Description
A creamy cheesecake featuring a delicious lemon and raspberry swirl, offering a delightful balance of tangy and sweet flavors.
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, chill the cheesecake overnight to allow flavors to meld. Use hot water to rinse your knife between cuts for clean slices.