Description
A delightful dessert that combines rich, creamy cheesecake with zesty lemon and sweet tart raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup lemon curd
- 1 tbsp lemon juice
- Yellow food coloring (optional)
- 1/2 cup raspberry puree
- 1 tbsp sugar
- Red food coloring (optional)
- Lemon zest curls for garnish
- Fresh raspberries for garnish
- Whipped cream for garnish
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar to make the crust; press firmly into the bottom of the pan.
- Beat cream cheese and sugar until smooth, then add vanilla and eggs one at a time. Mix in sour cream, lemon zest, and lemon juice. Pour half over the crust.
- Mix lemon curd and lemon juice (with yellow food coloring if desired) in one bowl; mix raspberry puree and sugar (with red food coloring if desired) in another. Drop mixtures onto cheesecake filling and swirl gently with a knife. Pour remaining filling over top.
- Bake for 50-60 minutes until center is set. Cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
- Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.
Notes
Use fresh lemons for the best flavor. Store leftovers tightly wrapped in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: cheesecake, lemon, raspberry, dessert, baking