Luscious Lemon Raspberry Swirl Cheesecake
This delightful cheesecake combines the tangy brightness of lemons with sweet raspberries for a visually stunning dessert that's perfect for any occasion.
Servings: 12 slices
Calories: 300kcal
Ingredients
Crust ingredients
- 1.5 cups graham cracker crumbs These will form the buttery, crispy foundation.
- 1/3 cup granulated sugar Adding just the right hint of sweetness to the crust.
- 1/2 cup unsalted butter, melted This rich fat will bind the crumbs.
Filling ingredients
- 16 ounces cream cheese, softened The star of the show, providing a creamy consistency.
- 1 cup granulated sugar Ensuring every bite is sweet.
- 3 large eggs They help create the rich filling.
- 1/4 cup lemon juice Adding a refreshing tang.
- 1 tablespoon lemon zest Enhances the lemon flavor.
- 1 cup raspberries, fresh or frozen Provides the stunning swirl effect.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix together graham cracker crumbs, 1/3 cup of sugar, and melted butter in a bowl until combined. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add 1 cup of sugar to the cream cheese mixture and mix until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the lemon juice and lemon zest, mixing until well integrated.
- Carefully pour the cheesecake batter over the prepared crust.
- Drop spoonfuls of raspberries over the cheesecake batter and swirl gently with a knife or skewer.
Baking
- Bake for 50-60 minutes, or until the center is set but jiggles slightly.
- Remove from oven and allow to cool at room temperature for a bit, then refrigerate for at least 4 hours, or overnight.
Notes
Use room temperature ingredients for mixing. Don’t overmix when adding the eggs to avoid cracks. Invest in a springform pan for easier removal.