Luscious Lemon Raspberry Swirl Cheesecake

 

 

 

 

 

 

 

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

4 8 oz packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1/4 cup fresh lemon juice
2 teaspoons lemon zest
For the Raspberry Swirl:

1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For Garnish optional:

Fresh raspberries
Lemon zest
Mint leaves

Instructions

Prepare the Crust:

Preheat your oven to 325F 163C. Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the crumb mixture into the bottom of the prepared pan to form an even layer. Bake for 8 minutes, then let cool.
Prepare the Raspberry Swirl:

In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes.
Strain the mixture through a fine-mesh sieve to remove seeds, if desired. Let the raspberry sauce cool to room temperature.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add vanilla extract, and beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, lemon juice, and lemon zest until smooth.
Pour the cheesecake filling over the cooled crust in the springform pan.
Add the Raspberry Swirl:

Drop spoonfuls of the raspberry sauce over the top of the cheesecake filling.
Use a knife or a skewer to gently swirl the raspberry sauce into the cheesecake batter to create a marbled effect.
Bake and Cool:

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Garnish and Serve:

Before serving, garnish with fresh raspberries, lemon zest, and mint leaves if desired.
Carefully remove the cheesecake from the springform pan and transfer to a serving platter.