Description
A delightful lemon cheesecake with vibrant raspberry swirls, capturing the essence of summer in every slice.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz. cream cheese, softened
- 1 cup sugar
- 3 eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until combined. Press mixture firmly into the bottom of a springform pan.
- Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs, one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and lemon zest for added brightness.
- Gently fold in fresh raspberries, reserving a few for decoration.
- Pour the filling over the crust, smoothing the top with a spatula.
- Drop spoonfuls of reserved raspberries on top and swirl gently with a knife for a marbled effect.
- Bake for 50-60 minutes or until the center is set. Allow to cool before refrigerating until completely chilled.
Notes
For best results, prepare the cheesecake a day in advance to allow flavors to meld.
