Swirled Cranberry Lemon Cheesecake
Bright, tangy, and visually stunning, this Swirled Cranberry Lemon Cheesecake is the ultimate dessert for any occasion. Featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a vibrant cranberry swirl, this recipe delivers the perfect balance of sweet and tart flavors. The marbled cranberry sauce not only adds a festive flair but also elevates the flavor with its fresh, slightly tart notes. With a tender texture and a pop of citrus, this cheesecake is ideal for holidays, dinner parties, or anytime you crave a show-stopping dessert. Prepare to impress your guests with this elegant yet approachable treat!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 pieces large eggs
- 1 cup sour cream
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup cranberries, fresh or frozen
- 2 tablespoons water (for cranberry sauce)
- 2 tablespoons granulated sugar (for cranberry sauce)
Instructions
Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture into the bottom of the prepared pan to form an even crust. Set aside.
In a small saucepan, combine the cranberries, 2 tablespoons of water, and 2 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 5–7 minutes). Let cool slightly, then blend it until smooth to form a cranberry sauce. Set aside.
Using a stand mixer or handheld mixer, beat the softened cream cheese and 1 cup of granulated sugar on medium speed until smooth and creamy (about 2–3 minutes).
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
Add the sour cream, lemon juice, and lemon zest. Mix until fully combined and the batter is smooth.
Pour the cheesecake batter over the graham cracker crust in the springform pan.
Drop spoonfuls of the cranberry sauce over the top of the cheesecake batter. Use a skewer or butter knife to gently swirl the cranberry sauce into the batter, creating a marbled effect. Be careful not to over-swirl.
Place the springform pan on a baking sheet for easier handling and bake in the preheated oven for 60–70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, carefully remove the sides of the springform pan. Slice and enjoy your Swirled Cranberry Lemon Cheesecake!
Nutrition Facts
Calories |
5440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.1 g | 481% | |
| Saturated Fat | 219.4 g | 1097% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 477.7 g | 174% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 343.8 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1212 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1418 mg | 30% | |
*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.
