Indulge in this creamy Lemon Raspberry Swirl Cheesecake, a perfect summer dessert! With a tangy lemon filling and vibrant raspberry puree swirled together on a buttery graham cracker crust, this showstopper is both easy to make and irresistibly delicious.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs š„Æ
- 1/2 cup melted unsalted butter š§
- 1/4 cup granulated sugar š¬
For the Cheesecake Filling:
- 3 cups softened cream cheese š§
- 1 cup granulated sugar š¬
- 1 tsp vanilla extract š¼
- 3 large eggs š„
- 1 cup sour cream š¶
- Zest of 2 lemons š
- Juice of 1 lemon š
For the Lemon Swirl:
- 1/2 cup lemon curd š
- 1 tbsp lemon juice š
For the Raspberry Swirl:
- 1/2 cup raspberry puree š
- 1 tbsp sugar š¬
For Garnish:
- Lemon zest curls š
- Fresh raspberries š
- Whipped cream š¦
Instructions:
1ļøā£ Preheat the Oven: Set oven to 325Ā°F (160Ā°C) and grease a 9-inch springform pan.
2ļøā£ Make the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of the prepared pan.
3ļøā£ Prepare the Filling: Beat softened cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, beating well after each addition. Mix in sour cream, lemon zest, and lemon juice.
4ļøā£ Start Swirling: Pour half of the cheesecake filling over the crust. In separate bowls, mix lemon curd with lemon juice and raspberry puree with sugar. Drop spoonfuls of the lemon and raspberry mixtures onto the filling. Swirl with a knife for a marbled effect. Add the remaining cheesecake filling on top.
5ļøā£ Bake: Bake for 50-60 minutes until the center is set. Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
6ļøā£ Garnish & Serve: Top with lemon zest curls, fresh raspberries, and whipped cream before serving.
Enjoy every bite of this refreshing Lemon Raspberry Swirl Cheesecake! š°š
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