Easy Baked Lemon Raspberry Swirl Cheesecake – A Stunning Treat
Lemon Raspberry Swirl Cheesecake is a rich and creamy baked cheesecake with a buttery graham cracker crust, a zesty lemon-infused filling, and beautiful raspberry swirls. This elegant dessert is perfect for special occasions or when you're craving a sweet and tangy treat.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs about 12 crackers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 3 8-ounce blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Swirl:
- In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
- Cook until the raspberries break down and the mixture thickens (about 5 minutes).
- Strain through a fine-mesh sieve to remove seeds. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Spoon small dollops of the raspberry sauce on top and use a toothpick or skewer to swirl it into the batter.
- Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (preferably overnight).
- When ready to serve, remove from the springform pan and garnish with fresh raspberries and lemon zest.
Nutrition
Calories: 450kcalCarbohydrates: 38gProtein: 6gFat: 28gFiber: 1gSugar: 27g
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