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To make the creamy filling of this cheesecake, you will need: - 16 oz cream cheese, softened - 3 large eggs - 1 cup granulated sugar - 1 cup sour cream These ingredients create a rich and velvety texture. The cream cheese is the star, giving the cheesecake its beloved flavor. The crust adds a nice crunch. For the crust, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar Combining these ingredients forms a buttery base. It balances the soft filling with a delightful crunch. The fruity swirl brightens the cheesecake. You will need: - 1 cup raspberries (fresh or frozen) - 2 tablespoons honey (adjust based on sweetness of raspberries) - Zest of 2 lemons - ¼ cup lemon juice (freshly squeezed) These ingredients create a sweet and tart swirl. The lemon adds freshness, while the raspberries impart a beautiful color. {{ingredient_image_1}} - Preheat the oven to 325°F (160°C). - Grease the bottom and sides of a 9-inch springform pan lightly. - In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup melted unsalted butter, and 2 tablespoons of sugar. - The mixture should look like wet sand. - Press this mixture firmly into the bottom of the springform pan. - Bake for 10 minutes. After baking, let it cool while you prepare the filling. - In a small saucepan, combine 1 cup of raspberries and 2 tablespoons of honey over medium heat. - Cook for 3-5 minutes until the raspberries break down. - Stir often to avoid sticking. - After cooking, let it cool slightly, then blend until smooth. - Strain the mixture through a fine-mesh sieve to remove seeds for a smoother texture. - In a large bowl, mix 16 oz of softened cream cheese and 1 cup of granulated sugar. - Beat with an electric mixer on medium speed until smooth, about 2-3 minutes. - Add 3 large eggs one at a time, mixing well after each. - Blend in 2 teaspoons of vanilla extract, 1 cup of sour cream, zest from 2 lemons, and ¼ cup of freshly squeezed lemon juice until fully combined. - Pour the cheesecake filling over the cooled crust. - Drizzle the raspberry puree on top of the cheesecake filling. - Use a knife or skewer to gently swirl the puree into the filling for a marbled look. - Bake the cheesecake for 50-60 minutes, until the center is set but slightly jiggly. - Turn off the oven and crack the door open. - Let the cheesecake cool in the oven for 1 hour. - This helps prevent cracks in the top. - Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to set. To avoid cracks in your cheesecake, always cool it slowly. When baking, turn off the oven and crack the door open. This step helps keep the heat steady. Letting it cool in the oven for an hour does wonders. Using room temperature ingredients is key. Take your cream cheese, eggs, and sour cream out of the fridge beforehand. This helps them mix well and makes the filling smooth. Cold ingredients can cause lumps. For a lovely touch, garnish your cheesecake with fresh raspberries and lemon slices. These add color and a burst of flavor. Serve the cheesecake chilled for the best taste. It’s refreshing and pairs well with the tartness of the lemon. One big mistake is overmixing the batter. Mixing too much adds too much air, leading to cracks. Just mix until smooth. Also, prep your pan well. Grease the sides and bottom of the springform pan. This helps the cheesecake release easily after baking. If you skip this step, you might end up with a stuck cheesecake. Pro Tips Use Fresh Ingredients: Always opt for fresh raspberries and lemons for the best flavor. Frozen raspberries can work, but fresh will give you a brighter taste and better texture. Prevent Cracking: Allow the cheesecake to cool slowly in the oven by cracking the door after baking to avoid sudden temperature changes that can cause cracks. Chill Overnight: For the best texture and flavor, let your cheesecake chill overnight. This allows the flavors to meld and the cheesecake to set properly. Garnish with Care: When garnishing, use fresh raspberries and lemon slices to enhance presentation. This not only looks appealing but adds a fresh burst of flavor when served. {{image_2}} You can change the fruit in this cheesecake. Instead of raspberries, try strawberries or blueberries. They create a nice contrast with the lemon flavor. If you want something rich, add chocolate or caramel. Drizzle it on top, or mix it in for a fun twist. Each option brings a new taste and look to your cheesecake. If you're gluten-free, use ground almonds instead of graham cracker crumbs. This keeps the crust tasty and safe for your diet. For a vegan version, swap cream cheese with cashew cream or tofu. Use flax eggs instead of real eggs. These choices keep the cheesecake creamy and delicious while meeting dietary needs. Need to serve more guests? Just double the ingredients. This way, you can make a larger cheesecake. If you want fewer servings, cut the recipe in half. Adjust the baking time as needed. A smaller cheesecake may need less time in the oven, so keep an eye on it. Use a toothpick to check when it’s done. To keep your raspberry swirl lemon cheesecake fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. This will protect it from odors and moisture. If you want to save it longer, you can freeze it. First, let the cheesecake cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This helps prevent freezer burn. Label it with the date to remember when you made it. In the fridge, this cheesecake lasts about 5 to 7 days. Be sure to check for signs of spoilage. If you see any mold, or if it smells off, it’s best to throw it out. If frozen, the cheesecake can last up to 2 months. Just remember to thaw it in the fridge for about 12 hours before serving. To defrost the cheesecake, place it in the fridge overnight. This keeps its texture smooth. Avoid using a microwave, as it can make the cheesecake rubbery. When ready to serve, let it sit at room temperature for 15 to 20 minutes. This helps bring back its creamy texture. Enjoy your cheesecake with fresh berries or a dollop of whipped cream for a treat! Yes, you can use a store-bought graham cracker crust. Pros: - Saves time and effort. - No need to bake. Cons: - May not taste as fresh. - Limited flavor options compared to homemade. You can use ricotta cheese or Greek yogurt as a substitute. Both options provide a creamy texture. By using Greek yogurt, you can also add a tangy taste. To enhance the lemon flavor, add more lemon zest or juice. You can also use lemon extract for a stronger taste. Just add a little at a time, so it doesn’t overpower the cheesecake. Yes, making this cheesecake ahead of time is a great idea. You can prepare it up to two days in advance. Just store it in the fridge after it cools. This gives the flavors time to blend. While a springform pan is ideal, it is not strictly necessary. Benefits: - Easy to remove the cheesecake without breaking it. - Allows for beautiful presentation. Alternatives: - You can use a regular cake pan. Just line it with parchment paper for easy removal. You now have everything you need to make a delicious cheesecake. We covered key ingredients like cream cheese and graham cracker crumbs. I also shared step-by-step instructions and tips for the best texture. Remember to avoid common mistakes, like overmixing. Explore variations, from fruit swirls to vegan options. Finally, manage storage properly for freshness. Enjoy your homemade cheesecake, and don’t forget to share it with friends!

Raspberry Swirl Lemon Cheesecake

A delicious cheesecake with a tangy lemon flavor and a sweet raspberry swirl.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 zest lemons
  • 0.25 cup lemon juice (freshly squeezed)
  • 1 cup raspberries (fresh or frozen)
  • 2 tablespoons honey (adjust based on sweetness of raspberries)

Instructions
 

  • Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the bottom and sides lightly.
  • In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.
  • In a small saucepan over medium heat, combine the raspberries and honey. Cook for 3-5 minutes until the raspberries break down. Stir occasionally to prevent sticking. Remove from heat and let it cool slightly. Once cooled, blend until smooth and strain through a fine-mesh sieve to remove seeds for a clearer swirl (optional).
  • In a large mixing bowl, combine the softened cream cheese and 1 cup of granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, sour cream, lemon zest, and lemon juice until fully incorporated.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Using a spoon, drizzle the raspberry puree over the cheesecake filling. With a knife or skewer, gently swirl the puree into the filling for a marbled effect.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This will help prevent cracking.
  • After it has cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
  • When ready to serve, remove the cheesecake from the springform pan. You can garnish with fresh raspberries and lemon slices for added presentation before slicing.

Notes

Chill overnight for best results.
Keyword cheesecake, dessert, lemon, raspberry