3. Toppings
Lemon curd: mix the curd with the lemon juice until smooth and slightly loosened, making it easier to swirl into the filling.
Raspberry: mix the raspberry puree with the sugar, stirring until dissolved. The sugar helps balance the tartness and enhances color. Add optional food coloring only if you want a deeper shade.
4. Assembly
- Pour the cheesecake filling over the base, smoothing the top gently with a spatula to eliminate air pockets. The filling should settle into an even layer without disturbing the chilled crust beneath.
- Add spoonfuls of lemon curd and raspberry puree on top. Space them randomly but evenly so both colors appear throughout the surface once swirled. Aim for small dollops rather than large pools to achieve finer marbling.
- Use a toothpick to make circular motions, creating a marbled effect. Draw the toothpick through the toppings lightly, avoiding stirring too deeply, which would blend the colors rather than swirl them. A gentle, looping pattern produces the most defined marbling.
5. Baking
Bake in a 160–170°C oven for 40–50 minutes, or until firm at the edges and still slightly wobbly in the center. The surface should look set with a soft jiggle when the pan is tapped lightly. Avoid overbaking, as the cheesecake will continue to firm up as it cools, and overbaking can cause cracks or a dry texture.
6. Finishing
Let cool completely. Allowing the cheesecake to cool gradually helps maintain its smooth texture and prevents cracking from sudden temperature changes.
Refrigerate for 4 hours or overnight before cutting and serving. Chilling thoroughly ensures clean slices and a fully developed flavor, with both citrus and raspberry notes mellowing beautifully in the cream base.
