Lemon Raspberry Swirl Cheesecake Recipe
Indulge in this Lemon Raspberry Swirl Cheesecake recipe, featuring a creamy cheesecake filling swirled with fresh raspberry puree and a tangy lemon twist. This deliciously sweet and tangy dessert is perfect for any occasion, with a buttery graham cracker crust that pairs perfectly with the refreshing fruit flavors. Ideal for those who love citrus-infused treats.
- Prep Time: 20 minutes
- Cook Time: 1hour
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Sugar
- Butter, melted
- Cream cheese
- Eggs
- Sour cream
- Lemon juice and zest
- Fresh raspberries
- Cornstarch
- Vanilla extract
Instructions
- Preheat the oven and prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake briefly.
- In a mixer, beat the cream cheese and sugar until smooth. Add eggs, one at a time, followed by sour cream, lemon juice, zest, and vanilla extract.
- Puree the raspberries with cornstarch and sugar. Swirl the raspberry mixture into the cheesecake batter.
- Pour the cheesecake batter over the crust and swirl the raspberry mixture using a toothpick or skewer.
- Bake until set and let it cool before refrigerating for several hours.
- Serve chilled with extra raspberries and lemon zest on top if desired.
Notes
For a firmer texture, allow the cheesecake to chill overnight. To avoid cracks, bake the cheesecake in a water bath and let it cool gradually.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg