Lemon Raspberry Cheesecake
Lemon Raspberry Cheesecake with a creamy filling, tangy lemon flavor, and sweet raspberry swirl.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- 2 tablespoons sugar
- 24 oz cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- 2 tablespoons sugar
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 325°F and prepare a springform pan.
- Mix graham cracker crumbs, melted butter, and sugar, then press into pan.
- Bake crust for 8–10 minutes and let cool.
- Cook raspberries, sugar, and cornstarch until thickened, then set aside.
- Beat cream cheese and sugar until smooth.
- Add sour cream and mix well.
- Add eggs one at a time, mixing gently.
- Stir in lemon juice, zest, and vanilla.
- Pour filling over crust.
- Add raspberry mixture and swirl with a knife.
- Bake for 50–60 minutes until center is slightly set.
- Cool gradually, then refrigerate for at least 4 hours before serving.
Notes
Do not overmix batter to prevent cracks.
Use room temperature ingredients for smooth texture.
Cool cheesecake slowly for best results.
Use room temperature ingredients for smooth texture.
Cool cheesecake slowly for best results.