Description
A rich and creamy cheesecake with bright lemon flavor and beautiful raspberry swirls, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries (for swirl and garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of pan. Bake 10 minutes. Cool.
- Make filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing after each. Add lemon juice, lemon zest, vanilla, and sour cream; mix until combined.
- Pour filling over crust. Drop spoonfuls of raspberry preserves and fresh raspberries on top. Use a knife to swirl gently.
- Place springform pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
- Bake 55-65 minutes, until center is almost set but slightly jiggly. Turn off oven, leave cheesecake in oven with door ajar for 1 hour.
- Remove cheesecake from water bath; cool completely on wire rack. Refrigerate for at least 4 hours or overnight.
- Garnish with fresh raspberries and lemon slices before serving.
Notes
For best results, use room temperature ingredients and chill overnight. You can customize the swirl with other berry preserves.