Lemon Raspberry Swirl Cheesecake
A delightful cheesecake featuring a creamy base infused with lemon and vibrant raspberry swirls, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 270 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 1/2 cup heavy cream (for topping)
- Fresh raspberries (for garnish)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Beat together the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and vanilla extract until well combined.
- Mix the fresh raspberries and raspberry jam in a separate bowl.
- Pour half of the cheesecake batter into the greased springform pan.
- Spoon dollops of the raspberry mixture over the batter, then pour the remaining cheesecake batter on top.
- Create a marbled effect by gently swirling the raspberry mixture with the batter.
- Bake for 50-60 minutes, until edges are set and the center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Whip the heavy cream until soft peaks form and top the cheesecake, garnishing with fresh raspberries.
Notes
Ensure cream cheese is at room temperature for easy blending. Chill the cheesecake adequately for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg