Luscious Lemon Raspberry Swirl Cheesecake Recipe: A Delightful Dessert That Impresses

Step 1: Prepare the Crust

Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Make the crust: In a medium mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
Press the crust: Press the crumb mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.

Step 2: Prepare the Raspberry Swirl

Cook the raspberries: In a small saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 5-7 minutes.
Strain the sauce: For a smooth swirl, strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Set the sauce aside to cool slightly.

Step 3: Prepare the Cheesecake Filling

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sugar and eggs: Gradually add the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition.
Incorporate the flavorings: Add the sour cream, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture. Beat until everything is fully incorporated and the mixture is smooth.

Step 4: Assemble the Cheesecake

Pour the filling: Pour half of the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Add the raspberry swirl: Drop small spoonfuls of the raspberry sauce over the filling. Pour the remaining cheesecake filling over the top, then drop more raspberry sauce in spoonfuls. Use a toothpick or knife to gently swirl the raspberry sauce through the filling, creating a marbled effect.

Step 5: Bake the Cheesecake

Water bath (optional but recommended): To prevent cracks, place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents it from cracking.
Bake: Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.

Step 6: Chill and Serve

Chill the cheesecake: After cooling in the oven, remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set.
Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice the cheesecake with a sharp knife, wiping the blade clean between each cut to ensure neat slices. Garnish with fresh raspberries and a dusting of powdered sugar if desired.

Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps ensure a smooth, lump-free filling.
Use fresh lemon juice: Freshly squeezed lemon juice provides a brighter, more vibrant flavor than bottled lemon juice.
Prevent cracks: The water bath helps prevent cracks, but if you skip it, make sure not to overbake the cheesecake. The center should still have a slight jiggle when you remove it from the oven.
Make ahead: Cheesecake can be made a day in advance, making it a perfect dessert for entertaining. Just keep it covered in the refrigerator until you’re ready to serve.

ENJOY IT 💛