Description
Enjoy a slice of this Luscious Lemon Raspberry Swirl Cheesecake, featuring a creamy lemon filling with a vibrant raspberry swirl, all nestled in a buttery graham cracker crust. A perfect dessert for any occasion!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup raspberries, pureed
Instructions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a springform pan.
- In another bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then mix in the lemon juice and lemon zest.
- Pour half of the cream cheese batter into the prepared crust. Drizzle the raspberry puree over the top and then add the remaining batter. Use a knife to swirl the raspberry puree into the cheesecake.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours before serving.
Notes
For an extra touch, garnish with fresh raspberries and a sprinkle of lemon zest before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes