Description
Creamy lemon raspberry swirl cheesecake brings zesty brightness to classic dessert lovers’ dreams. Silky layers of tangy citrus and sweet berry notes dance across each luxurious slice, promising pure indulgence for passionate bakers.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
Cheesecake Filling Ingredients:
- 4 (8 ounces) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Lemon Raspberry Swirl Ingredients:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
Instructions
- Prepare the oven at 325F (165C) and coat a 9-inch springform pan with cooking spray for easy release.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, then firmly press the mixture into the pan’s bottom to create a compact crust.
- Using an electric mixer, whip cream cheese and sugar until silky smooth, incorporating sour cream gradually. Add eggs individually, mixing thoroughly after each addition to ensure a uniform texture.
- Fold in vanilla extract and lemon zest, blending until the cheesecake batter is completely integrated and velvety.
- Gently pour the batter over the prepared crust, ensuring an even distribution across the pan’s surface.
- Microwave raspberry preserves for 30 seconds, stirring in sugar until fully dissolved. Dot the cheesecake surface with spoonfuls of the raspberry mixture.
- Create elegant swirls by carefully dragging a knife through the raspberry and cheesecake layers, generating a marbled effect.
- Bake for 50-60 minutes until the center appears set but slightly jiggly. Turn off the oven, leaving the cheesecake inside with the door slightly ajar for one hour to prevent cracking.
- Remove from the oven and allow complete cooling at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal texture and flavor melding.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture for your cheesecake base.
- Use fresh lemon zest for a brighter, more vibrant citrus flavor that cuts through the richness of the cheesecake.
- Swirl the raspberry preserves gently to create beautiful marbled patterns without overmixing, which can muddy the design.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a delicious alternative crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50–60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182
- Sugar: 5 g
- Sodium: 42 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg