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Cheesecake is a timeless dessert that has captured the hearts of dessert lovers across cultures. From the classic New York style to the creamy Italian ricotta versions, this rich and luscious treat has a special place in many culinary traditions. Cheesecake is cherished for its smooth texture and decadent flavor, but it is also versatile enough to adapt to a wide range of tastes. One delightful variation is the Lemon Raspberry Swirl Cheesecake, which takes the traditional recipe and infuses it with the bright, zesty notes of lemon and the sweet-tart burst of raspberries.

Lemon Raspberry Swirl Cheesecake

Indulge in the perfect summer dessert with this Lemon Raspberry Swirl Cheesecake recipe! Combining the creamy richness of cheesecake with vibrant lemon and sweet-tart raspberries, this eye-catching treat is ideal for gatherings or afternoon delights. Easy to make and deliciously refreshing, it promises to impress your guests and satisfy your sweet cravings. Get ready to bake your new favorite dessert! #Cheesecake #DessertRecipe #Baking #SummerTreat #LemonRaspberry #Yum
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1 cup sugar

¼ cup sour cream

¼ cup lemon juice (freshly squeezed)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

For the raspberry swirl:

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons sugar

1 teaspoon lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool completely.

      Make the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the mixture thickens a bit. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add sugar, sour cream, lemon juice, vanilla extract, and lemon zest. Mix well. Add eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

          Combine the Mixtures: Pour half of the cheesecake filling into the cooled crust. Drizzle half of the raspberry sauce over the filling. Use a knife to gently swirl the raspberry into the filling. Pour the remaining cheesecake filling on top, followed by the rest of the raspberry sauce. Again, gently swirl with a knife for a marbled effect.

            Bake the Cheesecake: Place the springform pan in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for another hour to prevent cracking.

              Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

                Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, drizzled with extra raspberry sauce if desired.

                  Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10