Description
A bright and creamy cheesecake that combines tart lemon with sweet raspberries, featuring a silky texture and a stunning appearance, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) melted butter
- 2 tbsp sugar
- 24 oz (680 g) full-fat cream cheese
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 g) sour cream
- 3 large eggs (room temperature)
- 2 tbsp lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup raspberries
- 2 tbsp sugar (for raspberry puree)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan.
- Bake the crust for 8–10 minutes, then set aside to cool.
- In a bowl, beat cream cheese until smooth.
- Add granulated sugar, sour cream, eggs (one at a time), lemon zest, lemon juice, and vanilla; blend until smooth.
- In a separate bowl, make raspberry puree by blending raspberries with sugar and straining to remove seeds.
- Swirl half of the raspberry puree into the cream cheese mixture.
- Pour the filling into the crust, then add remaining puree on top and swirl gently with a knife.
- Prepare a water bath and place the springform pan inside.
- Bake at 325°F (160°C) for about 50–65 minutes until the center jiggles slightly.
- Cool gradually in the oven, then refrigerate for at least 4 hours or overnight.
Notes
Top with a glossy raspberry glaze and whole raspberries for serving. Allow to sit at room temperature for 20–30 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg