Description
Indulge in the delightful combination of tangy lemon and sweet raspberries with this creamy and decadent Lemon Raspberry Cheesecake. Perfect for any occasion, this dessert is sure to impress your guests!
Ingredients
Scale
Cheesecake Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- Extra raspberries and lemon zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the filling: Beat cream cheese, sugar, eggs, sour cream, flour, lemon zest, lemon juice, and vanilla until smooth. Gently fold in raspberries.
- Bake: Pour batter over crust and bake until set.
- Cool: Let the cheesecake cool in the oven, then chill in the refrigerator.
- Serve: Garnish with raspberries and lemon zest before serving.
Notes
- For best results, use room temperature ingredients.
- Gently fold in raspberries to prevent them from breaking apart.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
