Description
A refreshing cheesecake infused with zesty lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup sour cream
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1 cup fresh raspberries
- Graham cracker crust
Instructions
- Preheat your oven to 325°F (160°C).
- Beat the cream cheese with your mixer until smooth.
- Add sour cream and sugar, mixing on low until creamy.
- Beat in the eggs one at a time until fluffy.
- Pour in the vanilla extract and lemon juice, mixing well.
- Fold in the fresh raspberries gently.
- Pour the filling into the graham cracker crust.
- Bake for 45-50 minutes until edges are set.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
- Serve chilled and enjoy!
Notes
For the best flavor, use fresh lemon juice and allow cheesecake to cool properly. Can be made in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg