Lemon Raspberry Swirl Cheesecake Recipe – Delicious & Easy
Hello food lovers! ???? Are you ready to indulge in a delightful dessert that perfectly balances the tanginess of lemon with the sweetness of raspberries? Today, we’re diving into the world ofLuscious Lemon Raspberry Swirl Cheesecake– a treat that promises to be the star of any gathering. ????
Ingredients
- For the Crust:
- For the Cheesecake Filling:
- For the Lemon Swirl:
- For the Raspberry Swirl:
- For Garnish:
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- 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.
- 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.
- In a small bowl, mix the lemon curd and lemon juice until smooth. In another small bowl, mix the raspberry puree and sugar until smooth.
- 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 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 with lemon zest curls, fresh raspberries, and whipped cream before serving.
Notes
Ensure your cream cheese is at room temperature to achieve a smooth, lump-free filling.
Use fresh lemon juice and zest for the best flavor.
To get clean slices, dip your knife in hot water and wipe it dry before each cut.