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Lemon Swirl Cheesecake

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A rich and creamy cheesecake with vibrant lemon swirls that add a refreshing citrus twist, perfect for holiday dinners and special occasions.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of your 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and let cool slightly.
  2. While the crust bakes, whisk together ½ cup fresh lemon juice, 1 tablespoon lemon zest, ½ cup sugar, 2 eggs, and 2 tablespoons softened butter in a small bowl until smooth. Set aside so the flavors meld while you prepare the batter.
  3. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Finally, blend in the 2 tablespoons flour until just combined — avoid overmixing to keep the batter light.
  4. Pour half of the batter over the cooled crust. Spoon half of the lemon swirl mixture over the batter, then use a butter knife or skewer to gently swirl the lemon through the batter, creating a marbled pattern. Repeat with the remaining batter and lemon mixture, swirling again carefully.
  5. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes. The edges should be set, but the center will still jiggle slightly when you shake the pan gently.
  6. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracking. Then, remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  7. Run a knife around the pan edges before releasing the springform. Slice with a hot, clean knife for neat pieces. Garnish with lemon slices or zest if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Swirl lemon curd gently with a thin knife or skewer to create a marbled pattern without mixing layers too much. Cooling the cheesecake gradually in the oven prevents cracks. Baking in a water bath is optional but can help achieve an ultra-smooth finish. For a glossy finish, brush the top with warmed lemon glaze after chilling.

Nutrition

Keywords: lemon swirl cheesecake, holiday dessert, easy cheesecake recipe, lemon cheesecake, creamy cheesecake, lemon curd swirl

Find it online: https://cooltastes.com/lemon-swirl-cheesecake-recipe-easy-homemade-holiday-dessert-idea/