Description
This luscious cheesecake combines the tartness of lemon with the sweetness of raspberry in a creamy swirl, perfect for spring gatherings.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons sugar
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- For topping:
- Whipped cream and fresh raspberries for garnish
Instructions
- For the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- For the filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice, zest, vanilla, and sour cream until combined.
- For the raspberry swirl:
- In a saucepan, cook raspberries, sugar, and cornstarch over medium heat until thickened, about 5 minutes. Strain to remove seeds.
- Assembly:
- Pour half the cheesecake filling over the crust.
- Drop spoonfuls of raspberry sauce onto the filling and swirl with a knife.
- Top with remaining filling and swirl again.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Turn off oven and let cool inside for 1 hour.
- Refrigerate overnight.
- Serve with whipped cream and raspberries.
Notes
For best results, use room temperature ingredients. The cheesecake may crack slightly during cooling, but the topping will cover it.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal per serving
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 8g