Ingredient
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the lemon cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup fresh lemon juice
For the raspberry swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust: In a medium 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 lemon cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, lemon zest, and lemon juice. Beat until fully incorporated.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Puree the raspberry mixture in a blender or food processor, then strain through a fine mesh sieve to remove seeds.
- Assemble the cheesecake: Pour the lemon cheesecake filling into the cooled crust. Drop spoonfuls of the raspberry puree onto the top of the cheesecake. Use a toothpick or skewer to gently swirl the raspberry puree into the filling.
- Bake the cheesecake: Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: After the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results.
- Serve: Before serving, top with fresh raspberries and a dusting of powdered sugar, if desired.
Enjoy your luscious lemon raspberry swirl cheesecake!