Description
Luscious lemon raspberry swirl cheesecake promises a delightful dance of tangy and sweet flavors. Creamy cheesecake layers mingle with vibrant raspberry sauce, offering a perfect dessert that will transport you to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 4 large eggs
- 1 cup (200 grams) granulated sugar
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Flavor Ingredients:
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup fresh raspberries
- 1/4 cup raspberry preserves
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Prepare the baking vessel by coating a 9-inch springform pan with a light layer of grease, ensuring smooth release after baking.
- Construct the foundation by thoroughly blending graham cracker crumbs with melted butter and sugar until the mixture reaches a consistent, moldable texture.
- Compress the crumb mixture firmly and evenly across the pan’s bottom, creating a compact, solid base for the cheesecake.
- Whisk cream cheese and sugar in a spacious mixing bowl until the mixture transforms into a silky, uniform consistency without any lumps.
- Integrate eggs one at a time, gently incorporating each to maintain a smooth batter, followed by vanilla extract, sour cream, fresh lemon zest, and tangy lemon juice.
- Carefully transfer half of the creamy filling onto the prepared crust, using a spatula to distribute evenly.
- Prepare complementary swirl components by blending lemon curd with additional lemon juice and mixing raspberry puree with sugar until harmoniously combined.
- Artfully dollop lemon and raspberry mixtures across the initial cheesecake layer, then employ a knife to create delicate, marbled patterns throughout the surface.
- Gently pour remaining cheesecake filling over the decorative layer, smoothing to achieve a pristine, level top.
- Position in a preheated 325°F (160°C) oven and bake until the center demonstrates a gentle wobble while maintaining structural integrity.
- After baking, allow the cheesecake to cool gradually inside the oven with the door slightly ajar, preventing potential surface cracks.
- Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor development.
Notes
- Achieve a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, which prevents lumps and creates a silky texture.
- Prevent crust from becoming soggy by wrapping the springform pan’s exterior with aluminum foil, creating a barrier against moisture during baking.
- Create clean swirl patterns by using a toothpick or thin knife and making gentle, sweeping motions through the lemon and raspberry mixtures without over-mixing.
- Accommodate gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same delicious crust consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg