Description

A creamy, tangy, and sweet cheesecake featuring a graham cracker crust, lemon-infused filling, and a stunning raspberry swirl. Perfect for celebrations or indulgent treats.

Ingredients

1 ½ cups (≈150 g) graham cracker crumbs (or digestive biscuit crumbs)

¼ cup (≈50 g) granulated sugar

6 Tbsp (≈85 g) unsalted butter, melted

24 oz (about 680 g) full‑fat cream cheese, softened to room temperature

½ cup (≈100 g) granulated sugar

Zest of 1 large lemon

2 Tbsp fresh lemon juice

2 tsp vanilla extract

3 large eggs, room temperature

½ cup (≈120 ml) sour cream, room temperature

1 cup (≈125 g) raspberries (fresh or frozen)

1 Tbsp lemon juice (for raspberries)

2 Tbsp granulated sugar (for raspberries)

1 tsp cornstarch (optional, for thicker swirl)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325 °F (160 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Set aside.
In a large bowl, beat the cream cheese and ½ cup sugar until completely smooth.
Add the lemon zest, 2 Tbsp lemon juice, and vanilla extract. Mix well.
Beat in the eggs one at a time, mixing just until incorporated. Stir in the sour cream until smooth and creamy.
In a small saucepan, combine raspberries, 1 Tbsp lemon juice, and 2 Tbsp sugar. Add cornstarch if desired for a thicker consistency. Cook over medium heat until berries break down and sauce thickens slightly. Cool, and strain if a smooth texture is preferred.
Pour ¾ of the cheesecake batter into the prepared crust. Drop spoonfuls of half the raspberry sauce on top and swirl gently with a knife.
Add remaining cheesecake batter and top with more raspberry sauce. Swirl again to create a marbled pattern.
Wrap the outside of the pan with foil. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
Bake for 60–70 minutes, or until edges are set and the center still slightly jiggles.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes.
Remove from water bath, then let it cool completely at room temperature.
Chill in the refrigerator for at least 4 hours or preferably overnight before serving.
To serve, run a knife around the edge, remove springform ring, and slice. Optionally garnish with fresh raspberries and lemon slices.

Notes

Use a water bath to prevent cracking.

Chill the cheesecake thoroughly for best texture and flavor.

Can be made a day or two in advance.

Frozen raspberries work well—no need to thaw.

Optional to strain raspberry sauce for a smoother swirl.

Store in fridge up to 5 days, or freeze slices up to 2 months.

Don't reheat cheesecake—serve cold or at room temperature.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420
Sugar: 24g
Sodium: 260mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg