Description
A creamy, zesty cheesecake infused with bright lemon flavor and ripples of sweet raspberry — a slice of pure sunshine.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup butter (melted)
- 3 (8 oz) packages cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ¼ cup raspberry jam (slightly warmed)
- 1 tsp vanilla extract
- Whipped cream and lemon slices for garnish
Instructions
- Preheat oven to 325°F and line a springform pan with parchment paper.
- Combine graham cracker crumbs and melted butter; press into the pan base to form the crust.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
- Pour batter over crust and drop spoonfuls of raspberry jam on top; swirl gently with a knife to create marbled patterns.
- Bake 55–65 minutes until edges are set but center slightly jiggles; cool completely.
- Chill at least 4 hours or overnight for best texture.
- Garnish with whipped cream, lemon curls, and fresh raspberries before serving.
Notes
- For best results, chill the cheesecake overnight.
- Ensure cream cheese is softened for a smooth batter.
- Use fresh raspberries for garnish if available.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg