Description
A delightful cheesecake that combines the zesty brightness of lemons with the juicy sweetness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup sour cream
- 1/4 cup heavy cream
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Fresh raspberries for garnish (optional)
- Lemon zest or slices for garnish (optional)
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, sugar, melted butter, and a pinch of salt until it resembles damp sand. Press firmly into the bottom of a 9-inch springform pan to form your crust, and bake for 10 minutes. Let cool slightly.
- Prepare the raspberry swirl by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and cook until the raspberries break down, about 5 to 7 minutes. Add the cornstarch slurry and cook for another 1 to 2 minutes until the sauce thickens. If desired, strain the mixture to remove seeds and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat together softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract until well combined.
- Assemble the cheesecake: Pour the filling over the cooled crust, smoothing the top. Drop spoonfuls of raspberry sauce on top and swirl gently with a knife.
- Prepare for the water bath: Wrap the bottom of the springform pan in foil. Place it in a roasting pan filled with hot water halfway up the sides of the cheesecake pan.
- Bake for 55-65 minutes, until edges set but center slightly jiggles. Turn off the oven and leave cheesecake inside for one hour with door slightly cracked.
- Cool and chill: Remove cheesecake from water bath and foil, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve and enjoy: Garnish with fresh raspberries, lemon zest, or whipped cream as desired. Slice with a warm knife for a clean cut.
Notes
If using frozen raspberries, ensure they’re thawed and drained before use. For dairy-free, consider alternatives like dairy-free cream cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg