Description
Hello, cheesecake lovers! ???? Ready to dive into a dessert that’s as delightful to look at as it is to eat? Let me introduce you to the Luscious Lemon Raspberry Swirl Cheesecake. This recipe combines the tangy freshness of lemons with the sweet and tart flavor of raspberries, creating a truly show-stopping dessert. Let’s get baking!
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.
Notes
- Use room temperature ingredients: This helps to create a smoother batter and prevents lumps in your cheesecake.
- Avoid over-mixing: Over-mixing can incorporate too much air, which can cause cracks in the cheesecake.
- Bake with a water bath: To prevent cracking, place the springform pan in a larger baking pan filled with hot water while baking.