Luscious Lemon Raspberry Swirl Cheesecake
A delightful cheesecake featuring a creamy lemon filling complemented by a tangy raspberry swirl, perfect for any celebration.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Finely crushed for a crunchy base.
- 1/3 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter, melted Binds the crust and adds flavor.
For the cheesecake filling
- 16 oz cream cheese, softened Main ingredient for the cheesecake texture.
- 1 cup granulated sugar Balances tartness of raspberry and lemon.
- 3 large eggs Provides structure to the cheesecake.
- 1/4 cup lemon juice Freshly squeezed for brightness.
- 1 tsp vanilla extract Enhances overall flavor profile.
- 1 cup raspberry puree Creates the beautiful swirl.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until fully combined. Press this mixture evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the lemon juice and vanilla extract.
- Pour half of the cream cheese mixture over the crust, then spoon raspberry puree over it and swirl gently. Pour the remaining cream cheese mixture on top.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Notes
To achieve the best results, ensure the cream cheese is properly softened before mixing, and use a light touch when swirling the raspberry puree.