Description
This easy-to-use recipe card includes all the details to make this stunning dessert from scratch. Perfect for saving or printing out for future reference!
Ingredients
Scale
- For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Raspberry Swirl
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5-7 minutes until thickened. Strain and set aside.
- Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes. Cool.
- Make the Filling: Beat cream cheese until smooth. Add sugar, then mix in sour cream, lemon zest, lemon juice, and vanilla. Add eggs one at a time, mixing on low speed.
- Assemble: Pour filling over crust. Drop raspberry sauce on top, swirling with a knife.
- Bake: Bake for 55-65 minutes. Turn off oven and let cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight. Garnish before serving.
Notes
- Make-Ahead Tip: Prepare the cheesecake a day in advance to allow time to chill and set.
- Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 2 months.
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 1 hour