Description
A creamy, rich cheesecake with bright lemon flavor and gorgeous raspberry swirls in every slice—sweet, tangy, and totally irresistible.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves, warmed and strained
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Blend in sour cream, then eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
- Pour filling over crust. Drop spoonfuls of raspberry preserves over top; swirl gently with a knife.
- Bake 50-60 minutes until center is set but slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour.
- Chill cheesecake in refrigerator for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American