Here’s a Luscious Lemon Raspberry Swirl Cheesecake recipe that’s bursting with fresh fruit and tangy lemon, layered on a rich, creamy cheesecake base. This dessert is sure to impress with its beautiful swirl design!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions:
1. Make the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to press it down.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Prepare the Raspberry Swirl:
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes, mashing the raspberries as they cook, until the mixture becomes a thick sauce.
- Remove from heat and let it cool. Once cooled, strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3 minutes.
- Add the sugar, vanilla extract, lemon juice, and lemon zest. Beat until well combined.
- Add the eggs one at a time, mixing after each addition. Be careful not to overmix.
- Add the sour cream and heavy cream, mixing until smooth.
4. Assemble the Cheesecake:
- Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Drop spoonfuls of the raspberry sauce evenly over the top of the cheesecake batter.
- Using a toothpick or a skewer, gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
5. Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
- Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature.
6. Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
- Before serving, run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan.
- Slice and enjoy the tangy, creamy, and fruity goodness!
Optional Garnish:
- Fresh raspberries and lemon zest for garnish.
This cheesecake is a perfect balance of tangy lemon and sweet, tart raspberries, making it a showstopper for any gathering!