Description
A delightful Lemon Raspberry Cheesecake that balances bright citrus and tart berries with a luxuriously creamy filling, perfect for special occasions or family dinners.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 24 oz (675 g) cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 cup fresh raspberries
- 2–3 tbsp sugar (for raspberry puree)
Instructions
- Press the graham cracker crumbs and melted butter into a 9-inch springform pan and chill for 20 minutes.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing gently after each addition.
- Fold in the sour cream, lemon zest, and lemon juice until well combined.
- Puree the raspberries with the additional sugar and strain if desired.
- Pour the cheesecake batter into the crust and dollop raspberry puree on top.
- Swirl the raspberry puree into the batter using a knife.
- Bake at 325°F (163°C) in a shallow water bath for 50–65 minutes until the edges set and the center slightly wobbles.
- Cool gradually, then chill for at least 6 hours or preferably overnight before serving.
Notes
For best results, use room-temperature ingredients and a water bath to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 16g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg