Description
A creamy cheesecake infused with fresh lemon and raspberry flavors, perfect for a summer dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- 2 tbsp raspberry jam for swirl
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in sour cream, lemon zest, and lemon juice. Pour the batter over the crust.
- Gently swirl in raspberry jam and fresh raspberries into the batter.
- Bake for 55-60 minutes or until the center is set. Cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
For best results, use fresh raspberries and allow the cheesecake to chill overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g