Description
A creamy cheesecake with a tangy lemon flavor and swirls of raspberry.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup lemon juice
- 1 cup raspberry puree
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla extract, mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice until smooth.
- Pour half of the cheesecake batter over the crust.
- Drop raspberry puree by spoonfuls onto the batter.
- Pour remaining cheesecake batter over the raspberry layer.
- Swirl the raspberry puree with a knife for a marbled effect.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for the puree.
- Let the cheesecake cool completely before refrigerating.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Lemon Raspberry Swirl Cheesecake, cheesecake, dessert, lemon, raspberry