Description
This Raspberry Swirl Lemon Cheesecake radiates irresistible flavor with its creamy texture and vibrant raspberry sauce. Perfect for gatherings or enjoying a sweet treat at home, it’s truly a dessert to remember!
Ingredients
Scale
- 12 ounces frozen raspberries
- 1 teaspoon fresh lemon juice
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
- 2½ cups graham cracker crumbs
- ½ cup sour cream
- 4 large eggs
- ¾ cup salted butter (melted and cooled)
- 32 ounces cream cheese
- 1¼ cups granulated sugar
- 3 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- Extra creamy whipped topping
- Fresh raspberries
- Fresh lemon zest
Instructions
- Prepare the raspberry sauce by simmering raspberries, lemon juice, and sugar in a saucepan for 5-6 minutes.
- Thicken the sauce with a cornstarch slurry and strain to remove seeds.
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- Mix graham cracker crumbs with sugar and melted butter, then press into the pan for crust.
- Lower the oven temperature to 325°F and wrap the pan for a water bath.
- Beat cream cheese until fluffy, then gradually add sugar.
- Incorporate eggs one at a time, mixing just until combined.
- Mix in sour cream, heavy cream, lemon juice, vanilla extract, and lemon zest.
- Pour the batter into the crust and swirl in the raspberry sauce.
- Bake in a water bath for 1 hour and 40-45 minutes, allowing for a gentle cooling in the oven afterward.
- Chill in the fridge for at least 8 hours, preferably overnight, before serving.
Notes
Use block cream cheese for best results.
All dairy ingredients should be at room temperature for an even mixture.
Cheesecake can be made a day in advance for improved flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
