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LEMON RASPBERRY SWIRL CHEESECAKE

Lemon Raspberry Swirl Cheesecake: The Perfect Sweet Treat

Experience the vibrant flavors of Lemon Raspberry Swirl Cheesecake, a creamy delight that beautifully balances zesty lemon and sweet-tart raspberries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free cracker crumbs for a gluten-free option.
  • 2 tablespoons Granulated Sugar Can be replaced with coconut sugar for a less processed alternative.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
For the Filling
  • 16 ounces Cream Cheese Softened for easier mixing; use vegan cream cheese for a dairy-free option.
  • 3 large Eggs Ensure they are room temperature for smooth incorporation; can replace with flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Optional, but can use almond extract for a different twist.
  • 2 pieces Lemons Juice and zest, substitute with lime juice for a different citrus flavor.
  • 1 cup Sour Cream Use plain yogurt as an alternative.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Frozen raspberries can be used if fresh is unavailable.
  • 1 tablespoon Cornstarch Arrowroot powder can be employed as a gluten-free alternative.
  • 1/4 cup Water Can substitute with orange juice for added flavor.

Equipment

  • Springform pan
  • Mixing Bowl
  • Electric mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather a springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Press mixture into the bottom of the springform pan. Bake for 10 minutes, then cool completely.
  3. Beat softened cream cheese until smooth, then gradually incorporate sugar and vanilla extract. Set aside.
  4. Add eggs one at a time, mixing thoroughly after each addition, followed by lemon juice, zest, and sour cream. Blend until smooth.
  5. In a saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thickened, about 5-7 minutes.
  6. Pour cheesecake filling over cooled crust, then dollop raspberry sauce on top. Swirl together.
  7. Bake for 60-70 minutes until the edges are set and the center is slightly jiggly. Turn off oven and let cheesecake cool inside with door ajar for one hour.
  8. Refrigerate for at least 4 hours, or preferably overnight. Unlock the springform pan and slice to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Ensure your cream cheese and eggs are at room temperature. Chill your cheesecake for at least four hours for the best texture.

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