Lemon Raspberry Swirl Cheesecake
Lemon Raspberry Swirl Cheesecake is a delightful dessert that combines the zesty brightness of lemon with the sweet tang of fresh raspberries. This creamy cheesecake features a buttery graham cracker crust and vibrant raspberry swirls, making it an eye-catching centerpiece for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a springform pan.
- Beat softened cream cheese until smooth. Gradually add sugar, then mix in sour cream, lemon juice, lemon zest, and vanilla until creamy.
- In a saucepan over low heat, cook raspberries with a tablespoon of sugar until softened. Mash slightly and set aside.
- Pour half of the cream cheese mixture over the crust. Add dollops of raspberry mixture and swirl gently. Pour in remaining cream cheese filling and repeat swirling.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off the oven and let cool inside for an hour before refrigerating for at least four hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg