Description
A creamy cheesecake with a tangy lemon flavor and a sweet raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
- Pour filling over crust.
- Drop spoonfuls of raspberry jam onto the filling and swirl with a knife.
- Bake for 50-55 minutes or until set.
- Cool completely before serving.
Notes
- Chill cheesecake for at least 4 hours before serving.
- Use room-temperature ingredients for smoother texture.
- Adjust lemon zest for more or less tang.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: lemon raspberry cheesecake, dessert, creamy cheesecake, homemade cheesecake