Irresistible Lemon Raspberry Cheesecake Recipe in 6 Easy Steps
A creamy baked cheesecake with a tangy lemon flavor and sweet raspberry swirl, perfect for a fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree
- 2 tablespoons sugar
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into a pan and chill.
- Beat cream cheese and sugar until smooth, then add eggs, sour cream, lemon juice, zest, and vanilla. Mix until creamy.
- Pour filling over crust. Drop spoonfuls of raspberry puree and swirl with a toothpick.
- Bake at 325°F (160°C) for 40–45 minutes until set but slightly jiggly in the center.
- Let cool, then refrigerate for at least 4 hours. Top with whipped cream, lemon slices, and raspberries.
Notes
- Use fresh lemon juice for the best flavor.
- Chill the cheesecake thoroughly for a firm texture.
- Swirl the raspberry puree gently to avoid overmixing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://www.homeydishes.com/lemon-raspberry-cheesecake-recipe/