Lemon Raspberry Swirl (Printable Version)
# What You'll Need:
→ Raspberry Filling
01 -
2.5 teaspoons granulated sugar
02 -
319 grams fresh or frozen raspberries
03 -
1 tablespoon warm water
04 -
2.5 teaspoons cornstarch
05 -
1 teaspoon fresh lemon juice
→ Crust
06 -
39 grams granulated sugar
07 -
140 grams salted butter, melted
08 -
302 grams graham cracker crumbs
→ Lemon Cheesecake Filling
09 -
2 large egg yolks, room temperature
10 -
3 large eggs, room temperature
11 -
2 tablespoons lemon zest
12 -
90 millilitres lemon juice
13 -
173 grams sour cream
14 -
24 grams all-purpose flour
15 -
207 grams granulated sugar
16 -
678 grams cream cheese, room temperature
# How to Make It:
01 -
Let the raspberry sauce cool after you blend it up and push it through a strainer to get rid of the seeds. Before that, use a food processor. For the sauce, mash and stir raspberries and sugar for about three minutes over medium heat, then pour in the cornstarch-water-lemon juice mix and keep cooking, stirring and mashing for around three more minutes till it thickens and bubbles. Start by whisking cornstarch, lemon juice, and warm water together so you don't get lumps.
02 -
Get your oven warming up to 163°C. Grab a 23cm springform pan, put parchment at the bottom, and lightly butter the edges. Mix your graham cracker crumbs, melted butter, and sugar in a bowl. Push the mix firmly into the base and around the sides. Slide it into the oven for 10 minutes, then let it chill out of the oven. Wrap the outside of your pan in foil to keep water from sneaking in later.
03 -
Turn your oven down to 148°C. In a big bowl, blend cream cheese, sugar, and flour on low till super smooth. Pour in lemon juice, zest, and sour cream, stirring till it all comes together nice and even. Drop in the eggs one by one (same for yolks), going easy with the mixing each time so your batter stays silky.
04 -
Mix a couple spoonfuls of your cheesecake stuff into the raspberry sauce (let it cool first). Fill the crust with about three-quarters of this cheesecake mixture. Drop in half your raspberry sauce in little spoonfuls and swirl it with a knife for a cool pattern. Add the rest of the cheesecake mix and then spoon the last raspberry sauce bits on top, swirling for a fancy marbled look.
05 -
Pop the springform pan inside a bigger pan and pour warm water around it – you want the water to reach halfway up, but keep that foil barrier higher so nothing leaks. Bake for 85 minutes, or until it's set on the edges and just a little wobbly in the middle when you shake it.
06 -
Shut off the oven and leave the cheesecake inside, door closed, for half an hour so it firms up gently. Crack the door open for another 30 minutes so it cools more. Pull the pan out, get rid of the foil and the water, and pop the cheesecake in the fridge till it's totally cold.
07 -
Undo the pan and move your chilled cheesecake onto a plate. Toss some fresh raspberries and maybe lemon slices on top if you feel fancy. Keep it in the fridge, and try to eat it within four days for best flavor and texture.
# Additional Tips:
01 -
Keep your mixer at slow speed and don't go wild once eggs are in—overmixing messes up the creamy texture and can make it crack.