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Lemon Raspberry Swirl Cheesecake

Sweet and Zesty Lemon Raspberry Swirl Cheesecake Delight

A luscious and vibrant Lemon Raspberry Swirl Cheesecake that elevates dessert to art and is a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits or gluten-free options.
  • 1/2 cup Unsalted Butter Melted.
  • 1/4 cup Granulated Sugar
For the Filling
  • 3 cups Cream Cheese Softened.
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract Pure vanilla is preferred.
  • 3 large Eggs Room temperature.
  • 1 cup Sour Cream
  • Zest from 2 lemons Lemon Zest Fresh zest.
  • Juice of 1 lemon Lemon Juice Plus 1 tbsp for lemon swirl.
For the Swirls
  • 1/2 cup Lemon Curd Homemade is best.
  • 1/2 cup Raspberry Purée Store-bought or homemade.
  • 1 tbsp Sugar For raspberry swirl.
  • Food Coloring Optional.
For Garnish
  • Lemon Zest Curls
  • Fresh Raspberries
  • Whipped Cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9-inch springform pan.
  3. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Press into bottom of prepared pan and bake for 10 minutes.
  4. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla, then eggs, one at a time, followed by sour cream, lemon zest, and lemon juice.
  5. Pour half of the filling into the cooled crust.
  6. Mix lemon curd with 1 tablespoon of lemon juice and raspberry purée with sugar. Drop spoonfuls onto the filling and swirl gently.
  7. Pour the remaining filling over the swirled layer and smooth the top.
  8. Bake for 50-60 minutes until the center is set but slightly jiggly.
  9. Turn off the oven and leave cheesecake inside with the door slightly ajar for about 1 hour.
  10. Let it cool to room temperature before refrigerating.
  11. Cover and refrigerate for at least 4 hours or overnight.
  12. Remove springform pan and garnish with lemon zest curls, fresh raspberries, and whipped cream.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 1000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Avoid over-mixing to prevent cracks.

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