Lemon Raspberry Cheesecake
A bright and creamy cheesecake with tangy lemon and sweet raspberry swirls, perfect for summer gatherings and special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs Finely crushed for a compact crust.
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 1 cup cream cheese, softened Use full-fat for best texture.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice Fresh juice is recommended.
- 1 each Zest of 1 lemon Enhances lemon flavor.
- 1 cup raspberry puree Fresh or thawed frozen raspberries.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan.
- In a clean bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing on low speed until incorporated.
- Fold in sour cream, lemon juice, and lemon zest until just combined.
Assembly
- Pour half the batter over the crust, smoothing gently.
- Dollop the raspberry puree on top and swirl with a knife.
- Pour the remaining batter and repeat the swirling process.
Baking
- Bake for 55–60 minutes until the edges are set and the center is slightly jiggly.
- Cool in the turned-off oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, ensure your cream cheese is at room temperature before mixing. The cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months.