Description
A delicious dessert that combines refreshing lemon flavor with the tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl. Press this mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar together in a large mixing bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, and lemon zest.
- Pour half of the cheesecake batter into the prepared crust.
- Mix the raspberries with the remaining batter and swirl with a spoon.
- Pour the remaining batter on top and swirl again for a marbled effect.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour. Then refrigerate for at least 4 hours or overnight. Serve chilled.
Notes
Serve chilled and garnish with fresh raspberries and whipped cream for extra flavor. Store in the refrigerator for 5-7 days or freeze slices for up to 2 months.
- Prep Time: 15 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: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg