Description
Silky smooth lemon raspberry swirl cheesecake brings Mediterranean sunshine to your dessert table. Tangy raspberries dance through creamy layers, promising a refreshing slice of pure indulgence you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 cups cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup fresh raspberries
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (4 tablespoons/56 grams) melted butter
Flavor and Texture Enhancers:
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup sour cream
- 2 tablespoons sugar (for raspberry swirl)
- 2 teaspoons vanilla extract
Instructions
- Craft a buttery foundation by mixing graham cracker crumbs with melted butter, pressing firmly into the base of a springform pan. Toast the crust in a preheated 325°F oven for 10 minutes, then allow to cool completely.
- Create a silky cheesecake base by whipping cream cheese and sugar until luxuriously smooth. Incorporate eggs individually, ensuring each is thoroughly integrated before adding the next.
- Infuse the mixture with bright citrus notes by gently folding in vanilla extract, tangy sour cream, fragrant lemon zest, and fresh lemon juice until well combined.
- Transfer the velvety cream cheese mixture into the cooled graham cracker crust, spreading evenly to create a smooth surface.
- Prepare a vibrant raspberry swirl by mashing fresh raspberries with a touch of sugar until they form a luscious, slightly chunky compote.
- Artfully dot the raspberry mixture across the cheesecake’s surface, then use a sharp knife to create elegant marble-like swirls throughout the batter.
- Bake the cheesecake in the preheated oven for approximately 55-60 minutes, watching for subtle signs of doneness: set edges with a gentle jiggle in the center.
- Remove from the oven and allow the cheesecake to cool completely at room temperature, which helps prevent unsightly cracking.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve the perfect texture and allow flavors to meld harmoniously.
- Slice and serve the chilled cheesecake, revealing the beautiful raspberry swirls and enjoying the delicate balance of tangy lemon and sweet raspberry.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and easier blending with other ingredients.
- Prevent cracks by avoiding overmixing the batter and baking in a water bath to create gentle, even heating around the cheesecake.
- Use fresh raspberries for vibrant color and intense flavor, or substitute with other berries like strawberries or blueberries for variation.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during water bath baking and protect the delicate crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 29 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg