Why You’ll Love This Recipe
This cheesecake offers a harmonious balance of tart lemon and sweet raspberries, creating a refreshing and satisfying dessert. Its creamy consistency paired with a buttery graham cracker crust makes it a crowd-pleaser for any occasion. Plus, the beautiful raspberry swirls add an elegant touch, making it perfect for gatherings and celebrations.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 2 cups fresh raspberries (or frozen)
- 1 tablespoon granulated sugar (for the raspberry swirl)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
- Make the Filling: In a large bowl, beat together the softened cream cheese and 1 cup of granulated sugar until smooth. Add the sour cream, eggs, lemon juice, and lemon zest, mixing until just combined to avoid overmixing.
- Prepare the Raspberry Swirl: In a blender, puree the raspberries with 1 tablespoon of sugar until smooth.
- Assemble the Cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top. Spoon the raspberry puree over the batter and use a knife to gently swirl it into the filling, creating a marbled effect.
- Bake: Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then, refrigerate for at least 4 hours, preferably overnight, before serving.
Servings and Timing
- Servings: Approximately 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: About 6 hours (including cooling and chilling time)
Variations
- Berry Substitutions: Swap raspberries with strawberries, blueberries, or blackberries for different flavor profiles.
- Citrus Twist: Replace lemon juice and zest with lime or orange for a unique citrus flavor.
- Crust Alternatives: Use chocolate wafer cookies or vanilla wafers instead of graham crackers for a different crust taste.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
How do I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature before mixing to achieve a smooth batter. Avoid overmixing and allow the cheesecake to cool gradually to prevent cracks.
Can I use low-fat cream cheese and sour cream?
Yes, but using low-fat versions may slightly alter the texture and richness of the cheesecake.
Is it necessary to bake the crust before adding the filling?
Pre-baking the crust helps it set and provides a firmer base for the cheesecake filling.
Can I use frozen raspberries?
Yes, frozen raspberries can be used. Thaw them and drain any excess liquid before pureeing.
How long should I chill the cheesecake before serving?
Chill the cheesecake for at least 4 hours, but overnight chilling is recommended for optimal texture and flavor.
What’s the best way to slice the cheesecake neatly?
Use a sharp knife dipped in hot water, wiping it clean between each slice for clean cuts.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken.
Can I add a topping to the cheesecake?
Yes, you can top the cheesecake with fresh berries, whipped cream, or a fruit glaze before serving.
What should I do if my cheesecake cracks?
If cracks appear, you can cover them with toppings like fruit or whipped cream to enhance both appearance and flavor.
Conclusion
This Lemon Raspberry Swirl Cheesecake combines the tangy brightness of lemon with the sweet tartness of raspberries, resulting in a dessert that’s both refreshing and indulgent. Its creamy texture and stunning presentation make it a perfect centerpiece for any occasion. Enjoy each delightful bite!
Lemon Raspberry Swirl Cheesecake Recipe
- Total Time: 6 hours (including cooling and chilling)
- Yield: 10-12 slices
- Diet: Vegetarian
Description
Indulge in the delightful fusion of tangy lemon and sweet raspberries with this stunning Lemon Raspberry Swirl Cheesecake. Featuring a creamy texture, buttery crust, and vibrant raspberry swirls, this dessert is perfect for gatherings, celebrations, or any special occasion.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- Raspberry Swirl:
- 2 cups fresh raspberries (or frozen)
- 1 tablespoon granulated sugar
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Filling:
- Beat softened cream cheese and sugar in a large bowl until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest. Mix gently until just combined.
- Prepare the Raspberry Swirl:
- Puree raspberries and sugar in a blender until smooth.
- Assemble the Cheesecake:
- Pour cheesecake batter over the cooled crust.
- Spoon raspberry puree over the batter and swirl with a knife to create a marbled effect.
- Bake:
- Bake in the preheated oven for 55-60 minutes, until edges are set and the center jiggles slightly.
- Cool and Chill:
- Turn off the oven, leaving the cheesecake inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, ensure all ingredients are at room temperature.
- To slice neatly, use a knife dipped in hot water, wiping clean between cuts.
- Substitute raspberries with other berries for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
