Lemon Cranberry Swirl Cheesecake

Indulge in the refreshing flavors of Lemon Cranberry Swirl Cheesecake. This delightful dessert features a creamy lemon-infused cheesecake swirled with tangy lemon curd and topped with sweet cranberries, creating a perfect balance of flavors. Ideal for any gathering, this cheesecake will leave your guests wanting more.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup dried cranberries, chopped
• 1/4 cup lemon curd

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Mix in sour cream, heavy cream, vanilla extract, and lemon zest until smooth.
6. Pour half of the batter over the crust.
7. Drop spoonfuls of lemon curd onto the batter and swirl gently with a knife.
8. Sprinkle chopped cranberries evenly over the batter.
9. Pour the remaining batter over the cranberries and smooth the top.
10. Bake for 50-60 minutes, or until the center is almost set.
11. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
12. Remove from the oven and cool completely on a wire rack.
13. Refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

This cheesecake serves approximately 12 slices. The preparation time is around 25 minutes, with a baking time of 50-60 minutes and a cooling time of about 5 hours. The total time from start to serving is approximately 6 hours and 25 minutes.

Variations

• Fresh Cranberries: For a more intense cranberry flavor, use fresh cranberries instead of dried.
• Graham Cracker Alternative: Substitute the graham cracker crust with a nut-based crust for a gluten-free option.
• Lemon Zest: Add more lemon zest or a splash of lemon juice for extra tanginess.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use a different fruit instead of cranberries?
   Yes, you can substitute dried cherries or blueberries for a different flavor profile.
2. Is there a dairy-free option for this cheesecake?
   Yes, use dairy-free cream cheese and coconut cream for the filling.
3. Can I make this cheesecake in advance?
   Absolutely! It can be made a day or two ahead of time, allowing the flavors to meld.
4. What if my cheesecake cracks while baking?
   Ensure the oven temperature isn’t too high and avoid overmixing the batter.
5. Can I add more lemon curd?
   Yes, feel free to add more for a stronger lemon flavor.
6. How do I know when the cheesecake is done?
   The center should be almost set; it will continue to firm up as it cools.
7. What can I serve with this cheesecake?
   Fresh whipped cream or a berry compote makes a great accompaniment.
8. Can I use a different type of crust?
   Yes, try using an Oreo crust or a shortbread cookie crust for variety.
9. Is it necessary to cool the cheesecake in the oven?
   This step helps prevent cracking by allowing the cheesecake to cool gradually.
10. How do I remove the cheesecake from the springform pan?
    Run a knife around the edge before loosening the clasp of the springform pan.

Conclusion

Lemon Cranberry Swirl Cheesecake is a perfect blend of tartness and sweetness, making it a standout dessert for any occasion. With its creamy texture and vibrant flavors, this cheesecake is sure to impress your family and friends. Enjoy every slice!

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