🍋🍇 Lemon Raspberry Cheesecake – A Perfect Balance of Tart and Sweet! 🍰✨
Smooth, creamy cheesecake infused with tangy lemon and swirled with vibrant raspberry—an irresistible dessert for any occasion.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Raspberry Swirl
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat Oven: Set oven to 325°F (165°C). Grease a 9-inch springform pan.
- Make Crust: Mix graham crumbs, sugar, and melted butter. Press into pan bottom. Bake 10 minutes, cool.
- Prepare Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, lemon juice, and zest.
- Make Raspberry Swirl: Cook raspberries, sugar, and lemon juice 5–7 minutes until broken down. Strain seeds.
- Assemble: Pour filling over crust. Drop spoonfuls of raspberry sauce, swirl gently with toothpick.
- Bake: Bake 50–60 minutes until set but center slightly jiggles. Cool in oven 1 hour.
- Chill: Refrigerate at least 4 hours or overnight. Remove from pan, slice, and serve.
Details
- Prep Time: 20 minutes
- Bake Time: 50–60 minutes
- Total Time: ~5 hours (including cooling & chilling)
- Yield: 10–12 slices
- Calories: ~300–350 per slice
✨ Fresh, fruity, and creamy—this Lemon Raspberry Cheesecake is the perfect balance of tart and sweet!