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LEMON RASPBERRY SWIRL CHEESECAKE

LEMON RASPBERRY SWIRL CHEESECAKE

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Indulge your taste buds with our delightful Lemon Raspberry Swirl Cheesecake! This creamy dessert combines the vibrant flavors of tangy lemon and sweet raspberries, creating a refreshing treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 4 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • Juice and zest of 2 lemons
  • 1 cup sour cream
  • 1 cup fresh raspberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter; press into a springform pan.
  2. Bake crust for 10 minutes; cool.
  3. Beat cream cheese until smooth; gradually add sugar and vanilla. Mix in eggs one at a time, then add lemon juice, zest, and sour cream until combined.
  4. For the raspberry swirl: Cook raspberries with sugar, lemon juice, cornstarch, and water until thickened; cool slightly.
  5. Pour cheesecake filling onto crust; dollop raspberry sauce on top and swirl gently.
  6. Bake for 60-70 minutes until set but jiggly in the center. Cool in the oven with the door cracked, then refrigerate for at least four hours before serving.

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