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Luscious Lemon Raspberry Swirl Cheesecake

A creamy, tangy cheesecake with a vibrant raspberry swirl and buttery graham cracker crust.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry preserves
  • 1 tablespoon water

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
  2. Beat cream cheese and 1 cup sugar until smooth. Add sour cream, then eggs one at a time. Stir in lemon juice, zest, and vanilla.
  3. Warm raspberry preserves with water until smooth. Pour cheesecake batter over crust. Drop spoonfuls of raspberry mixture on top and swirl with a knife.
  4. Bake for 50-60 minutes until center is set. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett