Lemon Raspberry Swirl Cheesecake
A delightful cheesecake combining refreshing lemon and sweet-tart raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add sour cream, eggs, lemon zest, and lemon juice; beat until well combined.
- Pour half of the cheesecake mixture over the crust.
- Drop spoonfuls of raspberry puree on top and swirl with a knife. Pour the remaining cheesecake mixture on top and swirl again.
- Bake for 60-70 minutes or until the center is set but slightly jiggly.
- Remove from the oven and let cool. Chill in the refrigerator for at least 4 hours before serving.
Notes
Serve chilled, garnished with extra raspberries or whipped cream. Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
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