Luscious Lemon Raspberry Swirl Cheesecake
A delightful dessert combining creamy cheesecake with vibrant raspberry swirls and a touch of lemon, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Crust Ingredients
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crispy texture.
- 0.33 cups 1/3 cup granulated sugar Balances the tartness of the lemon.
- 0.5 cups 1/2 cup unsalted butter, melted Adds richness and helps bind the crust.
Cheesecake Ingredients
- 32 oz 4 (8 oz) packages cream cheese, softened The star of the cheesecake.
- 1 cups 1 cup granulated sugar Sweetens the cheesecake filling.
- 1 teaspoon 1 teaspoon vanilla extract Adds warm flavor.
- 4 large 4 large eggs Creates a custard-like texture.
- 0.25 cups 1/4 cup fresh lemon juice Brightens the dish.
- 0.25 cups 1/4 cup raspberry puree Adds fruity flavor and color.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly coated and press into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the lemon juice and mix until smooth.
- Pour half of the batter over the crust, gently swirl in the raspberry puree, then top with the remaining batter.
Baking
- Bake for 55-60 minutes or until set but still slightly jiggly in the center.
Cooling & Serving
- Let the cheesecake cool on a wire rack, then refrigerate for at least 4 hours before removing from the springform pan.
- Serve chilled, optionally topped with additional raspberry puree.
Notes
Use room temperature ingredients for a smoother batter. Consider a water bath for an ultra-creamy cheesecake.