Lemon Raspberry Swirl Cheesecake
A delightful balance of zesty lemon and tart raspberries creates a visually appealing and delicious cheesecake, perfect for warm gatherings or special occasions.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Can use store-bought or homemade.
- 1/2 cup unsalted butter, melted Ensure it's fully melted before mixing.
Cheesecake Filling
- 4 packages (8-ounce) cream cheese, softened Should be at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs Add one at a time.
- 1/4 cup fresh lemon juice Freshly squeezed is recommended.
- Zest of 1 lemon
- 1 cup raspberry compote Can be homemade or store-bought.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until just combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Drop spoonfuls of raspberry compote randomly over the cheesecake batter and use a knife to gently swirl the compote into the batter.
Baking
- Bake for 50-60 minutes, or until the center is set and edges are lightly golden.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours before serving.
Notes
Serve chilled with additional raspberry compote, fresh raspberries, or a dusting of powdered sugar for an elegant touch. Store in the refrigerator covered for 4-5 days or freeze for up to 2 months.