Description
Creamy, tangy, and visually stunning, this Luscious Lemon Raspberry Swirl Cheesecake is a dessert showstopper! With its buttery graham cracker crust, velvety lemon filling, and vibrant raspberry swirl, it’s the perfect blend of sweet and tart. A simple yet elegant recipe that’s perfect for any occasion!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
For Garnish (Optional):
- Fresh raspberries
- Whipped cream
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until broken down. Strain to remove seeds, then return to the saucepan and stir in cornstarch. Cook until slightly thickened. Let cool.
- Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing well. Stir in sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Pour cheesecake filling over the cooled crust. Dollop raspberry sauce on top and swirl gently with a toothpick or skewer to create a marbled effect.
- Place the springform pan in a larger baking dish. Add hot water halfway up the sides of the springform pan to create a water bath.
- Bake for 60-70 minutes, or until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight. Garnish with fresh raspberries and whipped cream before serving.
Notes
- To avoid cracks, always use a water bath and cool the cheesecake gradually.
- For best results, make the cheesecake a day ahead to let the flavors fully develop.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 25 minutes
- Chilling Time: 4 hours
- Cook Time: 70 minutes