Description
Lemon Raspberry Swirl Cheesecake: A Tangy, Sweet Delight for Any Occasion. This delightful dessert isn’t just about the delicious balance of creamy and tart sensations; it carries with it memories of relaxed Sunday afternoons, sharing a slice with friends over a cup of tea. Whether it’s a sunny brunch or a dinner finale, this cheesecake has become a go-to treat for many occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 2 cups fresh raspberries (or frozen)
- 1 tablespoon granulated sugar
Instructions
- Step 1: Prepare the Crust. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then set it aside to cool completely.
- Step 2: Make the Cheesecake Filling. In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add in the sour cream, eggs, lemon juice, and grated lemon zest, mixing until just combined. Be careful not to overmix to avoid cracking during baking.
- Step 3: Create the Raspberry Swirl. In a blender, blend the raspberries with 1 tablespoon of sugar until smooth.
- Step 4: Assemble the Cheesecake. Pour the cheesecake batter over the cooled crust, smoothing it out evenly. Spoon the raspberry puree over the batter and use a knife to gently swirl it, creating a marbled effect.
- Step 5: Bake and Cool. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
- Step 6: Chill Before Serving. After the hour has passed, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight for the best results.