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Raspberry Lemon Cheesecake with Bright Citrus Flavor

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A zesty lemon cheesecake swirled with sweet-tart raspberry sauce, baked on a buttery graham cracker crust for a refreshing and creamy dessert.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup sugar

  • 6 tbsp melted butter

For the Raspberry Swirl:

  • 1 ½ cups raspberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch

For the Filling:

  • 24 oz cream cheese, softened

  • 1 cup sugar

  • 3 large eggs

  • ½ cup sour cream

  • 3 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 325°F. Mix crust ingredients and press into 9″ springform pan. Bake 10 mins. Cool.

  • In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Simmer until thickened. Optional: strain to remove seeds. Cool.

  • Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.

  • Pour filling over crust. Drop raspberry sauce on top and swirl with a knife.

  • Bake in a water bath for 55–65 mins. Let cool 1 hour in the oven, then chill at least 6 hours.

  • Garnish with more raspberry sauce and fresh berries before serving.

Notes

Store refrigerated up to 4 days. Freeze up to 2 months without toppings.

Find it online: https://foodemily.com/raspberry-lemon-cheesecake-with-bright-citrus-flavor/