Description
A creamy cheesecake with a swirl of lemon and raspberry flavors, perfect for a refreshing dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup raspberry preserves
- 1/4 cup fresh raspberries
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, and zest.
- Pour half of the filling over the crust. Swirl in raspberry preserves and fresh raspberries. Add the remaining filling.
- Bake for 55-60 minutes or until set. Cool completely, then refrigerate for at least 4 hours.
Notes
For a gluten-free version, use gluten-free graham crackers. Garnish with fresh raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g