Lemon Raspberry Swirl Cheesecake

Lemon Raspberry Swirl Cheesecake is a delightful dessert that brings together the refreshing flavors of lemon and the tartness of raspberries. This creamy cheesecake has a buttery graham cracker crust and is swirled with bright lemon and raspberry mixtures, creating a stunning marbled effect. Perfect for any occasion, this dessert is sure to impress your friends and family.

Why Make This Recipe

This recipe is ideal for those who love a perfect blend of sweet and tart flavors. The creamy texture of the cheesecake, combined with the zesty lemon and fresh raspberry puree, creates a dessert that is both refreshing and satisfying. It’s a great option for parties, holidays, or just a special treat for yourself!

How to Make Lemon Raspberry Swirl Cheesecake

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 cups cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
Zest of 2 lemons
Juice of 1 lemon
1/2 cup lemon curd
1 tbsp lemon juice
1/2 cup raspberry puree
1 tbsp sugar
Lemon zest curls for garnish
Fresh raspberries for garnish
Whipped cream for garnish

Directions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice until everything is well combined.
Pour half of the cheesecake filling over the crust and smooth the top with a spatula.
In separate small bowls, mix the lemon curd with lemon juice and the raspberry puree with sugar. Drop spoonfuls of the lemon and raspberry mixtures onto the cheesecake filling. Gently swirl the mixtures with a knife to create a beautiful marbled effect. Pour the remaining cheesecake filling over the swirled layer and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until the center is set. Allow the cheesecake to cool completely in the oven with the door slightly ajar to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Before serving, garnish your cheesecake with lemon zest curls, fresh raspberries, and a dollop of whipped cream.

How to Serve Lemon Raspberry Swirl Cheesecake

Serve this cheesecake chilled. Slice it into small pieces and place them on dessert plates. Add extra fresh raspberries and a scoop of whipped cream on the side for a beautiful presentation.

How to Store Lemon Raspberry Swirl Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It can last in the fridge for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and aluminum foil, and they can be kept in the freezer for up to 3 months.

Tips to Make Lemon Raspberry Swirl Cheesecake

Use room temperature ingredients for a smoother batter.
Don’t overmix the cheesecake filling after adding the eggs, as this can cause cracks.
Let the cheesecake cool in the oven to prevent cracking.

Variation

You can try using other fruit purees, like strawberry or blueberry, instead of raspberry for a different flavor variation.

FAQs

1. Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly for this recipe and can save you some time.

2. What can I use instead of graham cracker crumbs?

You can use crushed cookies like digestive biscuits or vanilla wafers as an alternative.

3. How can I tell if my cheesecake is done?

The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.