Description
A silky, creamy cheesecake with fresh lemon brightness and a vibrant raspberry swirl that looks as good as it tastes.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 1 cup raspberries
- 2 tbsp sugar (for raspberry purée)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into the bottom of a 9-inch springform pan. Pre-bake for 8–10 minutes.
- In a large bowl, beat cream cheese with sugar until smooth.
- Add eggs one at a time, mixing until just combined.
- Fold in lemon zest, lemon juice, sour cream, and flour until smooth.
- Purée raspberries with 2 tbsp sugar; strain to remove seeds.
- Dollop raspberry purée onto the filling and swirl with a skewer.
- Wrap the pan in foil and place in a roasting pan filled with hot water halfway up the springform.
- Bake for 55–65 minutes until edges are set and center reads about 150°F (66°C).
- Cool in the oven with the door cracked for 1 hour, then chill for at least 12 hours.
Notes
Ensure all ingredients are at room temperature for a smooth batter. For best results, serve with fresh raspberries and whipped cream.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American