Lemon Raspberry Swirl Cheesecake (Print Version)
Rich cream cheese blends with zesty lemon and luscious raspberry for an indulgent, fruity, and memorable sweet treat.
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
⅓ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Filling
04 -
4 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
4 large eggs
08 -
Juice and zest of 2 lemons
09 -
1 cup sour cream
→ Raspberry Sauce
10 -
1 cup fresh raspberries
11 -
¼ cup granulated sugar
12 -
1 tablespoon lemon juice
13 -
1 tablespoon cornstarch
14 -
1 tablespoon water
# Directions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of the springform pan, ensuring it creates an even layer.
03 -
Place the pan in the preheated oven and bake for 10 minutes. Remove and allow the crust to cool while preparing the filling.
04 -
In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the sugar and vanilla extract, beating until well combined.
05 -
Add eggs one at a time, mixing thoroughly after each addition.
06 -
Add the fresh lemon juice and zest, followed by the sour cream. Beat until fully combined and the mixture is smooth.
07 -
In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Stir until bubbling and thickened, about 5-7 minutes. Allow the raspberry sauce to cool slightly.
08 -
Pour the cheesecake filling into the cooled crust. Dollop the raspberry sauce over the top and use a rubber spatula or knife to create swirls.
09 -
Place the cheesecake in the preheated oven and bake for 60-70 minutes or until the center is set but slightly jiggly.
10 -
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 4 hours, preferably overnight, before serving.
# Notes:
01 -
Ensure cream cheese and eggs are at room temperature to achieve a smooth consistency without lumps. Avoid overmixing when adding eggs to prevent cracks during baking.