Lemon Raspberry Swirl Cheesecake
A delightful dessert combining the tangy brightness of lemon with the luscious sweetness of raspberry, perfect for any occasion.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened Make sure it's at room temperature.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 1/4 cup fresh lemon juice
For the raspberry swirl
- 1 cup raspberry compote Can be made from fresh or frozen raspberries.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar, mixing well. Add vanilla, eggs, lemon juice, and lemon zest, beating until combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Drop spoonfuls of raspberry compote over the cheesecake batter. Use a knife or toothpick to swirl the raspberry into the cheesecake.
Baking
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, individually wrap slices in plastic wrap and freeze. Thaw in the refrigerator before serving.