Lemon Raspberry Delight
A refreshing cheesecake dessert featuring a creamy lemon filling swirled with raspberry puree, perfect for summer gatherings and celebrations.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
For the Cheesecake Filling
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened Make sure at room temperature for smooth mixing.
- 1 cup sour cream Can substitute with Greek yogurt.
- 3 pieces eggs
- 1/4 cup lemon juice Freshly squeezed preferred.
- 1 teaspoon vanilla extract
For the Raspberry Swirl
- 1 cup raspberry puree
For Garnish
- to taste pieces Fresh raspberries Enhances presentation.
- to taste zest Lemon zest For garnishing.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until blended.
- Press this mixture into the bottom of a 9-inch springform pan to create the crust.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy.
- Mix in sour cream, eggs, lemon juice, and vanilla extract until fully combined.
Assembly
- Pour half of the cheese mixture into the prepared crust and drizzle half of the raspberry puree over it.
- Layer the remaining cheese mixture on top, then finish with the rest of the raspberry puree, swirling with a knife for a marbled effect.
Baking
- Bake for 55-60 minutes, until set but slightly jiggly in the center.
- Turn off the oven, and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Chilling
- Refrigerate for at least 4 hours or overnight to chill completely.
Serving
- Just before serving, garnish with fresh raspberries and lemon zest.
Notes
Wrap the springform pan tightly in plastic wrap or transfer slices to an airtight container for storage. Refrigerate for up to 5 days or freeze for longer storage. Make sure it's well-wrapped.