Description
A creamy and tangy cheesecake with a delightful raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- 2 tbsp sugar (for raspberry swirl)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, lemon zest, and lemon juice.
- Pour the cream cheese mixture into the prepared crust.
- In a separate bowl, mash the raspberries with 2 tablespoons of sugar. Spoon dollops of the raspberry mixture over the cheesecake batter and use a knife to swirl it in.
- Bake for 55-60 minutes or until the edges are set, and the center is slightly jiggly.
- Let the cheesecake cool completely before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- Be sure to let the cheesecake cool completely before refrigerating to prevent cracking.
- You can use frozen raspberries if fresh ones are unavailable.
- If you prefer a stronger lemon flavor, you can add more lemon zest or juice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg