Description
This Luscious Lemon Swirl Cheesecake features a rich cream cheese filling infused with vibrant lemon flavors and a nutty, crunchy graham cracker crust. Swirled with tangy lemon curd and topped with whipped cream, lemon slices, and fresh mint, it’s a perfect balance of creamy and zesty for a delightful dessert experience.
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
Topping & Garnish
- 1 cup sour cream (at room temperature)
- 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 the Crust: Crush graham crackers finely if using whole crackers. Combine graham cracker crumbs, toasted walnuts, melted butter, and 2 tsp lemon zest in a bowl. Mix thoroughly to blend.
- Form Crust Base: Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even base layer. Set aside.
- Mix Cheesecake Filling: In a large mixing bowl, beat 16 ounces cream cheese until smooth. Gradually add 1/2 cup sugar, 1/2 cup thawed lemonade concentrate, 2 tsp lemon zest, and 3/4 cup sour cream. Mix well to achieve a creamy consistency. Then, add 2 eggs one at a time, incorporating each thoroughly without over-beating.
- Pour Filling: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top evenly.
- Bake Cheesecake: Place pan in the preheated oven and bake for 60 minutes, or until the center is almost set but still slightly jiggly.
- Apply Sour Cream Topping: Mix 1 cup sour cream (at room temperature) with a few tablespoons sugar if desired. Spread evenly over the warm cheesecake surface immediately after baking.
- Swirl Lemon Curd: Dollop spoonfuls of the prepared lemon curd over the sour cream topping and gently swirl with a knife to create a beautiful marbled effect.
- Cool and Chill: Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight for best results.
- Prepare Whipped Cream: Using a mixer, whip 1 cup cold whipping cream with 2 Tbsp granulated sugar until soft peaks form.
- Serve with Garnish: Once chilled, spread or pipe the whipped cream over the cheesecake. Garnish with fresh lemon slices and mint sprigs for a refreshing finish.
Notes
- Ensure cream cheese is at room temperature for a smooth, lump-free filling.
- To toast nuts, spread them on a baking sheet and bake at 350°F for about 8-10 minutes or until fragrant.
- Use a water bath while baking to prevent cracking (optional but recommended).
- Let cheesecake cool gradually to avoid sudden temperature changes that can cause cracks.
- Leftovers should be stored refrigerated and consumed within 3-4 days.
