Description
Silky lemon raspberry swirl cheesecake brings Mediterranean sunshine to classic dessert lovers. Creamy layers dance with tangy raspberries, promising sweet memories that will melt effortlessly on your palate.
Ingredients
Scale
Main Ingredients (Dairy and Eggs):
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup sour cream
Sweeteners and Sugars:
- 1 cup granulated sugar
- 14 cup granulated sugar (for crust)
Crust and Fruit Components:
- 2 cups graham cracker crumbs
- 12 cup unsalted butter, melted
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Warm the oven to 325F (163C) and prepare a 9-inch springform pan with light greasing.
- Blend graham cracker crumbs with melted butter and sugar, pressing firmly into the pan’s base. Bake for 10 minutes, then allow to cool completely.
- Whip cream cheese and sugar until silky smooth, incorporating vanilla extract thoroughly. Gently fold in eggs one at a time, ensuring each is fully integrated.
- Fold in sour cream, grated lemon zest, and fresh lemon juice, mixing until the batter achieves a consistent, creamy texture.
- Transfer the cheesecake mixture evenly over the prepared crust.
- Create swirl components by whisking lemon curd with additional lemon juice and separately combining raspberry puree with sugar. Optional: enhance raspberry mixture with food coloring for vibrant appearance.
- Artfully dollop lemon and raspberry mixtures across the cheesecake surface, using a knife to create elegant marbled patterns.
- Bake for 50-60 minutes, monitoring until edges stabilize while center remains slightly wobbly.
- Switch off oven, leaving door slightly open, allowing cheesecake to cool gradually and prevent cracking.
- Refrigerate for minimum 4 hours to set completely.
- Finish by garnishing with delicate lemon zest curls, fresh whole raspberries, and pillowy whipped cream.
Notes
- Precision matters when preparing the crust, press the graham cracker mixture firmly and evenly to create a stable base for the cheesecake.
- Prevent cracks by beating cream cheese and sugar slowly, ensuring ingredients are at room temperature before mixing.
- Room temperature eggs blend more smoothly, helping create a silky, luxurious cheesecake texture without lumps.
- Avoid overmixing after adding eggs to prevent air bubbles that can cause surface cracks during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 26 g
- Sodium: 255 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg