Description
Silky raspberry swirl lemon cheesecake promises a delightful dance of tangy and sweet flavors that melts seamlessly on palates. Creamy layers and vibrant fruit swirls invite passionate bakers to create a dessert that celebrates summer’s most elegant culinary moments.
Ingredients
Scale
Main Ingredients (Cheesecake Base):
- 8 ounces (226 grams) cream cheese, softened
- 1 large egg
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (36 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter, melted
Topping and Garnish:
- 1/4 cup (60 milliliters) raspberry preserves or fresh raspberries, pureed
- Fresh raspberries for garnish
Instructions
- Craft a buttery foundation by combining graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into cupcake liners placed within a muffin tin.
- Quickly toast the crust in a preheated 325°F oven for 5 minutes, allowing it to cool and set a crisp base for the cheesecake.
- Whip cream cheese and sugar together until achieving a silky, lump-free consistency, creating a smooth canvas for the tangy cheesecake.
- Incorporate egg, freshly squeezed lemon juice, and delicate lemon zest into the cream cheese mixture, ensuring a harmonious blend of flavors.
- Gently distribute the velvety filling into each prepared crust, leaving a small margin at the top for the raspberry swirl.
- Artfully dot raspberry purée across the surface of each cheesecake cup, then use a toothpick to create elegant, marbled patterns.
- Bake the delicate cheesecake cups for 15-18 minutes, watching for a subtle set in the center that indicates perfect doneness.
- Allow the mini cheesecakes to cool completely at room temperature, then transfer to the refrigerator for a minimum of 2 hours to achieve a firm, creamy texture.
- Elevate the presentation by garnishing with fresh, vibrant raspberries and an optional cloud of whipped cream just before serving.
Notes
- Ensure cream cheese is at room temperature for smoother mixing and fewer lumps in the filling.
- Use fresh lemon zest for more vibrant, intense citrus flavor that elevates the entire cheesecake.
- Replace graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Prevent cracks by avoiding overmixing the cheesecake batter and baking at a consistent, moderate temperature.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg