Indulge in this Luscious Lemon Raspberry Swirl Cheesecake Perfectly creamy bursting with citrus berry flavor its a musttry dessert 154 chars
Ingredients
Scale
1 ½ cups graham cracker crumbs
⅓ cup sugar for the crust
⅓ cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar for the filling
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
¼ cup freshly squeezed lemon juice
Zest of 1 lemon
1 cup fresh raspberries
¼ cup sugar for the raspberry swirl
1 tablespoon lemon juice for the raspberry swirl
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook until raspberries break down, about 5–7 minutes. Set aside to cool.
In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add sugar and vanilla, mixing well.
Add eggs one at a time on low speed to avoid overmixing.
Blend in sour cream, lemon juice, and lemon zest until smooth.
Pour half of the cheesecake filling over the crust, drizzle half of the raspberry mixture, and swirl. Pour remaining filling and raspberry swirl on top and gently swirl again.
Bake for 55–65 minutes or until the center is set but wobbly. Cool slowly for 1 hour with the oven door open.
Refrigerate for at least 4 hours, or overnight for best results.
Notes
A delightful cheesecake combining zesty lemon and sweet raspberries for a refreshing summer dessert.
