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Luscious Lemon Raspberry Swirl Cheesecake Recipe

Luscious Lemon Raspberry Swirl Cheesecake Recipe
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★★★★★

4.8 from 17 reviews

This Luscious Lemon Raspberry Swirl Cheesecake is a delightful dessert combining a creamy lemon-infused cheesecake with a vibrant raspberry swirl. Featuring a buttery graham cracker crust, tangy lemon zest, and a sweet-tart raspberry sauce, this cheesecake offers a perfect balance of flavors and textures, ideal for special occasions or a refreshing treat.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Raspberry Swirl

  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Make the Raspberry Sauce: In a saucepan over medium heat, combine fresh raspberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Simmer the mixture for 5 to 7 minutes until it thickens slightly. Then strain the sauce through a fine mesh sieve to remove seeds. Set the smooth raspberry sauce aside to cool.
  2. Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter until evenly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake it in the preheated oven for 8 to 10 minutes, then remove and allow it to cool completely.
  3. Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, continuing to beat until well combined. Mix in the sour cream, lemon zest, fresh lemon juice, and vanilla extract. Then add the eggs one at a time, mixing on low speed after each addition just until incorporated to avoid overmixing.
  4. Assemble the Cheesecake: Pour the cream cheese filling over the cooled graham cracker crust, smoothing the top gently. Add spoonfuls of the prepared raspberry sauce over the surface of the filling. Use a knife or skewer to gently swirl the raspberry sauce through the cheesecake batter, creating a marbled effect.
  5. Bake: Place the cheesecake in the oven and bake for 55 to 65 minutes until the edges are set but the center still slightly jiggles. After baking, turn off the oven and leave the cheesecake inside to cool gradually for 1 hour to prevent cracking.
  6. Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to allow it to set completely. Before serving, garnish as desired, such as with fresh raspberries or lemon zest.

Notes

  • Make sure cream cheese is fully softened to avoid lumps in the batter.
  • Do not overmix the eggs into the filling to keep the cheesecake texture smooth and creamy.
  • For a smoother raspberry sauce, strain well to remove seeds.
  • You can prepare the raspberry sauce and crust a day ahead to save time.
  • Use a water bath if desired to further reduce cracking during baking.

Nutrition

Keywords: lemon cheesecake, raspberry swirl, creamy cheesecake, lemon dessert, graham cracker crust, raspberry sauce, baked cheesecake

Find it online: https://todayfoodrecipe.com/luscious-lemon-raspberry-swirl-cheesecake-recipe/