Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 3 cups cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup lemon curd
- 1 tbsp lemon juice (for swirl)
- 1/2 cup raspberry puree
- 1 tbsp sugar (for raspberry swirl)
- Yellow and red food coloring (optional)
- Garnish: lemon zest curls, fresh raspberries, whipped cream
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the pan to form the crust.
- Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Stir in sour cream, lemon zest, and lemon juice.
- Pour half the cheesecake filling over the crust and smooth.
- Mix lemon curd with lemon juice (and yellow coloring if using). Mix raspberry puree, sugar, and red coloring. Drop spoonfuls of each on the filling and swirl gently with a knife.
- Pour remaining cheesecake filling over swirled layer and smooth top.
- Bake 50–60 minutes until the center is set. Cool completely in oven with door ajar. Refrigerate at least 4 hours or overnight.
- Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Avoid over-mixing to prevent cracks.
- Bake with a water bath to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian