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Lemon Raspberry Swirl Cheesecake: 1 Incredible Treat

Lemon Raspberry Swirl Cheesecake
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This lemon raspberry swirl cheesecake is a rich and creamy dessert with a tangy lemon flavor and a beautiful raspberry swirl, set atop a buttery graham cracker crust. It offers a delightful fusion of citrus brightness and berry sweetness.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup raspberry preserves

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar and vanilla, mixing well.
  4. Add eggs one at a time, mixing on low speed after each until blended. Stir in sour cream, flour, lemon juice, and lemon zest.
  5. Pour batter over the cooled crust. Drop small spoonfuls of raspberry preserves on top and use a knife to swirl gently into the cheesecake batter. This creates a beautiful lemon raspberry marbled cheesecake effect.
  6. Bake for 55–60 minutes or until the center is almost set.
  7. Turn off oven, crack the door, and let the lemon raspberry swirl cheesecake cool in the oven for 1 hour.
  8. Refrigerate at least 4 hours or overnight before serving this creamy lemon raspberry dessert.

Notes

  • Ensure all ingredients are at room temperature for a smooth filling for your lemon raspberry swirl cheesecake.
  • Do not overmix the batter to prevent cracking.
  • Use a water bath for more even baking and to prevent cracks in your lemon raspberry marbled cheesecake.
  • Keep leftover lemon raspberry swirl cheesecake in an airtight container in the refrigerator for up to 5 days.
  • You can freeze cheesecake slices wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Nutrition

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

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