Description
Indulge in the perfect balance of zesty lemon and sweet raspberry in this creamy cheesecake, ideal for any gathering or cozy night in.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar, divided
- 24 oz cream cheese, softened
- 1 cup sour cream
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup raspberry purée (fresh or frozen)
- 3 large eggs, room temperature
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and ¼ cup sugar; press into the bottom of a springform pan.
- Bake crust for 10 minutes until golden. Let cool.
- In a bowl, beat cream cheese until smooth. Gradually add remaining sugar.
- Mix in sour cream and eggs one at a time, then fold in lemon juice and zest.
- Blend raspberries into purée and drop spoonfuls over the cheesecake batter; swirl gently with a knife.
- Pour filling into the crust and bake for 55-60 minutes until slightly jiggly in the center. Cool gradually before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For a fruity twist, substitute raspberries with strawberries or blueberries. Enhance flavor with vanilla extract or almond essence. Ensure all ingredients are at room temperature for best results.