Description
A luscious Raspberry Lemon Cheesecake featuring a creamy filling with a buttery graham cracker crust and vibrant raspberry swirls.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a medium bowl, then press into the springform pan.
- Beat softened cream cheese with sugar in a large mixing bowl until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract, lemon juice, and lemon zest, then gently fold in raspberries.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 55-60 minutes until edges are set but center jiggles slightly.
- Cool cheesecake in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Release the cheesecake from the springform pan and serve with whipped cream or raspberries.
Notes
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, raspberry, lemon, dessert, summer, sweet