Lemon Swirl Cheesecake
Indulge in the zesty decadence of Lemon Swirl Cheesecake—a stunning dessert that's as visually captivating as it is flavorful. Featuring a buttery graham cracker crust as the perfect canvas, this cheesecake boasts a creamy, tangy filling infused with fresh lemon juice and finely grated zest for a vibrant citrus kick. Swirled with luxurious lemon curd, each slice offers a delightful burst of lemony sweetness and a beautifully marbled design. Easy to prepare with just 25 minutes of hands-on time, this show-stopping treat is ideal for celebrations or as a refreshing end to any meal. Serve chilled and let the velvety texture and bold lemon flavor wow your guests! Perfect for lemon dessert lovers, this recipe pairs timeless elegance with irresistible flavor.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 2 tablespoons Sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 60 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest, finely grated
- 180 grams Lemon curd (store-bought or homemade)
Instructions
Preheat your oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan and line the base with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until well blended.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the fresh lemon juice and lemon zest until combined.
Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
Dollop the lemon curd over the surface of the batter in small spoonfuls. Using a knife or skewer, swirl the curd into the batter to create a marbled effect.
Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, which helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy your luscious Lemon Swirl Cheesecake!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 33.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
