Description
A delicious cheesecake with a lemon and raspberry flavor.
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
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs, sour cream, and lemon juice. Mix until well combined.
- Pour batter over the crust in the pan.
- Drop spoonfuls of raspberry puree and fresh raspberries on top. Swirl gently with a knife.
- Bake for 60 minutes or until the center is set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from oven, cool to room temperature, and refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for the best flavor.
- Let the cheesecake sit overnight for improved taste.
- Top with additional raspberry puree before serving if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake factory lemon raspberry cream cheesecake recipe