Lemon Raspberry Swirl Cheesecake
Cheesecake is such a versatile dessert–it can easily suit any season. I will admit, though, that summer is my favorite. Berries and cheesecake are an absolutely perfect combo and so perfect for summer. This lemon raspberry swirl cheesecake is gorgeous and tasty and sure to have you craving more.
Makes 1 9 inch round cheesecake.
Raspberry Jam ingredients:
- 2 ½ cups frozen raspberries
- 3 tsp cornstarch
- 2 tsp fresh lemon juice
- 1 tbsp lemon zest
- 3 tsp sugar
- 3 tsp water
Graham Cracker Crust:
- 2 ¾ cups graham cracker crumbs
- ¾ cup unsalted sweet cream butter, melted
- ¼ cup sugar
Lemon Cheesecake:
- 3 – 8oz pkg cream cheese, softened
- 1 cup sugar
- 3 tbsp flour
- ¾ cup sour cream
- 6 tbsp fresh lemon juice
- 3 tbsp lemon zest
- 3 large eggs
- 2 large egg yolks
Sour cream layer:
- 1 ½ cups sour cream
- 4 tbsp sugar
- 1 tsp pure vanilla extract
Raspberry Jam Directions:
Using a medium pot, whisk together the lemon juice, water and cornstarch.
Stir in the raspberries, sugar, and lemon zest.
Bring the pot to a slow boil and continue to stir until the jam starts to thicken.
Remove from the stove and allow to cool completely.
Graham Cracker Crust Directions:
Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray the pan with pam baking spray.
Using a medium bowl, whisk the crust ingredients together until a wet sand mixture forms.
Press the mixture into the springform pan and up the sides.
Bake in the oven for 8 minutes and then remove and allow to cool.
Cheesecake Directions:
Reduce the oven to 300 degrees and place a large baking dish filled halfway with water into the oven in the middle.
Using a large bowl, beat the cream cheese, sugar, and flour until combined and smooth.
Beat in the sour cream, lemon juice, lemon zest until combined.
Beat in the eggs, one at a time until combined and smooth.
Pour ⅓ of the batter into the cooled crust.
Drop dollops of the cooled raspberry jam onto the cheesecake.
Pour another ⅓ of the cheesecake batter on top.
Drop dollops of more raspberry jam.
Pour remaining cheesecake batter into the crust and drop dollops of the raspberry jam and swirl using a butterknife.
Place the cheesecake into the oven directly over the baking dish with the water.
Bake in the oven for 90 minutes and then check to see if the center is jiggly.
Turn oven off and leave cheesecake in the closed oven for 30 minutes.
Lightly crack the oven and allow the cheesecake to continue to sit for another 30 minutes.
Remove from oven and preheat oven again to 350 degrees.
Using a medium bowl, whisk the sour cream, sugar, and vanilla until combined.
Pour the sour cream layer on top of the cheesecake and spread evenly.
Place into the oven and bake for 10 minutes.
Remove and allow to cool completely on the counter before moving to the fridge overnight.
Top with fresh whipped cream and raspberries !
This lemon raspberry swirl cheesecake will make anyone happy. Show it off at a summer gathering or make it just for yourself–I won’t tell!
