Description
A creamy cheesecake with a swirl of lemon and raspberry flavors, perfect for a refreshing dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1/2 cup raspberry preserves
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined; press into the bottom of each liner.
- In a separate bowl, beat cream cheese and sugar until smooth; add eggs one at a time, then stir in vanilla.
- Divide the cream cheese mixture among the liners; swirl in lemon curd and raspberry preserves with a knife.
- Bake for 20-25 minutes or until set; cool in the tin for 10 minutes, then refrigerate for at least 2 hours.
- Garnish with fresh raspberries and lemon zest before serving.
Notes
For best results, use full-fat cream cheese and ensure all ingredients are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g