Cook techniques
Making the Crust
– Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan to ensure a solid base.
Preparing the Cheesecake Filling
– Beat softened cream cheese and sugar until smooth. Incorporate eggs one at a time, mixing well after each addition, followed by sour cream, lemon zest, and lemon juice.
Creating the Swirl
– Use lemon curd mixed with lemon juice and raspberry puree combined with sugar. Drop spoonfuls onto the cheesecake filling and gently swirl with a knife to achieve a marbled effect.
Baking the Cheesecake
– Bake at 325°F (160°C) for 50-60 minutes. Ensure the center is set for the perfect texture. Allow cooling in the oven with the door slightly ajar to prevent cracking.
Chilling
– Cool the cheesecake completely, then refrigerate for at least 4 hours or overnight to allow flavors to meld and the cheesecake to firm up.
Garnishing
– Before serving, add lemon zest curls, fresh raspberries, and whipped cream for an appealing finish.
FAQ
Can I use a different type of crust?
– Yes, you can substitute the graham cracker crust with other crushed cookies or even a chocolate cookie crust for a different flavor profile.
Can I make this cheesecake ahead of time?
– Absolutely! This cheesecake can be made a day in advance. Just make sure to store it properly in the refrigerator.
How do I know when the cheesecake is done baking?
– The cheesecake should be set in the center but may slightly jiggle. It will firm up as it cools.
What if I don’t have fresh raspberries?
– You can use frozen raspberries to make the puree, or substitute with other berries like strawberries or blueberries.
Can I double this recipe?
– Yes, you can double the ingredients to make a larger cheesecake. Adjust the baking time accordingly and use a larger pan.
