When it comes to summer desserts, few things are as refreshing as the sweet-tart combination of lemon and raspberry. This Lemon Raspberry Swirl Cheesecake delivers a rich, creamy texture with a beautiful swirl of vibrant raspberry puree, making it a stunning treat for any occasion. Whether you’re hosting a summer gathering or simply craving a deliciously tangy dessert, this cheesecake is sure to impress.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Raspberry Swirl:
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish (Optional):
- Fresh raspberries
- Lemon slices or zest
- Whipped cream
Equipment
- 9-inch springform pan
- Food processor or blender
- Hand mixer or stand mixer
- Medium saucepan
- Cooling rack
Instructions
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10–12 minutes until golden brown. Let it cool while you prepare the filling.
3. Prepare the Raspberry Swirl:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the raspberries break down and release their juices. Use a spoon or fork to mash them further. Pass the mixture through a fine mesh sieve to remove the seeds, then set aside to cool.
4. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract, eggs (one at a time), sour cream, heavy cream, lemon juice, and lemon zest. Beat until fully combined and smooth.
5. Assemble the Cheesecake:
- Pour the cheesecake batter into the cooled graham cracker crust. Spoon small dollops of the raspberry puree on top of the cheesecake filling. Using a skewer or knife, gently swirl the raspberry puree into the cheesecake to create a marbled effect.
6. Bake the Cheesecake:
- Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
7. Cool and Chill:
- Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
8. Serve:
- Once the cheesecake is chilled and set, carefully remove it from the springform pan. Garnish with fresh raspberries, lemon slices, or whipped cream for an extra special touch.
Tips
- For a smoother swirl effect, make sure the raspberry puree has cooled before swirling it into the cheesecake batter.
- If you want to make this cheesecake ahead of time, it can be made a day or two in advance and stored in the fridge.
- For a gluten-free version, use a gluten-free graham cracker crust or almond flour crust.
This Lemon Raspberry Swirl Cheesecake is the perfect balance of creamy, tart, and sweet flavors. The tangy lemon filling pairs beautifully with the bright raspberry swirl, creating a dessert that’s as visually appealing as it is delicious. Whether served for a special occasion or as a treat to enjoy during summer, this cheesecake is sure to be a crowd-pleaser!
Lemon Raspberry Swirl Cheesecake – A Burst of Summer in Every Bite!
Indulge in the refreshing combination of tangy lemon and sweet raspberries with this lemon raspberry swirl cheesecake. A creamy, vibrant dessert that’s perfect for summer!
Equipment
- 9-inch springform pan
- Food processor or blender
- Hand mixer or stand mixer
- Medium saucepan
- Cooling rack
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- For the Raspberry Swirl:
- 1/2 cup fresh raspberries or frozen, thawed
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For Garnish Optional:
- Fresh raspberries
- Lemon slices or zest
- Whipped cream
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10–12 minutes until golden brown. Let it cool while you prepare the filling.
- Prepare the Raspberry Swirl:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the raspberries break down and release their juices. Use a spoon or fork to mash them further. Pass the mixture through a fine mesh sieve to remove the seeds, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract, eggs (one at a time), sour cream, heavy cream, lemon juice, and lemon zest. Beat until fully combined and smooth.
- Assemble the Cheesecake:
- Pour the cheesecake batter into the cooled graham cracker crust. Spoon small dollops of the raspberry puree on top of the cheesecake filling. Using a skewer or knife, gently swirl the raspberry puree into the cheesecake to create a marbled effect.
- Bake the Cheesecake:
- Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Cool and Chill:
- Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
- Serve:
- Once the cheesecake is chilled and set, carefully remove it from the springform pan. Garnish with fresh raspberries, lemon slices, or whipped cream for an extra special touch.
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