Description
A bright, silky cheesecake combining tangy lemon, sweet raspberries, and a buttery graham crust, perfect for impressing guests.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 24 ounces (680 g) softened cream cheese
- 3/4 cup granulated sugar
- 2 large room-temperature eggs
- 1/3 cup sour cream
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup raspberries
- 2 tablespoons sugar (for raspberries)
Instructions
- Press the graham cracker crumbs, 1/4 cup sugar, and melted butter into a 9-inch springform pan; chill for 10 minutes.
- Beat cream cheese with 3/4 cup sugar until smooth, then beat in eggs one at a time.
- Add sour cream, lemon juice, lemon zest, vanilla, and salt to the mixture; blend until smooth.
- Puree raspberries with 2 tablespoons sugar, strain if desired, and set aside.
- Pour most of the cream cheese filling over the chilled crust, dropping spoonfuls of raspberry purée on top and swirl gently.
- Bake in a foil-wrapped springform pan set in a water bath at 325°F (160°C) for 50–60 minutes until the center jiggles slightly.
- Cool to room temperature, then chill for at least 4 hours or overnight before serving.
Notes
For the cleanest slices, chill overnight. Use a water bath to prevent cracking and ensure even baking.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American