Description
This Lemon Raspberry Cheesecake is the perfect blend of creamy, tangy, and sweet. With a luscious cream cheese base, vibrant lemon and raspberry swirls, and a graham cracker crust, it’s an irresistible dessert for any occasion!
Ingredients
Units
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 heavy 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
For the Topping:
- Lemon zest curls
- Fresh raspberries
- Whipped cream
Instructions
Prepare the Crust:
- Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press the mixture firmly into the bottom of the prepared pan to form an even crust.
Make the Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add Ingredients: Mix in vanilla extract, then add eggs one at a time, beating well after each addition. Stir in heavy cream, lemon zest, and lemon juice until fully incorporated.
Layer and Swirl:
- Pour Filling: Pour half of the cheesecake filling over the prepared crust, smoothing the top.
- Prepare Swirls: In a small bowl, mix lemon curd with lemon juice. In another bowl, mix raspberry puree with sugar. Drop spoonfuls of each mixture onto the cheesecake filling.
- Create Marbling: Use a knife or skewer to gently swirl the lemon and raspberry mixtures to create a marbled effect.
- Add Remaining Filling: Pour the remaining cheesecake filling over the swirled layer and smooth the top.
Bake and Cool:
- Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is just set.
- Cool: Turn off the oven and cool the cheesecake with the oven door slightly ajar. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Garnish and Serve:
- Decorate: Before serving, garnish with lemon zest curls, fresh raspberries, and dollops of whipped cream.
- Serve: Slice and enjoy the tangy, creamy goodness!
Notes
- Raspberry Puree: Make raspberry puree by blending fresh or thawed raspberries and straining out the seeds.
- Prevent Cracking: Place a pan of water on the bottom oven rack during baking to create steam, which helps prevent cracks.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
