Description
Light & Creamy Dessert with Fresh Flavor
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- Zest of 1 lemon
- For the Raspberry Swirl:
- 1 cup fresh raspberries, rinsed and drained
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring gently until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Drop spoonfuls of the raspberry mixture over the cheesecake filling. Use a knife or toothpick to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Notes
- For a stronger lemon flavor, increase the lemon juice and zest.
- Ensure the cream cheese is softened for easy mixing.
- Chill the cheesecake overnight for better texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Raspberry Lemon Swirl Cheesecake, cheesecake, dessert