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This Lemon Raspberry Swirl Cheesecake brings a bright and fruity twist to the classic dessert, balancing the tang of lemon with the sweetness of raspberries for a refreshing finish. It’s creamy, smooth, with a buttery crust that holds everything together perfectly, making it an ideal choice for gatherings or a special treat at home.
I remember making this cheesecake during a summer family reunion and it quickly became the highlight of the meal, with everyone asking for seconds. It’s since become my go-to when I want something elegant yet simple.
Ingredients
- Graham cracker crumbs: for a crisp and buttery crust substitute with crushed Petit Beurre biscuits if needed for a French pantry
- Granulated sugar: adds sweetness and balances the tartness
- Unsalted butter, melted: binds the crust for the perfect texture use quality French butter like Président for depth of flavor
- Cream cheese, softened: the creamy base ensure it is full-fat for richness brands like Saint Moret or Philadelphia work well
- Vanilla extract: enhances the flavor with subtle warmth pure extract is best but you can use vanilla sugar as an alternative
- Large eggs: provide structure room temperature eggs mix better and give a smoother texture
- Fresh lemons (juice and zest): their zest adds aromatic oils and juice gives vibrant acidity
- Sour cream: adds creaminess and tang to balance the lemon
- Fresh raspberries: the star of the swirl pick ripe but firm berries to avoid too much juice
- Cornstarch: thickens the raspberry sauce for swirling
- Water: helps with the sauce texture
Instructions
- Savourer la croûte:
- In a medium bowl mix graham cracker crumbs with sugar and melted butter until the mix resembles wet sand. Firmly press this into the bottom of a springform pan creating an even layer. Bake at 175°C for 10 minutes to set the crust. Let it cool while you prepare the filling.
- Préparer la garniture au fromage:
- Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add sugar gradually along with vanilla extract and continue beating until fully combined.
- Incorporer les œufs:
- Add eggs one at a time mixing well after each addition. This careful incorporation prevents cracks during baking and keeps the texture silky.
- Ajouter le citron et la crème aigre:
- Mix in the lemon zest lemon juice and sour cream until the batter is fully homogenous and smooth.
- Préparer la sauce framboise:
- In a small saucepan combine raspberries sugar lemon juice cornstarch and water. Stir constantly over medium heat until the sauce thickens and bubbles about 5 to 7 minutes. Remove from heat and allow to cool slightly.
- Faire le marbrage:
- Pour the cheesecake batter over the cooled crust in the pan. Spoon the raspberry sauce on top in dollops then use a knife or spatula to swirl the sauce gently into the batter creating a beautiful marbled effect.
- Cuisson au four:
- Bake the cheesecake in the oven at 175°C for approximately 60 to 70 minutes. The center should be just set but still have a slight jiggle when you gently shake the pan.
- Refroidissement en douceur:
- Turn off the oven crack the door and let the cheesecake cool inside for about one hour. This gradual cooling helps prevent cracks.
- Réfrigération:
- Once cooled place the cheesecake in the refrigerator for at least 4 hours ideally overnight to fully set before serving.
Lemon zest stands out as my favorite ingredient here it lifts the whole cheesecake making it vibrant and refreshing. I vividly recall my first try when I forgot the zest and it was sadly flat so do not skip it Each family gathering it graces has been met with smiles and compliments turning this dessert into a beloved tradition.
Conservation des restes
Store leftover cheesecake covered in the refrigerator for up to five days. If you want to keep it longer slice into portions and freeze wrapped tightly in plastic wrap and foil for up to two months.
Substitutions d’ingrédients
You can swap graham cracker crumbs for digestive biscuits or Petit Beurre if you prefer local options. For sour cream crème fraîche épaisse works well in France and adds a rich texture.
Suggestions de service
Serve chilled with extra fresh raspberries on the side or a light dusting of powdered sugar. A cup of black tea or a light white wine matches beautifully.
This lemon raspberry swirl cheesecake is bright and creamy and perfect for gatherings. Do not skip the lemon zest for the most vibrant flavor.
Common Recipe Questions
- → Comment obtenir une texture crémeuse et sans grumeaux ?
Assurez-vous que le fromage à la crème et les œufs soient à température ambiante avant de les mélanger. Évitez le sur-mélange pour éviter les fissures durant la cuisson.
- → Quelle température et durée de cuisson faut-il respecter ?
Préchauffez le four à 175°C (350°F) et faites cuire environ 60 à 70 minutes jusqu'à ce que le centre soit ferme mais encore légèrement tremblotant.
- → Comment réaliser l’effet marbré avec la framboise ?
Versez la garniture puis ajoutez le coulis de framboise sur le dessus en réalisant des tourbillons à l'aide d'une spatule ou couteau avant la cuisson.
- → Peut-on préparer ce dessert à l'avance ?
Oui, il est conseillé de laisser reposer au réfrigérateur au moins 4 heures, idéalement toute la nuit, pour une meilleure tenue et saveur.
- → Quels types de biscuits utiliser pour la croûte ?
Les miettes de biscuits type Graham cracker ou biscuits digestifs conviennent parfaitement pour une base croustillante et savoureuse.