Description
Delicious Lemon raspberry swirl cheesecake is a creamy and tangy dessert that combines the zesty flavor of lemon with a sweet raspberry swirl. Made with a graham cracker crust, this baked cheesecake has a smooth, rich texture and a beautiful swirl pattern. It's the perfect dessert for spring or summer gatherings, offering a refreshing balance of sweetness and tartness. Top with fresh raspberries and a dusting of powdered sugar for an elegant finish.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Raspberry Swirl:
- 1/2 cup raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake at 350°F for 8 minutes. Let cool. - Raspberry Swirl:
Puree raspberries, sugar, and lemon juice. Strain the seeds and set aside. - Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla. - Pour the cheesecake filling over the crust. Drop spoonfuls of raspberry puree on top and swirl with a toothpick or knife.
- Bake at 325°F for 50-60 minutes until the center is set.
- Cool the cheesecake completely, then chill for at least 4 hours before serving.
Notes
- For a more vibrant swirl, use a bit of food coloring in the raspberry puree.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Serve with extra fresh raspberries and whipped cream for garnish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 280mg