Description
Delight in the bright and refreshing flavors of this Luscious Lemon Raspberry Swirl Cheesecake. Creamy cheesecake infused with zesty lemon is beautifully complemented by a vibrant raspberry swirl, all resting on a buttery graham cracker crust.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Raspberry Swirl:
- 1/2 cup raspberry preserves
- 2 tablespoons granulated sugar
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest until well combined.
Pour the cheesecake batter over the crust, spreading it evenly.
For the raspberry swirl, warm raspberry preserves in the microwave for 30 seconds. Stir in granulated sugar until dissolved. Drop spoonfuls of raspberry mixture onto the cheesecake batter. Use a knife to gently swirl the raspberry mixture into the batter.
Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Serve chilled and garnish with fresh raspberries and lemon slices for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes