Description

A bright and tangy Raspberry Lemon Cheesecake that combines creamy, rich filling with refreshing citrus and sweet raspberry swirls over a buttery graham cracker crust. Perfect for spring and summer gatherings.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for crust)

6 tablespoons melted butter

3 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar (for filling)

3 large eggs

1/4 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar (for swirl)

1 teaspoon lemon juice (for swirl)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
In a saucepan, combine raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Simmer for 5–7 minutes until thickened. Strain to remove seeds and let cool.
In a large mixing bowl, beat softened cream cheese until smooth. Add 3/4 cup sugar and mix well.
Add eggs one at a time, mixing after each addition. Then add sour cream, flour, lemon zest, lemon juice, and vanilla. Mix until smooth and creamy.
Pour half of the cheesecake batter over the crust. Dollop half the raspberry sauce over it and swirl gently with a knife.
Repeat with the remaining batter and raspberry sauce, swirling again.
Place springform pan in a larger baking dish and fill halfway with hot water. Bake for 55–65 minutes, until center is set but slightly jiggly.
Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Use fresh lemon juice for the best flavor, though bottled can be substituted.

Cheesecake sets as it cools; avoid overbaking.

For a clean slice, use a hot knife and wipe between cuts.

Store in the refrigerator up to 5 days or freeze up to 2 months.

Try using gluten-free graham crackers and flour for a gluten-free version.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 24g
Sodium: 260mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg