Description
A creamy and refreshing cheesecake featuring the vibrant combination of zesty lemons and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Press into the bottom of the prepared pan.
- Beat the softened cream cheese and granulated sugar until creamy and smooth.
- Add the sour cream, eggs, lemon juice, and lemon zest. Mix until well combined.
- Pour half of the cheesecake mixture over the crust, then drizzle half of the raspberry puree on top. Create swirls with a knife.
- Repeat the process with the remaining cheesecake mixture and raspberry puree.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Garnish with fresh raspberries before serving.
Notes
This dessert can be made ahead of time for better flavor. Serve with whipped cream, mint leaves, or chocolate shavings for added enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg