Lemon Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
½ cup unsalted butter, melted.
03 -
¼ cup granulated sugar.
04 -
3 cups cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 teaspoon vanilla extract.
07 -
3 large eggs.
08 -
1 cup sour cream.
09 -
Zest of 2 lemons.
10 -
Juice of 1 lemon.
11 -
½ cup lemon curd.
12 -
1 tablespoon lemon juice.
13 -
½ cup raspberry puree.
14 -
1 tablespoon sugar.
15 -
Lemon zest curls.
16 -
Fresh raspberries.
17 -
Whipped cream.
# Instructions:
01 -
Heat oven to 325°F. Grease 9-inch springform pan.
02 -
Mix graham crumbs, butter, and sugar. Press into pan bottom.
03 -
Beat cream cheese and sugar until smooth.
04 -
Add vanilla and eggs one at a time, beating well.
05 -
Mix in sour cream, lemon zest, and juice.
06 -
Pour half the filling over crust.
07 -
Mix lemon curd with lemon juice in small bowl.
08 -
Mix raspberry puree with sugar in another bowl.
09 -
Drop spoonfuls of lemon and raspberry mixtures onto filling. Swirl gently with knife for marbled effect.
10 -
Pour remaining filling over swirled layer.
11 -
Bake 50-60 minutes until center sets.
12 -
Cool in oven with door cracked.
13 -
Chill 4 hours or overnight.
14 -
Top with lemon zest, raspberries, and whipped cream.
# Notes:
01 -
A beautiful layered cheesecake perfect for special occasions. The lemon and raspberry swirls create a stunning presentation and wonderful blend of flavors.