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Lemon Raspberry Swirl Cheesecake

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A delightful dessert combining creamy cheesecake with the bright flavors of lemon and the sweet tartness of raspberry.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup fresh raspberries
  • 1/4 cup raspberry sauce
  • Whipped cream for serving
  • Fresh raspberries for garnish

Instructions

  1. Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
  2. Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time. Stir in vanilla, sour cream, lemon juice, and lemon zest.
  3. Pour half of the cheesecake mixture over the crust. Spoon half of the raspberry sauce and swirl gently. Add remaining cheesecake mixture and drizzle with remaining raspberry sauce, swirling again.
  4. Bake for 45-50 minutes until the center is set but jiggles slightly. Cool at room temperature for an hour then refrigerate for at least 4 hours.
  5. Remove from the springform pan and top with whipped cream and fresh raspberries.

Notes

For the best flavor, use fresh lemons for juice and zest. If you don’t have raspberry sauce, make a quick version by simmering raspberries with sugar.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-raspberry-swirl-cheesecake-recipe/

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