Description
Delight in the zesty brightness of lemon paired with the sweet-tart flavor of raspberries in this exquisite cheesecake roll. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Decoration:
- Fresh raspberries
- Lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×13-inch baking pan and line with parchment paper.
- For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- For the lemon cheesecake filling, in a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
- Pour the cheesecake batter over the crust, spreading it evenly.
- For the raspberry swirl, blend raspberries, granulated sugar, and lemon juice in a blender until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
- Drop spoonfuls of the raspberry mixture over the cheesecake batter. Use a toothpick or knife to gently swirl the raspberry mixture into the batter for a marbled effect.
- Bake for 45-50 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh raspberries and additional lemon zest if desired.
Notes
- For a smoother raspberry swirl, straining the mixture is recommended.
- Best served chilled for a refreshing dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes