Lemon Raspberry Cheesecake
Lemon Raspberry Cheesecake – A Tangy & Sweet Dessert Dream
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
3 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup heavy cream
Zest of 2 lemons
Juice of 1 lemon
For the lemon swirl:
1/2 cup lemon curd
1 tablespoon lemon juice
For the raspberry swirl:
1/2 cup raspberry puree
1 tablespoon sugar
For the topping:
Lemon zest curls
Fresh raspberries
Whipped cream
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into bottom of prepared pan to form crust.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition. Mix in crème fraîche, lemon zest, and lemon juice until well combined.
Pour half of cheesecake filling over crust and smooth top.
In a small bowl, mix lemon curd and lemon juice until smooth. In another small bowl, mix raspberry puree and sugar until smooth.
Drop spoonfuls of lemon-raspberry mixture over cheesecake filling. Swirl gently with a knife to create a marbled effect. Pour remaining cheesecake filling over swirled layer and smooth top.
Bake for 50-60 minutes or until center is set. Cool completely in oven with door slightly ajar. Refrigerate for at least 4 hours or overnight.
Garnish with lemon zest curls, fresh raspberries and whipped cream before serving.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Kcal: 380 kcal
Servings: 12 servings
