Description
A delicious lemon raspberry swirl cheesecake that combines creamy cheesecake with tangy lemon and sweet raspberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 cup fresh raspberries
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla, eggs, sour cream, lemon juice, and lemon zest. Mix well.
- Pour half of the cheesecake batter over the crust.
- Drop spoonfuls of raspberry puree on top of the batter.
- Add the remaining cheesecake batter and swirl with a knife.
- Bake for 55-60 minutes until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the cheesecake cool completely before refrigerating.
- Serve with extra raspberries on top if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Lemon Raspberry Swirl Cheesecake Recipe