Description
Delight in this tangy and creamy Lemon Cranberry Swirl Cheesecake, featuring a graham cracker crust and a luscious swirl of lemon curd and cranberries. Perfect for any gathering!
Ingredients
Scale
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
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, heavy cream, vanilla extract, and lemon zest until smooth.
- Pour half of the batter over the crust.
- Drop spoonfuls of lemon curd onto the batter. Swirl gently with a knife.
- Sprinkle chopped cranberries evenly over the batter.
- Pour remaining batter over cranberries and smooth the top.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let cheesecake cool in the oven with the door cracked open for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, refrigerate overnight for a firmer texture.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
