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Lemon Raspberry Swirl Cheesecake

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A deliciously creamy cheesecake swirled with fresh raspberries and tangy lemon, perfect for summertime gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 cup sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons lemon juice (fresh is best!)
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined.
  3. Press the mixture into the bottom of the greased springform pan.
  4. Beat the cream cheese with 1 cup of sugar until smooth.
  5. Add the vanilla extract, eggs one at a time, sour cream, and lemon juice, mixing until just blended.
  6. Pour the cheesecake filling over the crust.
  7. Mash the fresh raspberries in a small bowl and swirl them into the cheesecake batter.
  8. Bake for 45-50 minutes until the edges are set and the center jiggles slightly.
  9. Cool the cheesecake by turning off the oven and cracking the door open for 1 hour.
  10. Chill in the fridge for at least 4 hours before serving.

Notes

Use room temperature cream cheese for a smooth texture. Don’t overmix the batter to prevent cracks.

Nutrition

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