Swirled Lemon Raspberry Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
3 cups cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1 cup sour cream
09 -
Zest of 2 lemons
10 -
Juice of 1 lemon
→ Lemon Swirl
11 -
1/2 cup lemon curd
12 -
1 tablespoon lemon juice
→ Raspberry Swirl
13 -
1/2 cup raspberry puree
14 -
1 tablespoon sugar
15 -
Yellow and red food coloring (optional)
→ Garnish
16 -
Lemon zest curls
17 -
Fresh raspberries
18 -
Whipped cream
# Let's Cook!:
01 -
Preheat oven to 325°F. Grease 9-inch springform pan
02 -
Mix graham cracker crumbs, melted butter, and sugar. Press into pan bottom
03 -
Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time. Mix in sour cream, lemon zest and juice
04 -
Pour half the filling over crust. Drop spoonfuls of lemon and raspberry mixtures, swirl with knife. Add remaining filling
05 -
Bake 50-60 minutes until set. Cool in oven with door ajar. Refrigerate 4 hours or overnight
# Cook's Notes:
01 -
Use room temperature ingredients to prevent lumps
02 -
Avoid overmixing to prevent cracks
03 -
Use water bath for crack-free cheesecake