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Lemon Raspberry Swirl Cheesecake

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This Lemon Raspberry Swirl Cheesecake is a rich and creamy dessert with a tangy lemon flavor and a beautiful raspberry swirl, set atop a buttery graham cracker crust.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup raspberry preserves

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar and vanilla, mixing well.
  4. Add eggs one at a time, mixing on low speed after each until blended.
  5. Stir in sour cream, flour, lemon juice, and lemon zest. Pour batter over the cooled crust.
  6. Drop small spoonfuls of raspberry preserves on top and use a knife to swirl gently into the cheesecake batter.
  7. Bake for 55–60 minutes or until center is almost set. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
  8. Refrigerate at least 4 hours or overnight before serving.

Notes

  • Ensure all ingredients are at room temperature for a smooth filling.
  • Do not overmix the batter to prevent cracking.
  • Use a water bath for more even baking and to prevent cracks.

Nutrition

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