Description
This Lemon Raspberry Cheesecake combines creamy cheesecake with tart lemon and sweet raspberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 32 ounces cream cheese, softened
- 1 1/2 cups sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
- Bake crust for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add lemon juice and lemon zest; mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream.
- Gently fold in raspberries.
- Pour batter over crust.
- Bake for 55-70 minutes, or until the center is almost set.
- Let cool completely before refrigerating for at least 4 hours.
Notes
- For a smoother cheesecake, ensure cream cheese is fully softened.
- Gently fold in raspberries to prevent bleeding.
- Cool cheesecake slowly to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg