Description
A delightful dessert that combines creamy cheesecake with tangy lemon and sweet raspberry flavors, perfect for celebrations or gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1 cup raspberry sauce
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of a 9-inch springform pan.
- Beat softened cream cheese and granulated sugar together until smooth using an electric mixer (2-3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and lemon juice until combined and smooth.
- Pour cheesecake batter over the prepared crust in the springform pan.
- Drizzle raspberry sauce on top and swirl into the batter for a marbled effect.
- Bake for 50-60 minutes until the center is set but slightly jiggles when shaken.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Tip: Ensure cream cheese and eggs are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg