Ingredients
- Crushed graham crackers
- Unsalted butter
- Cream cheese
- Granulated sugar
- Fresh lemons (juice and zest)
- Raspberries (fresh or thawed frozen)
- Eggs
- Sour cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a springform pan.
- Mix crushed graham crackers with melted butter, then press into the bottom of the pan to form the crust.
- Beat softened cream cheese until smooth, adding sugar gradually until well combined. Scrape down the sides.
- Mix in lemon juice and zest until fully blended.
- Add eggs one at a time, incorporating each before adding the next, then gently fold in sour cream.
- Warm raspberries in a saucepan until they break down into a sauce. Allow to cool slightly before swirling into the cheesecake batter.
- Pour cheesecake batter over crust, swirl raspberry sauce on top with a knife for a marbled effect.
- Bake for 60 minutes or until edges are set but center is slightly jiggly; cool gradually in the oven with the door cracked open.
- Chill in the fridge for at least four hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 392
- Sugar: 28g
- Sodium: 295mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg