This marble-style cheesecake highlights bright lemon and vibrant raspberry in a creamy, classic baked cheesecake base. The recipe keeps the components straightforward while allowing the striking color contrast and smooth texture to shine. Each stage—from the crumb base to the marbled top—is designed to achieve a balanced sweetness, a clean citrus finish, and a rich, sliceable interior. Prepare each part carefully and avoid rushing the cooling time to ensure a flawless, crack-free cheesecake with distinct swirls.
Ingredients
Base
- 500g crushed graham crackers (can be Maizena or Digestive)
- 125g melted unsalted butter
- 60g sugar
Cheesecake Filling
- 750g cream cheese at room temperature
- 250g sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 250g sour cream or heavy cream
- Zest of 2 lemons
- Juice of 1 lemon
Lemon Curd
- 125g lemon curd
- 1 tablespoon lemon juice
Raspberry Curd
- 125g raspberry puree
- 1 tablespoon sugar
- (Optional) Yellow and red food coloring to intensify the colors
