Lemon Raspberry Swirl Cake (Print-Friendly Format)
Lemon swirl cheesecake with raspberry accents and creamy layers.
# Required Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
3 cups cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 tsp vanilla extract
07 -
3 large eggs
08 -
1 cup sour cream
09 -
Zest of 2 lemons
10 -
Juice of 1 lemon
→ Lemon Swirl
11 -
1/2 cup lemon curd
12 -
1 tbsp lemon juice
→ Raspberry Swirl
13 -
1/2 cup raspberry puree
14 -
1 tbsp sugar
15 -
Yellow and red food coloring (optional)
→ Garnish
16 -
Lemon zest curls
17 -
Fresh raspberries
18 -
Whipped cream
# How to Make It:
01 -
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
02 -
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
03 -
In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice until well combined. Pour half of the cheesecake filling over the crust and smooth the top.
04 -
In a small bowl, mix the lemon curd and lemon juice (and yellow food coloring if using). In another small bowl, mix the raspberry puree, sugar, and red food coloring. Drop spoonfuls of the lemon mixture and raspberry mixture onto the cheesecake filling. Swirl gently with a knife to create a marbled effect. Pour the remaining cheesecake filling over the swirled layer and smooth the top.
05 -
Bake for 50-60 minutes, or until the center is set. Allow to cool completely in the oven with the door slightly ajar. Refrigerate for at least 4 hours or overnight.
06 -
Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.