Description
A delicious and refreshing cheesecake infused with raspberry and lemon flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup sugar (divided)
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
- 2 tablespoons water
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and remaining sugar until smooth.
- Add sour cream, vanilla extract, lemon zest, and lemon juice. Mix well.
- Add eggs, one at a time, mixing on low speed until just blended.
- Bake the Cheesecake:
- Pour the cream cheese mixture over the cooled crust.
- Bake for 55-60 minutes or until the center is set.
- Remove from oven and cool to room temperature. Refrigerate for at least 4 hours.
- Prepare the Raspberry Topping:
- In a small saucepan, heat raspberry jam and water over low heat, stirring until smooth.
- Arrange fresh raspberries on top of the cheesecake.
- Drizzle raspberry sauce over the raspberries.
- Final Touches:
- Garnish with fresh mint leaves before serving.
Notes
- Ensure cream cheese is fully softened to prevent lumps in your filling.
- To avoid cracks, do not overbake the cheesecake.
- Chill the cheesecake overnight for best flavor and texture.
- If you prefer a thicker crust, increase the graham cracker crumbs to 2 1/2 cups.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice