Description

This Luscious Lemon Swirl Cheesecake offers a perfect balance of creamy richness and bright citrus flavors. Featuring a crunchy graham cracker and toasted walnut crust, the dessert layers tangy lemon curd swirls through a smooth cream cheese filling, topped with a light whipped cream finish and fresh lemon slices and mint for garnish. Ideal for spring and summer occasions, this cheesecake combines classic textures with refreshing lemon zest to delight your palate.

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

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)
1 jar prepared lemon curd (11 oz jar)

Topping

1 cup cold whipping cream
2 Tbsp granulated sugar
2 lemons sliced
2 sprigs of mint

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
Prepare the Crust: Crush the graham crackers into fine crumbs and combine with toasted walnuts, melted butter, and 2 teaspoons of lemon zest. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Mix the Filling: In a large bowl, beat 16 ounces of room temperature cream cheese with 1/2 cup sugar until smooth and creamy. Add in the thawed lemonade concentrate, 2 teaspoons of lemon zest, and 3/4 cup sour cream, mixing until well combined. Beat in the eggs one at a time, followed by 1 cup of room temperature sour cream, mixing gently to keep the batter airy.
Layer Lemon Curd: Pour half of the cream cheese filling over the crust in the pan. Spoon dollops of the lemon curd over the filling and use a knife or skewer to gently swirl the curd through the batter. Repeat with the remaining cream cheese filling and swirl again for a marbled effect.
Bake the Cheesecake: Place the pan on the middle rack of the preheated oven and bake for about 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then chill it in the refrigerator for at least 4 hours, or overnight, to fully set and develop flavors.
Prepare Whipped Cream Topping: Using a chilled mixing bowl, whip the cold whipping cream with 2 tablespoons of granulated sugar until soft peaks form.
Garnish and Serve: Spread or pipe the whipped cream over the chilled cheesecake. Garnish with lemon slices and fresh mint sprigs before slicing and serving.

Notes

You can substitute toasted pecans for walnuts in the crust for a different but equally delicious flavor and texture.
Ensure that the cream cheese and sour cream are at room temperature before mixing to achieve a smooth batter without lumps.
The lemon curd swirl adds a beautiful visual contrast as well as a burst of tartness balancing the rich cheesecake.
Chilling the cheesecake overnight is recommended for best results and easier slicing.
Use a water bath if you want a creamier texture and to avoid cracking, although this recipe works well without it.