minutes or until center is set but slightly jiggly.
  9. Once done, turn off the oven and crack the door open; let cheesecake cool inside for 1 hour.
  10. Remove from oven; refrigerate for at least 4 hours or preferably overnight before serving.

Nutrition

Find it online: https://chadrecipes.com/lemon-raspberry-swirl-cheesecake/

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