Description
A vibrant and creamy cheesecake swirled with tart raspberry purée, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberry purée
- 1/4 cup sugar for the raspberry swirl
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of your prepared pan.
- Make the filling: In a large bowl, beat the softened cream cheese and 1 1/4 cups sugar until smooth. Integrate the eggs, one by one, ensuring each is mixed well before adding the next.
- Add flavor: Stir in vanilla extract, fresh lemon juice, and lemon zest until just combined.
- Layer it up: Pour half of the cream cheese mixture over the crust. Drizzle half of the raspberry purée on top. Repeat this layering with the remaining cream cheese mixture and raspberry purée. Use a knife to gently swirl the raspberry purée into the cream cheese filling.
- Bake your cheesecake for 55-60 minutes or until the center is set but still slightly jiggly.
- Cool down: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, or better yet, overnight, before serving.
Notes
For a healthier twist, you can use sugar substitutes or a nut crust instead of graham crackers. Serve with extra raspberry purée and a sprig of mint for a lovely presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg