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
