Description
A stunning dessert featuring a creamy cheesecake with vibrant swirls of lemon and raspberry, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup raspberry puree
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- Beat cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing thoroughly.
- Stir in sour cream, lemon zest, and lemon juice until well combined.
- Pour half of the batter into the crust and drizzle half of the raspberry puree over it.
- Swirl gently with a knife to create a marbled effect.
- Repeat with the remaining batter and raspberry puree.
- Bake for about 60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Make-ahead tips: This cheesecake tastes better the next day! To customize, consider swapping raspberries for seasonal fruits.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg