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Indulge in the refreshing flavors of our Lemon Raspberry Swirl Cheesecake! This delightful dessert blends creamy cheesecake with zesty lemon and sweet raspberries for a perfect treat. Easy to make and beautiful to serve, it's sure to impress at any gathering. Plus, the vibrant colors will brighten up your table!
Why This Dessert Shines
This Lemon Raspberry Swirl Cheesecake holds a special place as it blends tart and sweet flavors reminiscent of sunny spring days and joyful gatherings. The vibrant swirls of pink and creamy yellow not only captivate the eyes but make this dessert a celebration on a plate.
Essential Ingredients For Success
- Crust Components: - Graham cracker crumbs: 2 cups (240g) finely ground to 1/16-inch - Unsalted butter: ½ cup (113g) melted at 165°F (74°C) - Fine sea salt: ¼ teaspoon (1.5g)
- Cheesecake Base: - Cream cheese: 32 oz (907g) at exactly 65°F (18°C) - Granulated sugar: 1 cup (200g) - Sour cream: 1 cup (240g) at 65°F (18°C) - Large eggs: 4 (200g) at 65°F (18°C) - Lemon juice: ½ cup (120ml) freshly squeezed, strained - Lemon zest: 2 tablespoons (12g) finely grated
- Raspberry Swirl: - Fresh raspberries: 2 cups (250g) at 65°F (18°C) - Granulated sugar: 1 tablespoon (12g) - Strain seeds if desired
Step By Step Instructions
- Environment Preparation
- 1. Preheat oven to 325°F (163°C) 2. Position rack in center 3. Prepare 9-inch springform pan 4. Room temperature: 68-72°F (20-22°C)
- Crust Development
- 1. Mix crumbs with melted butter 2. Press into pan with 2 pounds pressure 3. Bake 10 minutes until set 4. Cool to 70°F (21°C)
- Filling Creation
- 1. Beat cream cheese until completely smooth (3-4 minutes) 2. Add sugar gradually until incorporated 3. Mix in sour cream, eggs one at a time 4. Add lemon juice and zest Final temperature: 68-70°F (20-21°C)
- Raspberry Component
- 1. Puree raspberries with sugar 2. Strain if desired 3. Temperature should be 65-70°F (18-21°C)
- Assembly Protocol
- 1. Pour filling over crust 2. Add raspberry puree in 1-tablespoon portions 3. Swirl with knife in figure-eight pattern 4. Depth of swirls: ¼ inch maximum
- Baking Specifications
- 1. Bake 55-60 minutes until: - Edges set but center jiggles - Internal temperature 150°F (66°C) - Surface matte with slight puff 2. Cool in oven 1 hour with door ajar 3. Refrigerate minimum 4 hours at 40°F (4°C)
Healthful Ingredients Insights
Nutritional highlights per serving (1/12 of cake):
- Calories: approximately 350
- Protein: 7g
- Calcium: 8% DV
- Vitamin C: 15% DV from raspberries and lemon
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Tips for Cheesecake Perfection
Critical control points:
- Ingredients temperature: 65-68°F (18-20°C)
- Oven temperature: maintain 325°F (163°C)
- Water bath optional but recommended
- Final texture: smooth, creamy with clean cuts
Storage: Refrigerate at 40°F (4°C) for up to 5 days
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work just as well for the swirl. Just make sure to thaw them completely and drain any excess liquid before blending.
- → Why did my cheesecake crack on top?
Cheesecakes usually crack from overmixing the batter or sudden temperature changes. Mix ingredients just until combined and cool the cake slowly in the oven with the door cracked open.
- → How long does this cheesecake keep in the fridge?
The cheesecake stays fresh for up to 5 days when stored properly in the fridge. Make sure to keep it in an airtight container to maintain its texture and flavor.
- → Can I freeze this cheesecake?
The cheesecake freezes really well for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.
- → What's the secret to getting clean slices?
Dip your knife in hot water and wipe it clean between each cut. This helps the knife glide through the cheesecake smoothly and gives you picture-perfect slices.