Description
A showstopping Raspberry Lemon Cheesecake featuring a buttery graham cracker crust, creamy filling, and vibrant raspberry swirls, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups full-fat cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
- Combine graham cracker crumbs with melted butter until well-blended. Press this mixture firmly into the bottom of your prepared pan to form the crust.
- Beat the cream cheese, sugar, and vanilla extract together until the mixture is smooth and fluffy.
- Add in the eggs one at a time, mixing thoroughly after each addition. Then, incorporate the fresh lemon juice and lemon zest.
- Fold in the raspberries, being careful not to break them up too much.
- Pour the creamy mixture into the prepared crust, smoothing out the top with a spatula.
- Bake for 50-60 minutes. The center should be set but slightly wobbly, indicating it’s done.
- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about an hour.
- Refrigerate the cheesecake overnight to let it fully set.
- Dust with powdered sugar, slice, and enjoy the heavenly flavors!
Notes
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American