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Cheesecake has long been a beloved dessert, celebrated for its rich, creamy texture and versatility. From classic New York-style to decadent chocolate varieties, the possibilities are endless. However, one flavor combination that stands out in the dessert world is the refreshing blend of lemon and raspberry. The Lemon Raspberry Swirl Cheesecake not only captivates with its vibrant colors but also delights the palate with a harmonious balance of sweet and tangy flavors. This dessert is perfect for any occasion, whether it's a summer gathering, a birthday celebration, or simply a midweek treat.

Lemon Raspberry Swirl Cheesecake

Indulge in the vibrant flavors of Lemon Raspberry Swirl Cheesecake, a stunning and refreshing dessert that’s perfect for any occasion. This delightful treat combines creamy cheesecake with a tangy raspberry swirl, complemented by a crunchy graham cracker crust. Its beautiful presentation and sweet-tart balance make it a crowd-pleaser. Follow our step-by-step guide to create this unforgettable dessert at home! #Cheesecake #DessertRecipes #Baking #LemonRaspberry #SweetTreats
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 tablespoons all-purpose flour

1/2 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

For the raspberry swirl:

1 cup fresh raspberries (or frozen, thawed)

1/4 cup granulated sugar

1 tablespoon lemon juice

Instructions
 

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

    Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Allow to cool.

      Make the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook while gently stirring for about 5-7 minutes until the raspberries break down. Use a fork or a blender to mash the mixture, creating a smooth sauce. Strain through a fine sieve to remove seeds if desired. Set aside to cool.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, mixing until well incorporated. Add vanilla, eggs one at a time (mixing after each), flour, sour cream, lemon juice, and lemon zest; mix until fully combined and smooth.

          Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Drizzle a few tablespoons of the raspberry sauce over the filling. Pour the remaining cheesecake filling on top and then drizzle more raspberry sauce over this layer. Use a knife or a skewer to gently swirl the raspberry sauce into the cheesecake for a marbled effect.

            Bake: Place the springform pan in a larger baking dish and fill the dish with water to create a water bath. Bake for about 55-60 minutes or until the edges are set and the center has a slight jiggle.

              Cool and Chill: Turn off the oven and let the cheesecake cool in the oven for an hour with the door slightly ajar. Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight.

                Serve: Before serving, drizzle with any remaining raspberry sauce and garnish with fresh raspberries and lemon zest if desired. Slice, and enjoy your delicious lemon raspberry swirl cheesecake!

                  Prep Time, Total Time, Servings: 30 minutes | 5 hours (includes cooling time) | 12 servings