Description
A delightful lemon raspberry cheesecake that combines bright citrus flavors with sweet berries in a creamy filling, ideal for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 ounces full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 cup raspberries
- 1–2 tablespoons sugar (for raspberry purée)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan and bake for 8 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, lemon zest, and lemon juice; mix well.
- Incorporate the eggs one at a time, mixing gently to avoid overbeating.
- Puree raspberries with sugar, strain to remove seeds, and drop spoonfuls over the cheesecake batter to swirl.
- Wrap the springform pan in foil and place it in a larger baking dish filled with hot water halfway up the sides.
- Bake in a preheated oven at 325°F (163°C) for 55–70 minutes until edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.
- Chill in the refrigerator for at least 4 hours or preferably overnight.
Notes
For a gluten-free version, substitute a gluten-free graham cracker crust. For lighter variations, use Greek yogurt instead of sour cream.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg