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Lemon Raspberry Swirl Cheesecake Recipe

Lemon Raspberry Swirl Cheesecake Recipe
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★★★★★

5 from 21 reviews

This Lemon Raspberry Swirl Cheesecake combines a creamy lemon-flavored cheesecake with a vibrant raspberry swirl and a buttery graham cracker crust. It’s a perfect balance of tart and sweet with a smooth texture, making it an elegant and refreshing dessert for any occasion.

Ingredients

Scale

For the Crust:

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

For the Raspberry Swirl:

  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

For the Lemon Cheesecake Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

For Garnish:

  • Fresh raspberries
  • Lemon zest curls
  • Whipped cream (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with sugar and melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and allow to cool completely.
  2. Make the Raspberry Swirl: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the raspberries soften and release their juices. Stir in the cornstarch slurry and continue cooking until the mixture thickens. Strain through a fine sieve to remove seeds and set aside to cool completely.
  3. Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition to incorporate fully without overbeating. Stir in the sour cream, flour, vanilla extract, lemon zest, and lemon juice until just combined. Pour this cheesecake batter evenly over the cooled crust.
  4. Add the Raspberry Swirl: Drop spoonfuls of the cooled raspberry sauce on top of the cheesecake batter. Using a skewer or knife, create a marbled swirl pattern by gently swirling through the batter and raspberry sauce.
  5. Bake the Cheesecake: Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the side of the cheesecake pan, creating a water bath. Bake in the preheated oven for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or preferably overnight to fully set.
  6. Decorate & Serve: Before serving, garnish the cheesecake with fresh raspberries, lemon zest curls, and optionally, whipped cream swirls. Slice into 12 servings and enjoy this creamy, tart, and fresh dessert.

Notes

  • For best results, use room temperature eggs and cream cheese to ensure a smooth batter.
  • Straining the raspberry sauce removes seeds and creates a silky swirl.
  • Do not overbake; the center should remain slightly jiggly to avoid cracks upon cooling.
  • The water bath helps prevent cracking and ensures even baking.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • To prevent the crust from becoming soggy, make sure to fully bake and cool it before adding the filling.

Nutrition

Keywords: Lemon Raspberry Cheesecake, Swirl Dessert, Cheesecake Recipe, Berry Desserts, Lemon Desserts, Cream Cheese Dessert, Springform Pan Cake

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