Description
If you’re in the mood for a dessert that beautifully balances tangy and sweet, look no further than this LEMON RASPBERRY SWIRL CHEESECAKE. This delightful treat combines the bright flavors of fresh lemons with the juicy sweetness of raspberries, creating an indulgent yet refreshing experience. Perfect for gatherings, family dinners, or a cozy weekend treat, this cheesecake is simple enough for even novice bakers to master. With its creamy texture and stunning berry swirls, it’s sure to impress everyone at your table!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter (melted)
- 4 (8 oz) packages 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
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- Beat softened cream cheese until smooth. Gradually add sugar and vanilla, then incorporate eggs one at a time. Mix in lemon juice, zest, and sour cream until well combined.
- For the raspberry swirl, heat raspberries with sugar, lemon juice, cornstarch, and water until bubbling and thickened (about 5–7 minutes). Let cool.
- Pour cheesecake filling over the crust and dollop raspberry sauce on top; swirl gently with a knife. Bake for 60–70 minutes until set but slightly jiggly in the center.
- Cool in the oven with the door ajar for about an hour; then refrigerate for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 380
- Sugar: 28g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg