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If you’re looking for a show-stopping dessert that balances creaminess with a refreshing zing, look no further than the luscious lemon raspberry swirl cheesecake. This delightful treat combines the tangy brightness of fresh lemons with the sweet-tart flavor of ripe raspberries, making it an irresistible choice for any occasion—be it a summer gathering, a holiday feast, or simply a sweet treat to enjoy at home.

Luscious Lemon Raspberry Swirl Cheesecake Recipe

Indulge in the creamy and refreshing delight of Lemon Raspberry Swirl Cheesecake! This stunning dessert combines tangy lemons and sweet-tart raspberries for a flavor explosion that's perfect for any occasion. With its vibrant swirls and rich texture, it’s a showstopper sure to impress your guests. Follow our step-by-step guide to create this luscious treat and elevate your dessert game! #Cheesecake #Dessert #Baking #Foodie #LemonRaspberry #SweetTreats #HomemadeDelights
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

¾ cup sour cream

3 large eggs

2 tablespoons lemon juice

Zest of 1 lemon

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed and drained)

¼ cup granulated sugar

1 tablespoon lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust:

      - In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and vanilla extract until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

          Make the Raspberry Swirl:

            - In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice.

              - Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.

                Prepare the Cheesecake Filling:

                  - In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

                    - Add the sour cream, vanilla extract, lemon juice, and lemon zest. Mix until fully incorporated.

                      - Add the eggs one at a time, mixing on low speed just until blended. Avoid overmixing.

                        Combine and Swirl:

                          - Pour half of the cheesecake filling over the crust in the springform pan.

                            - Drizzle half of the raspberry mixture on top. Use a knife or toothpick to gently swirl the raspberry into the cheesecake.

                              - Pour the remaining cheesecake filling over the first layer, then drizzle with the remaining raspberry sauce. Swirl again gently.

                                Bake the Cheesecake:

                                  - Bake in the preheated oven for about 55-65 minutes or until the edges are set and the center has a slight jiggle.

                                    - Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

                                      Cool and Chill:

                                        - Once cooled, remove from the oven and refrigerate for at least 4 hours, or overnight, for the best texture.

                                          Serve:

                                            - Before serving, garnish with fresh raspberries and extra lemon zest if desired. Carefully remove the cheesecake from the springform pan and slice to enjoy your luscious dessert!

                                              Prep Time: 30 minutes | Total Time: 8 hours (including chilling) | Servings: 12 slices