Description
A creamy cheesecake with a tangy lemon flavor and a swirl of fresh raspberries.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh raspberries
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, vanilla, lemon juice, and lemon zest. Mix well.
- Add eggs one at a time, mixing on low speed.
- Pour the cheesecake mixture over the crust.
- Drop spoonfuls of raspberry puree on top and swirl with a knife.
- Bake for 60 minutes, or until set. Let cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the cheesecake cool completely before refrigerating.
- Garnish with additional raspberries if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Lemon Raspberry Swirl Cheesecake