Looking for a dessert that’s equal parts tangy, sweet, and stunning? This Lemon Raspberry Swirl Cheesecake is a masterpiece! A velvety lemon-flavored cheesecake base is swirled with vibrant raspberry sauce, creating a beautiful and delicious dessert that’s perfect for any special occasion or whenever you want to treat yourself.
Ingredients
For the Crust:
- 1 1/2 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
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Equipment Needed
- 9-inch springform pan
- Hand or stand mixer
- Saucepan
- Blender or food processor
- Fine mesh sieve
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of the pan to create an even crust.
- Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5–7 minutes).
- Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and mix until fully incorporated.
- Beat in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Drop small spoonfuls of the raspberry sauce on top of the filling.
- Use a skewer or knife to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Garnish and Serve:
- Top with fresh raspberries, lemon slices, or a dusting of powdered sugar for a beautiful presentation.
Tips for Success
- Use room-temperature ingredients for a smooth filling.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- For extra stability, wrap the pan in foil and place it in a water bath while baking.
This Lemon Raspberry Swirl Cheesecake is the perfect blend of bright, tangy flavors and creamy indulgence. Its gorgeous marbled design makes it as much a feast for the eyes as it is for the palate. Perfect for birthdays, holidays, or simply treating yourself, this cheesecake is sure to become a favorite!
Irresistible Lemon Raspberry Swirl Cheesecake
Indulge in the perfect blend of tart lemon and sweet raspberry with this Lemon Raspberry Swirl Cheesecake! A creamy, zesty dessert that’s sure to impress at any gathering.
Equipment
- 9-inch springform pan
- Hand or stand mixer
- Saucepan
- Blender or food processor
- Fine mesh sieve
Ingredients
- For the Crust:
- 1 1/2 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
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of the pan to create an even crust.
- Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5–7 minutes).
- Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and mix until fully incorporated.
- Beat in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Drop small spoonfuls of the raspberry sauce on top of the filling.
- Use a skewer or knife to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Garnish and Serve:
- Top with fresh raspberries, lemon slices, or a dusting of powdered sugar for a beautiful presentation.
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