Description
This tangy and sweet cheesecake combines a creamy lemon-flavored filling with a delightful raspberry swirl, all atop a buttery graham cracker crust. Perfect for a refreshing dessert to impress your guests.
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the Crust:
- In a bowl, combine the crushed graham crackers, sugar, and melted butter.
- Press the mixture into the bottom of the prepared pan to form the crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar, continuing to beat until creamy.
- Mix in the sour cream and heavy cream until smooth.
- Add the eggs, one at a time, beating after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Prepare the Raspberry Swirl:
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes, or until the raspberries break down and the mixture thickens. Let cool slightly.
- Drop spoonfuls of the raspberry sauce over the cheesecake filling.
- Use a knife or skewer to swirl the raspberry sauce into the cheesecake.
- Bake:
- Bake the cheesecake for 55-65 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
- Chill:
- After cooling in the oven, refrigerate the cheesecake for at least 4 hours, or overnight.
Notes
- Use fresh or thawed raspberries for the best flavor.
- Cooling the cheesecake in the oven helps prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 65 minutes