Description
A delightful cheesecake that combines creamy richness with sweet and tart raspberry and lemon flavors, perfect for any occasion.
Ingredients
Scale
- 2 1/2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2 1/2 cups fresh or frozen raspberries
- 2 1/2 tsp sugar
- 2 1/4 cups graham cracker crumbs
- 10 tbsp salted butter, melted
- 3 tbsp sugar
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 6 tbsp lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
Instructions
- In a small bowl, mix cornstarch, lemon juice, and warm water. In a saucepan, cook the raspberries with sugar for about 3 minutes until juices release. Add cornstarch mixture and cook for another 3 minutes until thickened. Puree and strain the mixture to cool.
- Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into a springform pan and bake for 10 minutes.
- Reduce oven temperature to 300°F (150°C). In a large bowl, beat cream cheese, sugar, and flour until smooth. Add sour cream, lemon juice, and zest, mixing well. Then, add the eggs one at a time until fully incorporated.
- Pour most of the cheesecake filling into the crust. Add raspberry filling in dollops and swirl gently. Pour remaining cheesecake filling on top and swirl again for a marbled effect.
- Place the cheesecake in a water bath and bake for 1 hour and 25 minutes.
- Turn off the oven and let the cheesecake cool inside for 30 minutes. Then let cool completely in the refrigerator.
- Once cooled, remove from the pan. Garnish with fresh raspberries and lemon slices before serving.
Notes
Serve chilled, optionally with whipped cream or powdered sugar. Store in an airtight container for up to one week in the refrigerator, or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: cheesecake, lemon, raspberry, dessert, baking, sweet, tart