Luscious Lemon Raspberry Swirl Cheesecake: A Dreamy Delight

Ingredients You’ll Need

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• Zest and juice of 2 lemons (about 1/4 cup juice)
• 1 cup fresh raspberries (plus extra for garnish)

How to Make Luscious Lemon Raspberry Swirl Cheesecake

Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press into the Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.

Step 2: Prepare the Cheesecake Filling

4. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add Sugar and Eggs: Gradually add the granulated sugar, mixing until well combined. Then, add the eggs one at a time, mixing just until incorporated.
6. Incorporate Flavorings: Add the vanilla extract, sour cream, lemon zest, and lemon juice, and mix until smooth.

Step 3: Make the Raspberry Swirl

7. Prepare Raspberry Purée: In a small bowl, mash the fresh raspberries with a fork until smooth. You can strain the mixture if you prefer a smoother purée.
8. Swirl into Cheesecake: Pour half of the cheesecake filling into the crust. Add dollops of raspberry purée on top, then pour the remaining cheesecake filling over. Use a knife or skewer to gently swirl the raspberry purée into the cheesecake filling, creating a marbled effect.

Step 4: Bake the Cheesecake

9. Bake: Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
10. Cool: Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
11. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best results.