Description
Lemon raspberry swirl cheesecake delivers a tantalizing blend of citrus and berry flavors. Creamy New York-style cheesecake with a zesty lemon twist and gorgeous raspberry marbling will delight you.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (227 grams) sour cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Raspberry Swirl Ingredients:
- 1 cup fresh raspberries
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
Instructions
- Combine graham cracker crumbs with sugar and melted butter, then firmly press the mixture into the bottom of a 9-inch springform pan, creating an even base.
- In a large mixing bowl, whip cream cheese until velvety, gradually incorporating sugar and sour cream until the texture becomes silky and uniform.
- Gently fold in fresh lemon juice, zest, and vanilla extract, then introduce eggs one at a time, ensuring each is thoroughly integrated before adding the next.
- Carefully transfer the smooth cheesecake mixture into the prepared crust, spreading it evenly to prevent air pockets.
- Puree fresh raspberries with cornstarch until completely smooth, creating a vibrant crimson sauce.
- Drop spoonfuls of raspberry sauce across the cheesecake surface, then use a thin skewer or knife to create elegant swirling patterns throughout the batter.
- Bake at 325°F for approximately 55-60 minutes, watching for slight wobbling in the center while ensuring the edges remain set.
- Remove from oven and allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for a minimum of 4 hours to achieve optimal texture and flavor melding.
- Before serving, carefully release the springform pan’s sides and garnish with fresh raspberries or lemon zest if desired.
Notes
- Achieve a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, preventing lumps and creating a silky texture.
- Prevent cracks by using a water bath during baking, which helps distribute heat evenly and keeps the cheesecake moist and creamy.
- For a gluten-free version, swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies to accommodate dietary restrictions.
- Create a vibrant raspberry swirl by gently folding the puree into the batter using a figure-eight motion, ensuring beautiful marbling without overmixing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg