Description
Indulge in the heavenly Raspberry Swirl Lemon Cheesecake, a dessert that perfectly marries the tangy zest of lemon with the sweet allure of fresh raspberries. This elegant cheesecake is layered on a crunchy Golden Oreo crust, creating a delightful contrast in texture and flavor. Ideal for special celebrations or casual family dinners, each slice offers a stunning presentation that is as impressive as it is delicious. Topped with a light whipped cream and garnished with fresh raspberries, this cheesecake will surely steal the spotlight at any gathering.
Ingredients
Scale
- 12 oz Golden Oreos (finely crushed)
- 2 oz butter (melted)
- 6 oz fresh raspberries
- 16 oz cream cheese (softened)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- Zest and juice of 2 medium lemons
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (180°C) and grease an 8 or 9-inch springform pan.
- Mix crushed Oreos with melted butter and press into the bottom of the prepared pan. Chill in the refrigerator.
- Blend raspberries with sugar until smooth, strain to remove seeds, and set aside.
- Beat softened cream cheese until smooth, gradually add sugar, then mix in heavy cream, sour cream, lemon zest, lemon juice, and eggs until combined.
- Pour batter into crust, dollop raspberry puree on top, swirl gently with a knife.
- Bake in a water bath for 60-70 minutes until center jiggles slightly. Turn off oven and let cool inside for an hour before refrigerating overnight.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form and pipe around cheesecake.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg