Description
Silky lemon raspberry swirl cheesecake promises a delightful dance of tangy and sweet flavors that will enchant dessert enthusiasts. Rich cream cheese mingles with zesty lemon and swirls of ruby-red raspberry, creating a luxurious slice of pure indulgence you cannot resist.
Ingredients
Scale
Cheesecake Ingredients:
Dairy and Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1/3 cup (80 milliliters) sour cream
- 6 tablespoons (85 grams) unsalted butter, melted
Sweeteners and Flavor Enhancers:
- 1 cup (200 grams) granulated sugar
- 2 tablespoons granulated sugar (for crust)
- 2 tablespoons granulated sugar (for raspberry swirl)
Dry and Flavor Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest (for crust)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Fruit and Liquid Ingredients:
- 1 cup (150 grams) fresh or frozen raspberries
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon lemon juice
Garnish Ingredients:
- Fresh raspberries
- Lemon slices or zest curls
- Whipped cream (optional)
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar, lemon zest, and melted butter. Press the mixture firmly into a springform pan’s base. Bake at 325°F for 10 minutes, then allow to cool completely.
- Create a silky cheesecake batter by whipping cream cheese until ultra-smooth. Gradually incorporate sugar and flour, ensuring no lumps remain. Gently fold in eggs one at a time, then blend in sour cream, fresh lemon juice, zesty lemon zest, and fragrant vanilla extract until perfectly integrated.
- Develop a vibrant raspberry sauce by simmering raspberries with sugar and lemon juice over medium heat. Crush the berries as they warm, creating a rich compote. Thicken the mixture with a cornstarch slurry, cooking until the sauce reaches a glossy, jam-like consistency. Strain through a fine mesh sieve to remove seeds, creating a smooth, intense raspberry coulis.
- Transform the cheesecake’s appearance by dolloping raspberry sauce across the cream cheese surface. Use a toothpick or thin knife to create elegant, marble-like swirls throughout the filling.
- Bake the cheesecake for 50-60 minutes at 325°F. The center should set but retain a subtle jiggle when gently shaken. Remove from oven and allow to cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to achieve perfect texture and flavor melding. Before serving, embellish with fresh whole raspberries, delicate lemon slices, and a billowy dollop of whipped cream if desired.
Notes
- Bake the cheesecake in a water bath to create gentle, even heat and prevent surface cracking during baking.
- Ensure all dairy ingredients are at room temperature to achieve a smoother, lump-free cheesecake filling and better mixing.
- Substitute graham cracker crumbs with gluten-free cookie crumbs or ground almond meal for a celiac-friendly version.
- Cut down sugar in raspberry swirl and filling if preferring a less sweet dessert, balancing tartness from lemon and raspberries.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 312 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg