Description
A delightful dessert that combines the tartness of lemon with the sweetness of raspberries, creating a visually appealing and creamy cheesecake perfect for gatherings.
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
- 1/2 cup raspberry puree
- 1 tbsp sugar
- 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.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl; press into the bottom of the pan to form a crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth; add vanilla extract and eggs, one at a time, mixing well. Add sour cream, lemon zest, and lemon juice, and mix until combined.
- Pour half of the cheesecake filling over the crust.
- In separate bowls, mix lemon curd with lemon juice and raspberry puree with sugar; drop spoonfuls onto the cheesecake and swirl gently with a knife.
- Pour remaining cheesecake filling over the swirled layer and smooth the top.
- Bake for 50-60 minutes, or 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 room-temperature cream cheese for a smooth batter and don’t overmix to prevent cracks. Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, lemon, raspberry, dessert