Sweet Citrus Cheesecake

Luscious Lemon Raspberry Swirl Cheesecake is the epitome of dessert perfection, combining the tangy zest of lemons with the vibrant sweetness of raspberries. This creamy cheesecake, adorned with beautiful swirls of color, is sure to become the highlight of any occasion.

What Makes This Cheesecake Special

This cheesecake stands out with its harmonious blend of tart lemon and sweet raspberry flavors, swirled into a velvety cream cheese filling. The addition of a buttery graham cracker crust adds a satisfying crunch, making it a showstopper for holiday feasts or family gatherings.

Essential Ingredients For Success

• Graham Cracker Crust Base: 2 cups (240g) graham cracker crumbs, processed to fine, uniform texture (1/16 inch particles)
  1/2 cup (113g) unsalted butter, melted and cooled to 70°F (21°C)
  1/4 cup (50g) granulated sugar, pure cane, free-flowing
  Temperature of mixed crust should be 68-72°F (20-22°C) for optimal pressing
• Cheesecake Filling Components: 3 packages (24 oz/680g) cream cheese at exactly 65-68°F (18-20°C)
  1 cup (200g) granulated sugar, pure cane, stored below 75°F (24°C)
  3 large eggs at 65°F (18°C), weight 150g total
  1 cup (240g) sour cream at 65°F (18°C), minimum 14% fat content
  2 lemons, zested (2 tablespoons fine zest)
  1/4 cup (60ml) fresh lemon juice, strained of pulp
  1 teaspoon pure vanilla extract, clear variety
• Lemon Swirl Mixture: 1/2 cup (120g) lemon curd at 70°F (21°C), smooth consistency
  1 tablespoon fresh lemon juice, strained
  pH should be 3.5-4.0 for optimal flavor and set
• Raspberry Swirl Components: 1/2 cup (120g) strained raspberry puree at 70°F (21°C)
  1 tablespoon (15g) granulated sugar
  Optional: gel food coloring for enhanced color
  Puree should pass through fine-mesh strainer with no seeds

Step By Step Instructions

Environment Preparation

Set oven temperature to exactly 325°F (163°C), verified with separate thermometer. Prepare 9-inch springform pan, wrapping exterior with three layers of heavy-duty foil. Room temperature should be 70-75°F (21-24°C) with humidity below 60%.

Crust Development

Process graham crackers to 1/16-inch crumbs. Mix with melted butter at 70°F (21°C) and sugar until texture resembles wet sand. Press into pan using flat-bottomed measuring cup with 25 pounds pressure. Height should be 1/4 inch up sides. Chill at 40°F (4°C) for 20 minutes.

Filling Creation

Beat cream cheese at medium speed (setting 4) until temperature reaches 68°F (20°C) and no lumps remain. Add sugar gradually over 2 minutes. Add eggs one at a time, mixing 30 seconds each. Incorporate sour cream, zest, juice, and vanilla until just combined. Final temperature should be 68-70°F (20-21°C).

Swirl Component Preparation

Warm lemon curd to 70°F (21°C) for optimal flow. Strain raspberry puree through fine-mesh sieve, combine with sugar until dissolved. Both components should reach ribbon stage when lifted with spoon.

Assembly Protocol

Pour half of the 70°F (21°C) filling into crust. Place 12 alternating dollops (1 tablespoon each) of lemon and raspberry mixtures. Swirl with knife tip 1/4 inch deep in figure-8 pattern. Repeat with remaining filling and dollops. Final swirl should be 1/2 inch deep.

Baking Specifications

Place in water bath with 180°F (82°C) water reaching halfway up pan. Bake at 325°F (163°C) for 55-65 minutes until edges are set and center registers 150°F (66°C). Surface should be matte with slight wobble in 3-inch center diameter.

Cooling Process

Turn off oven, crack door 2 inches, let cool 60 minutes. Remove from water bath when cheesecake reaches 120°F (49°C). Refrigerate uncovered until 40°F (4°C), approximately 4 hours.

Tips for Perfect Cheesecake

• Use room-temperature ingredients for a smoother filling.
• Prevent cracks by baking in a water bath.
• Allow the cheesecake to cool gradually to maintain its texture.

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Storage and Serving Tips

Refrigerate leftovers in an airtight container for up to 5 days. Serve with a dollop of whipped cream or fresh fruit for added decadence. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.

Frequently Asked Questions

→ Why did my cheesecake crack?

Cracks usually form from overbaking or quick temperature changes. Cool slowly in the turned-off oven with door ajar to prevent this.

→ Can I use frozen raspberries for the puree?

Yes, thaw and drain frozen raspberries well before pureeing to avoid excess moisture in your swirl.

→ How do I know when my cheesecake is done?

The edges should be set but the center should still have a slight jiggle. It will continue setting as it cools.

→ Can I make this ahead of time?

Yes, cheesecake actually benefits from setting overnight. It can be made up to 3 days ahead and kept refrigerated.

→ Why do I need room temperature ingredients?

Room temperature cream cheese, eggs, and sour cream blend more smoothly and prevent lumps in your batter.