Description
A delightful Raspberry Lemon Cheesecake with a creamy filling infused with lemon zest and fresh raspberries, set on a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 325°F (165°C) and lightly grease your 9-inch springform pan.
- Make the crust by combining graham cracker crumbs and melted butter, then pressing it into the bottom of the pan.
- Prepare the filling by beating softened cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Incorporate vanilla extract, lemon juice, lemon zest, and gently fold in fresh raspberries.
- Pour the cheesecake batter over the prepared crust, smoothing the top.
- Bake for 55-60 minutes until the edges are set and the center is slightly jiggly.
- Cool in the oven with the door ajar for an additional hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Serve with additional raspberries if desired.
Notes
Chill overnight for best flavor. Can use frozen raspberries if fresh are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg