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Lemon Raspberry Swirl Cheesecake

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A creamy, zesty cheesecake swirled with vibrant raspberry puree on a crunchy graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup raspberry puree
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs and melted butter until well mixed. Press into the bottom of the pan.
  3. Beat cream cheese and sugar until smooth, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Follow with lemon juice, vanilla extract, and lemon zest.
  5. Pour half of the batter over the crust, spreading evenly.
  6. Swirl in some raspberry puree, then pour the remaining batter. Drizzle more raspberry puree on top and gently swirl.
  7. Bake for 50–60 minutes until mostly set but slightly jiggly in the center.
  8. Cool in the oven with the door cracked for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.

Notes

Allow cheesecake to chill overnight for the best flavor and texture. Avoid overmixing to prevent cracks.

Nutrition

Keywords: cheesecake, lemon dessert, raspberry dessert, creamy dessert, summer recipe

Find it online: https://oliviatable.com/lemon-raspberry-swirl-cheesecake/