Exquisite Lemon Raspberry Cheesecake
This luxurious lemon raspberry cheesecake combines creamy cheesecake with a delightful raspberry swirl, creating a perfect dessert for any occasion. Its rich flavors and elegant presentation will impress your guests and satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 24 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup raspberry preserves
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake batter over the crust in the springform pan. Drop spoonfuls of raspberry preserves on top of the batter and use a knife to swirl them into the batter.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool completely before removing the rim of the pan.
- Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
- Before serving, garnish with lemon slices, fresh raspberries, and a sprinkle of crystallized sugar.
Nutrition
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg