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Lemon Raspberry Swirl Cheesecake

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A delightful dessert that combines creamy cheesecake with the bright flavors of lemon and raspberry, perfect for any occasion.

Ingredients

Scale
  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups fresh or frozen raspberries
  • 2 1/2 tsp sugar
  • 2 1/4 cups graham cracker crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar
  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

  1. Prepare the Raspberry Filling: In a medium saucepan, combine the raspberries, 2 1/2 tsp sugar, lemon juice, and cornstarch mixed with warm water. Cook over medium heat, stirring gently until the berries break down and thicken, about 5-10 minutes. Remove from heat and let it cool.
  2. Make the Crust: Preheat your oven to 325°F (160°C). In a large bowl, combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Mix until the breadcrumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
  3. Prepare the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup of sugar, mixing well after each addition. Add the flour and mix until combined. Incorporate the sour cream, lemon juice, and lemon zest.
  4. Add the large eggs and egg yolks one at a time, making sure each one is incorporated before adding the next. Mix until just combined.
  5. Assemble the Cheesecake: Pour one-third of the cheesecake batter over the cooled crust. Spoon a few dollops of the raspberry filling over the batter and use a knife to swirl the raspberry filling into the cheesecake. Repeat with another third of the cheesecake batter and more raspberry filling. Finally, pour the remaining cheesecake batter on top and swirl in any leftover raspberry filling.
  6. Bake: Place the springform pan in the oven and bake for 55-65 minutes, or until the edges are set, and the center still jiggles slightly. To prevent cracks, place a pan of water on a lower rack in the oven.
  7. Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. After that, let it cool at room temperature before refrigerating for at least 4 hours, or overnight for the best set.

Notes

For the best flavor and texture, let the cheesecake chill in the fridge overnight before serving.

Nutrition

Keywords: cheesecake, lemon, raspberry, dessert, baking

Find it online: https://dishfoody.com/lemon-raspberry-swirl-cheesecake/