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LEMON RASPBERRY SWIRL CHEESECAKE

Lemon Raspberry Swirl Cheesecake

Lemon Raspberry Swirl Cheesecake is a bright and creamy treat that combines the tartness of lemon with the sweetness of raspberries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits or gluten-free crumbs if desired.
  • ⅓ cup Granulated Sugar Can replace with coconut sugar for a less processed option.
  • ½ cup Unsalted Butter Use margarine or coconut oil for a dairy-free alternative.
For the Filling
  • 4 cups Cream Cheese Use reduced-fat cream cheese for a lighter texture.
  • 1 cup Granulated Sugar Opt for coconut sugar as a healthier choice.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different twist.
  • 4 large Eggs Flaxseed meal mixed with water can substitute for a vegan version.
  • 2 whole Lemons Juice and zest for bright, tangy flavor.
  • 1 cup Sour Cream Greek yogurt can be a low-fat alternative.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Frozen raspberries work in a pinch.
  • ¼ cup Sugar Maple syrup can also be a natural substitute.
  • 1 tablespoon Lemon Juice Enhances raspberry flavor.
  • 1 tablespoon Cornstarch Arrowroot powder is a fine alternative.
  • 1 tablespoon Water

Equipment

  • Springform Pan
  • Mixing Bowls
  • electric mixer
  • Saucepan
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment including a springform pan, mixing bowls, and whisk.
  2. In a medium bowl, mix graham cracker crumbs, ⅓ cup of granulated sugar, and melted butter until well combined. Press into the bottom of the springform pan and bake for 10 minutes. Allow it to cool completely.
  3. In a large mixing bowl, beat 4 cups of softened cream cheese until smooth. Gradually add in 1 cup of sugar and 1 teaspoon of vanilla extract, mixing until combined.
  4. Add 4 large eggs to the cream cheese mixture one at a time, mixing each thoroughly. Then mix in the juice and zest of 2 lemons with 1 cup of sour cream until smooth.
  5. For the raspberry swirl, combine 1 cup of fresh raspberries, ¼ cup of sugar, 1 tablespoon of lemon juice, 1 tablespoon of cornstarch, and 1 tablespoon of water in a saucepan. Cook until bubbling and thickened, about 5-7 minutes, then cool slightly.
  6. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry sauce on top and gently swirl through the cheesecake.
  7. Bake the cheesecake for 60-70 minutes until the center is set but slightly jiggly. Allow it to cool in the oven for about 1 hour, then transfer to the fridge and chill for at least 4 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Chill overnight for best flavor.

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