Description
Zesty lemon raspberry swirl cheesecake delivers a perfect balance of tangy and sweet flavors that dance across your palate. Creamy texture and beautiful marbled design make this dessert an irresistible centerpiece you’ll love sharing with friends and family.
Ingredients
Scale
Cheesecake Ingredients:
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) sugar
- 1/4 cup (60 milliliters) lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) sugar
Raspberry Swirl Ingredients:
- 1 cup (125 grams) fresh raspberries
- 1/4 cup (50 grams) sugar
Instructions
- Craft a buttery foundation by combining graham cracker crumbs with sugar and melted butter. Press the mixture firmly into a 9-inch springform pan, creating an even layer. Bake at 325°F for 10 minutes to set the crust, then remove and let cool.
- In a large mixing bowl, whip cream cheese until silky and uniform. Gradually incorporate sugar, beating until the mixture becomes light and fluffy. Add eggs individually, ensuring thorough incorporation after each addition. Gently fold in vanilla extract, fresh lemon juice, and zest for bright, citrusy notes.
- Transform fresh raspberries into a vibrant sauce by blending with sugar until completely smooth. Strain the mixture through a fine-mesh sieve to eliminate seeds, creating a pure, glossy raspberry puree.
- Carefully pour the creamy cheesecake filling over the pre-baked crust. Artfully drizzle raspberry sauce across the surface, using a toothpick to create elegant swirling patterns that marble the cheesecake.
- Nestle the springform pan into a larger water bath to ensure even baking and prevent cracking. Bake at 325°F for 55-65 minutes, watching for a slightly jiggly center. Once done, turn off the oven, slightly open the door, and allow the cheesecake to cool gradually for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, preferably overnight, to achieve perfect texture and allow flavors to meld completely.
Notes
- Use a measuring cup or flat-bottomed glass to press graham cracker mixture evenly and firmly into the pan for a compact, sturdy base.
- Water bath prevents cracking by creating gentle, even heating and maintaining moisture during baking.
- Pour raspberry sauce in small dollops and use a toothpick or skewer to create gentle, random swirl patterns without overmixing.
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg