Description
A creamy and fruity cheesecake featuring a delightful lemon and raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages softened cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice
- 1 cup raspberry puree
- Zest of 1 lemon
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan.
- Preheat the oven to 325°F (160°C) and bake the crust for about 10 minutes. Allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then incorporate sour cream, eggs, vanilla extract, and lemon juice one at a time.
- Blend the raspberries until smooth for the puree, and strain if desired. Set aside.
- Pour the cheesecake filling over the cooled crust, adding dollops of raspberry puree on top and swirling gently with a knife.
- Bake for about 60 minutes, until the edges are set but the center jiggles slightly.
- Let the cheesecake cool at room temperature for about an hour, then chill in the refrigerator for at least four hours.
- Carefully remove the sides of the springform pan, slice, and serve as desired.
Notes
Ensure cream cheese and eggs are at room temperature to avoid lumps. For a gluten-free option, use almond flour for the crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, lemon, raspberry, dessert, baking, creamy