Lemon Raspberry Swirl Cheesecake
A delightful cheesecake combining creamy richness with bright lemon and raspberry flavors, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberry sauce
- Fresh raspberries for garnish
- Whipped cream for serving
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until crumbly. Press this mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth. Gradually add 1 cup sugar, beating well after each addition.
- Add the eggs one at a time, beating well after each. Stir in the lemon juice and lemon zest until well combined.
- Pour half of the cream cheese mixture over the crust. Drop spoonfuls of raspberry sauce on top and swirl lightly with a knife. Add the remaining cheesecake mixture and repeat with raspberry sauce.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with fresh raspberries and whipped cream.
Notes
Make sure the cream cheese is at room temperature for easier mixing. Use fresh lemon juice and zest for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://tashirecipez.com/lemon-raspberry-swirl-cheesecake/