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If you're searching for a dessert that perfectly balances sweet and tart flavors, look no further than the Lemon Raspberry Swirl Cheesecake. This delightful dessert not only tantalizes your taste buds but also dazzles the eye with its beautiful swirls of vibrant raspberry against a creamy lemon backdrop. The combination of creamy cheese, zesty lemon, and luscious raspberries creates a symphony of flavors that is sure to impress at any gathering.

Lemon Raspberry Swirl Cheesecake

Looking for a show-stopping dessert? Try this Lemon Raspberry Swirl Cheesecake that combines the tangy brightness of lemon and the sweet burst of raspberries. Perfect for any occasion, this cheesecake features a creamy filling on a classic graham cracker crust, topped with a stunning raspberry swirl. It’s not just delicious, but also a treat for the eyes. Get ready to impress your guests with this delightful dessert! #cheesecake #dessert #baking #lemonraspberry #sweettreats #homebaking #recipe
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

⅓ cup fresh lemon juice

1 cup sour cream

For the raspberry swirl:

1 cup fresh raspberries (or frozen, thawed)

¼ cup granulated sugar

1 tablespoon lemon juice

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust:

      - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven to cool.

          Make the Raspberry Swirl:

            - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

              - Remove from heat and cool. Blend until smooth if desired, then strain to remove seeds for a smoother swirl.

                Prepare the Cheesecake Filling:

                  - In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth (about 2-3 minutes).

                    - Add in the eggs one at a time, mixing well after each addition.

                      - Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until fully combined.

                        Assemble the Cheesecake:

                          - Pour the cheesecake filling over the cooled crust.

                            - Drop dollops of the raspberry puree evenly over the cheesecake filling. Using a knife or toothpick, swirl the raspberry puree into the cheesecake for a marbled effect.

                              Bake the Cheesecake:

                                - Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.

                                  - Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.

                                    Chill:

                                      - Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

                                        Serve:

                                          - Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, optionally garnished with fresh raspberries and whipped cream.

                                            Prep Time, Total Time, Servings:

                                              25 minutes | 7 hours (including chill time) | Serves 12