Zesty Delight: Lemon Raspberry Swirl Cheesecake
This Lemon Raspberry Swirl Cheesecake is a burst of sunshine! Tangy lemon and sweet raspberry swirl together in a creamy cheesecake. Learn how to make this beautiful and delicious dessert with our easy recipe!
Ingredients
Scale
- 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)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
- Make the Cheesecake Batter: In a large bowl, beat together the softened cream cheese and sugar until silky smooth. Add the sour cream, eggs, lemon juice, and zest, and mix until just combined. Be careful not to overmix!
- Prepare the Raspberry Swirl: In a blender, pulse together the raspberries and 1 tablespoon of sugar until smooth.
- Assemble and Bake: Pour the cheesecake batter into the cooled crust, smoothing it out. Spoon the raspberry puree on top and use a knife to swirl it in gently. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill: Let the cheesecake cool in the oven with the door ajar for an hour, then transfer it to the fridge to chill for at least 4 hours, preferably overnight.
- Serve: Once chilled, carefully remove from the springform pan, slice, and serve. You can top it with a few fresh raspberries or a dusting of powdered sugar.