Description
Silky lemon cranberry swirl cheesecake delivers a luxurious dance of tangy and sweet flavors across creamy layers. Dessert enthusiasts will savor each velvety bite of this elegant masterpiece that balances citrus brightness with rich, smooth cheesecake texture.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Topping and Swirl Ingredients:
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Prepare the springform pan by lightly greasing it and preheat the oven to 325F (160C), ensuring an even baking environment.
- Create the graham cracker crust by thoroughly combining crumbs, sugar, and melted butter, then firmly press the mixture into the pan’s bottom to form a compact base.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency, using an electric mixer at medium speed.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a smooth batter texture and prevent lumps.
- Gently fold in sour cream, heavy cream, vanilla extract, and lemon zest, stirring until the mixture becomes uniformly blended and glossy.
- Carefully distribute half the cheesecake batter over the prepared crust, creating an even layer.
- Strategically dollop lemon curd across the batter’s surface, then use a knife to create delicate swirling patterns for a marbled effect.
- Scatter chopped cranberries evenly across the initial batter layer, ensuring balanced distribution.
- Gently pour the remaining batter over the cranberries, smoothing the top to create a flat, uniform surface.
- Bake for 50-60 minutes, watching for a slight jiggle in the center which indicates proper doneness.
- Switch off the oven and allow the cheesecake to cool gradually with the door slightly ajar, preventing sudden temperature changes that could cause cracking.
- Transfer the cheesecake to a wire rack, letting it reach room temperature completely.
- Refrigerate for a minimum of 4 hours or overnight, allowing the cheesecake to set and develop a rich, creamy texture before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use a food processor or blender to crush graham crackers for a more uniform crust base.
- Gently swirl lemon curd to create beautiful marbled patterns without overmixing.
- Chop cranberries finely to distribute flavor evenly and prevent large fruit chunks disrupting the cheesecake’s silky texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50-60 minutes (including baking and cooling in oven)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 248
- Sugar: 7 g
- Sodium: 64 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 33 mg