Description
Lemon Raspberry Cheesecake – A Bright and Creamy Dessert You’ll Crave
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (180g)
- 1/4 cup granulated sugar (50g)
- 6 tablespoons melted butter (85g)
- 24 oz cream cheese, softened (675g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1/2 cup sour cream (120g)
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice (80ml)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup raspberry preserves or purée
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 325°F (160°C). Mix crumbs, sugar, and butter; press into a 9-inch springform pan. Bake 10 minutes and cool.
- Heat raspberry preserves, lemon juice, and cornstarch until thickened; cool slightly.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
- Pour half the filling over crust, add half the raspberries, top with remaining filling and raspberries. Swirl preserves if using.
- Wrap pan in foil and bake in a water bath for 55–70 minutes until center is slightly jiggly.
- Let cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
- Garnish with raspberries, lemon zest, or whipped cream before slicing.
Notes
- Make sure to use room temperature cream cheese for a smooth filling.
- Chill the cheesecake overnight for best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Lemon Raspberry Cheesecake, cheesecake, dessert, spring dessert