Description
A vibrant, tangy, and creamy dessert that pairs the zesty flavor of lemons with the sweet tartness of raspberries. This Lemon-Raspberry Swirl Cheesecake is perfect for any occasion, from summer picnics to holiday gatherings.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 2 tbsp grated lemon zest
- For the Raspberry Swirl:
- 2 cups raspberries
- 1 tbsp granulated sugar
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Puree raspberries with sugar. Strain if seedless puree is desired.
- Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, zest, and eggs. Mix until combined.
- Pour half the filling over the crust. Add spoonfuls of raspberry puree and swirl gently. Repeat with remaining filling and puree.
- Bake for 55–60 minutes. Cool in the oven with the door slightly open, then chill for at least 4 hours.
- Garnish with fresh raspberries and whipped cream before serving.
Notes
- Ensure ingredients are at room temperature for smooth mixing.
- Chill overnight for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American