Description
A delightful cheesecake featuring a creamy lemon base swirled with tart raspberry for a burst of flavor in every bite. Perfect for summer gatherings or when you crave something refreshing.
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the raspberry swirl: In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until thickened, about 5-7 minutes. Strain to remove seeds, if desired. Set aside to cool.
- Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Mix in sour cream, lemon juice, lemon zest, and vanilla.
- Assemble: Pour half the cheesecake filling over the crust. Dollop raspberry mixture and swirl with a knife. Top with remaining filling and more raspberry swirls.
- Bake: Bake at 325°F (160°C) for 50-60 minutes until center is set but slightly jiggly. Turn off oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours.
- Serve: Release from pan, slice, and enjoy!
Notes
For best results, use room temperature ingredients. If using frozen raspberries, thaw first. Garnish with fresh raspberries and whipped cream if desired. Store in refrigerator for up to 5 days.
Nutrition
- Calories: 450 kcal per serving
- Sugar: 32g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 8g