Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible.
Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.
If you’ve visited my site before you probably know that cheesecake is one of my favorite desserts. I love the rich, creamy filling against a crunchy crust and then the smooth whipped cream. Although, the main reason I love a cheesecake is that its a make-ahead dessert. I always bake my cheesecake the day before I want to serve it and then let it chill in the fridge all night. It makes for one less thing to stress about when you are preparing for whatever event you have.
This raspberry swirled lemon cheesecake has four parts. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped with fresh whipped cream and more raspberries if you want 🙂
To start off a great cheesecake you need a great crust. I always prefer an Oreo crust over a graham cracker crust. I have made this cheesecake numerous times with regular Golden Oreos and the Lemon flavored ones. Either flavor works.
In a large bowl combine the finely crushed Oreos ( I find it easiest to add them to a food processor but by all means use some elbow grease and beat the Oreos in a ziplock bag with a rolling-pin). Next, add your melted butter, mix it for a minute or two so that every crumb has been coated by the butter. Then press the crumbs up the side of your springform pan. Finally, place the pan in the fridge to chill while you make the rest of the recipe.
Baked Raspberry Lemon Cheesecake
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