Swirled 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 -
Preheat oven to 325°F.
02 -
Mix crust ingredients, press into springform pan.
03 -
Beat cream cheese and sugar until smooth.
04 -
Add vanilla and eggs one at a time.
05 -
Mix in sour cream, lemon zest, and juice.
06 -
Pour half the filling over crust.
07 -
Mix lemon swirl ingredients.
08 -
Mix raspberry swirl ingredients.
09 -
Drop spoonfuls of both swirls onto filling, swirl with knife for marbled effect.
10 -
Add remaining filling.
11 -
Bake 50-60 minutes until center set.
12 -
Cool in oven with door ajar.
13 -
Refrigerate 4 hours or overnight.
14 -
Garnish before serving.
# Notes:
01 -
Can use gluten-free graham crackers for crust.
02 -
Dairy-free substitutes work for cream cheese and sour cream.
03 -
Food coloring optional for swirls.