Description
This Luscious Lemon Swirl Cheesecake offers a perfect balance of creamy texture and bright citrus flavor. Featuring a crunchy graham cracker and toasted walnut crust, it is swirled with tangy lemon curd and topped with fresh whipped cream, lemon slices, and mint for an elegant finish. Ideal for dessert lovers seeking a refreshing twist on a classic cheesecake.
Ingredients
Scale
Crust
- 6 whole graham crackers (or 1 cup graham cracker crumbs)
- 1 cup toasted walnuts (or toasted pecans)
- 3 Tbsp melted butter
- 2 tsp lemon zest
Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- 1/2 cup sugar
- 1/2 cup frozen lemonade concentrate (thawed)
- 2 tsp lemon zest
- 3/4 cup sour cream
- 2 eggs
- 1 cup sour cream (at room temperature)
Lemon Swirl & Topping
- 1 jar prepared lemon curd (11 oz jar)
- 1 cup cold whipping cream
- 2 Tbsp granulated sugar
- 2 lemons sliced
- 2 sprigs of mint
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Crust: Crush the graham crackers into fine crumbs. Mix the crumbs with toasted walnuts, melted butter, and 2 teaspoons of lemon zest until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add sugar and continue beating until creamy. Blend in the thawed lemonade concentrate and 2 teaspoons of lemon zest. Add 3/4 cup sour cream and mix until combined. Beat in the eggs one at a time, incorporating them fully without overmixing. Finally, blend in 1 cup of sour cream at room temperature for a smooth texture.
- Assemble Cheesecake: Pour half of the cheesecake batter over the prepared crust in the pan. Spoon half of the lemon curd on top, then swirl gently with a knife or skewer to create a marbled effect. Pour the remaining batter over the swirl and top with the remaining lemon curd, swirling again to create a beautiful pattern.
- Bake: Place the springform pan on the center rack of the preheated oven. Bake for 60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
- Prepare Whipped Cream: In a chilled bowl, beat the cold whipping cream with 2 tablespoons of granulated sugar until stiff peaks form. Keep refrigerated until ready to serve.
- Garnish and Serve: Before serving, top the cheesecake with freshly whipped cream. Decorate with lemon slices and sprigs of mint for a fresh, vibrant presentation. Slice with a warm knife for clean cuts.
Notes
- Ensure cream cheese and sour cream are at room temperature for a smooth batter.
- Swirling lemon curd gently helps create beautiful marbling without mixing fully.
- Using a water bath is optional but can help prevent cracks.
- For a nut-free crust, omit walnuts and add an extra 1/4 cup graham cracker crumbs.
- Let the knife warm under hot water before slicing to maintain clean edges.
