Description
Creamy lemon raspberry swirl cheesecake beckons with tangy sweetness and silky texture. Rich layers of zesty citrus and ruby-red berry compote dance across each luxurious slice, promising pure dessert bliss you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 (8 ounces/226 grams) cream cheese
- 1 cup sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Crust Ingredients:
- 2 cups graham cracker crumbs
Sauce and Thickening Ingredients:
- 2 cups raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
Instructions
- Craft a buttery graham cracker foundation by crushing crackers and binding with melted butter, pressing firmly into a springform pan’s base to create a crisp, even layer.
- In a spacious mixing bowl, whip cream cheese until velvety, gradually incorporating sugar, then gently fold in eggs, ensuring a silky-smooth consistency infused with bright lemon zest, tangy lemon juice, and aromatic vanilla extract.
- Prepare a vibrant raspberry coulis by simmering fresh raspberries with sugar and cornstarch, transforming the mixture into a glossy, intense sauce that will marble through the creamy cheesecake landscape.
- Delicately pour the cream cheese mixture over the graham cracker crust, creating a pristine canvas for the raspberry swirls.
- Using a small spoon or skewer, artfully drizzle and swirl the raspberry sauce throughout the cheesecake batter, creating elegant crimson ribbons that dance through the pale filling.
- Place the cheesecake in a preheated oven, baking until the edges are set but the center maintains a gentle wobble, approximately 55-65 minutes.
- Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours to enable complete setting and flavor melding.
- Before serving, carefully release the springform pan’s sides and garnish with fresh raspberries or additional raspberry sauce for an elegant presentation.
Notes
- Secure the springform pan’s bottom with aluminum foil to prevent water from seeping in during the water bath baking method.
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- For a gluten-free version, replace graham cracker crust with almond flour or gluten-free cookie crumbs.
- Gently swirl raspberry sauce using a toothpick or knife tip to create beautiful, artistic patterns without overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg