Description
This Lemon Raspberry Swirl Cheesecake is a creamy, tangy, and sweet dessert with a vibrant raspberry swirl, perfect for summer gatherings or special occasions.
Ingredients
Scale
Cheesecake Filling
- 3 packages (24 oz/680g) cream cheese
- 2 cups (470g) heavy cream
- ⅔ cup (80g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
Graham Cracker Crust
- 7 ounces (200g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- Splash of water
Instructions
- Prepare the Graham Cracker Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the base of a springform pan.
- Bake for 10 minutes, then let cool.
- Make the Raspberry Swirl
- In a saucepan, combine raspberries, sugar, and a splash of water. Cook until berries soften.
- Add cornstarch to thicken, then strain the puree through a fine-mesh sieve.
- Make the Cheesecake Filling
- Beat cream cheese until smooth, about 3-4 minutes.
- Gradually add powdered sugar, mixing at low speed.
- Add eggs one at a time, mixing until just combined.
- Add lemon zest and juice, mixing until smooth.
- Assemble the Cheesecake
- Pour the cheesecake filling over the cooled crust.
- Spoon the raspberry puree over the cheesecake filling in a swirling pattern.
- Use a knife to create the raspberry swirl.
- Bake the Cheesecake
- Bake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center slightly jiggles.
- Allow cheesecake to cool in the oven with the door slightly open for about an hour.
- Refrigerate for at least 4 hours before serving.
- Serve and Garnish
- Slice the cheesecake with a hot knife.
- Garnish with fresh raspberries, lemon slice fans, and a dusting of powdered sugar.
Notes
- Can be made a day ahead and stored in the fridge for up to 5 days.
- Freezing instructions: Wrap tightly in plastic wrap and foil, freeze for up to 3 months.
- Let cheesecake sit at room temperature for 30 minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg