Lemon Raspberry Swirl Cheesecake Recipe

Lemon Raspberry Swirl Cheesecake Recipe

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A creamy, tangy cheesecake with a vibrant raspberry swirl, perfect for any occasion. The bright lemon flavor complements the sweet-tart raspberries, creating a refreshing and decadent dessert.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted  

For the Cheesecake Filling:

  • 32 ounces cream cheese, softened (4 packages)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 4 large eggs
  • 1 cup sour cream

For the Raspberry Swirl:

  • 1 1/2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the Crust:

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs and sugar.
  • Pour melted butter over the crumb mixture and stir until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 8-10 minutes, until lightly golden.
  • Let cool completely.

2. Make the Raspberry Swirl:

  • If using frozen raspberries, thaw them.
  • In a small saucepan, combine raspberries, sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes).
  • Press the raspberry mixture through a fine-mesh sieve to remove seeds, creating a smooth puree.
  • Set aside to cool.

3. Prepare the Cheesecake Filling:

  • In a large bowl, beat softened cream cheese with an electric mixer until smooth.
  • Gradually add sugar and cornstarch, beating until well combined.
  • Stir in vanilla extract, lemon extract, and lemon juice.
  • Add eggs one at a time, beating after each addition until just combined. Do not overmix.
  • Stir in sour cream until smooth.

4. Assemble and Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust.
  • Spoon the raspberry puree over the cheesecake filling.
  • Use a knife or skewer to swirl the raspberry puree into the cheesecake filling, creating a marbleized effect.
  • Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
  • Place the springform pan inside a larger roasting pan.
  • Fill the roasting pan with hot water, creating a water bath that comes about halfway up the sides of the springform pan.
  • Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
  • Remove the cheesecake from the water bath and let it cool completely at room temperature.
  • Cover and refrigerate for at least 4 hours, or preferably overnight.

5. Serve:

  • Run a thin knife around the edge of the springform pan to loosen the cheesecake.
  • Carefully remove the sides of the pan.
  • Slice and serve.

Tips and Variations:

  • For a more intense lemon flavor, add lemon zest to the cheesecake filling.
  • You can use other berries, such as blueberries or strawberries, for the swirl.
  • For an extra graham cracker taste, you can add cinnamon to the crust.
  • Make sure all your cold ingredients are at room temperature before beginning to mix your batter, this will help prevent lumps in your cheesecake.
  • Do not overmix the batter once eggs are added, this will incorporate too much air and cause cracking.

Enjoy your Luscious Lemon Raspberry Swirl Cheesecake!

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