Description
Creamy lemon raspberry swirl cheesecake roll dances with tangy citrus and sweet berry elegance. Delicate layers of smooth cheesecake and vibrant fruit create an irresistible dessert that will sweep you into pure culinary bliss.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup (75 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1/4 cup (60 milliliters) heavy cream
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Raspberry Swirl Ingredients:
- 1 cup (150 grams) fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Heat the oven to 325F (165C) and prepare a 9×13-inch pan by greasing and lining with parchment paper.
- Create the crust by combining graham cracker crumbs, sugar, and melted butter, then press firmly into the pan’s bottom.
- Whip cream cheese and sugar until smooth and creamy in a large mixing bowl, incorporating sour cream gradually.
- Add eggs one at a time, ensuring thorough blending after each addition.
- Incorporate lemon juice, zest, and vanilla extract into the cheesecake mixture, mixing until fully integrated.
- Carefully spread the cheesecake batter evenly across the prepared crust.
- Pulverize raspberries, sugar, and lemon juice in a blender until completely smooth.
- Strain the raspberry mixture through a fine-mesh sieve to remove seeds if preferred.
- Dollop raspberry mixture across the cheesecake surface in random spoonfuls.
- Create a marbled design by gently dragging a toothpick or knife through the raspberry and cheesecake layers.
- Bake for 45-50 minutes until the center sets and edges appear slightly puffy.
- Turn off the oven, leaving the cheesecake inside with the door slightly ajar for one hour.
- Remove from oven and allow to cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to set properly.
- Before serving, optionally garnish with fresh raspberries and additional lemon zest.
Notes
- Prep Ahead: Make the raspberry swirl and cheesecake base a day before baking to allow flavors to meld and reduce day-of stress.
- Temperature Matters: Ensure cream cheese and eggs are at room temperature for smoother, lump-free batter that creates silky texture.
- Swirl Technique: Use light, gentle strokes when creating raspberry swirls to prevent overmixing and maintain beautiful marbled pattern.
- Gluten-Free Option: Substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for celiac-friendly version.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 165
- Sugar: 5 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg