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Lemon Raspberry Cheesecake

15

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Ingredients

FOR THE CRUST:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

FOR THE RASPBERRY SWIRL:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

FOR THE LEMON GLAZE:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Preparation

PREPARE THE CRUST:

  1. Preheat and Prepare Pan:
    Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Mix and Press Crust:
    In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the bottom of a measuring cup to press down and compact the crust.
  3. Bake Crust:
    Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.

PREPARE THE CHEESECAKE FILLING:

  1. Beat Cream Cheese:
    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. It’s crucial that the cream cheese is completely softened to avoid lumps in your cheesecake.
  2. Add Sugar and Sour Cream:
    Gradually add the granulated sugar, continuing to beat until well combined. Mix in the sour cream, fresh lemon juice, and lemon zest. The sour cream adds a slight tang and creaminess to the cheesecake.
  3. Add Eggs and Vanilla:
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Be careful not to overmix at this stage to prevent too much air from being incorporated into the batter, which can cause cracks during baking.
  4. Pour Filling Over Crust:
    Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.

PREPARE THE RASPBERRY SWIRL:

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