Lemon Raspberry Swirl Cheesecake (Print Version)
A creamy cheesecake with luscious lemon and raspberry swirls delivering bright, balanced flavors.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
4 packages (8 oz each) cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
4 large eggs
08 -
Juice and zest of 2 lemons
09 -
1 cup sour cream
→ Raspberry Swirl
10 -
1 cup fresh raspberries
11 -
1/4 cup sugar
12 -
1 tablespoon lemon juice
13 -
1 tablespoon cornstarch
14 -
1 tablespoon water
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter until mixture has a wet sand texture. Press evenly into the bottom of a springform pan. Bake 10 minutes and let cool.
02 -
Beat softened cream cheese on medium speed until smooth. Gradually add sugar and vanilla, mixing well. Incorporate eggs one at a time, mixing after each addition. Add lemon juice, zest, and sour cream; beat until fully blended.
03 -
In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring until thickened and bubbling, about 5-7 minutes. Remove from heat and cool slightly.
04 -
Pour filling into cooled crust. Add dollops of raspberry sauce on top and gently swirl using a rubber spatula or knife to create a marbled effect.
05 -
Bake at 350°F for 60-70 minutes until edges are set but center is slightly jiggly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
06 -
Refrigerate cheesecake for at least 4 hours or overnight to allow flavors to meld and texture to set.
# Additional Notes:
01 -
Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.
02 -
Avoid overmixing after adding eggs to prevent cracks.
03 -
Consider a water bath during baking to maintain even temperature and reduce cracking.
04 -
Swirl gently to preserve distinct layers of raspberry sauce.