Lemon Raspberry Swirl Cheesecake – Delicious Dessert Recipe
Ingredients
Scale
- For the Crust: 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling: 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- For the Lemon Swirl: 1/2 cup lemon curd
- 1 tbsp lemon juice
- For the Raspberry Swirl: 1/2 cup raspberry puree
- 1 tbsp sugar
- Yellow and red food coloring (optional)
- For Garnish: Lemon zest curls
- Fresh raspberries
- Whipped cream
Instructions
- Preheat and Prep: Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan.
- Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Mix in the sour cream, lemon zest, and lemon juice until well combined.
- Pour half of the cheesecake filling over the crust and smooth the top.
- Create the Swirls: In a small bowl, mix the lemon curd and lemon juice (and yellow food coloring if using).
- In another small bowl, mix the raspberry puree, sugar, and red food coloring.
- Drop spoonfuls of the lemon mixture and raspberry mixture onto the cheesecake filling.
- Swirl gently with a knife to create a marbled effect.
- Pour the remaining cheesecake filling over the swirled layer and smooth the top.
- Bake and Cool: Bake for 50-60 minutes, or until the center is set.
- Allow to cool completely in the oven with the door slightly ajar.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve: Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.