Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Juice and zest of 2 lemons
- 1 cup sour cream
- 1 cup fresh raspberries
- ¼ cup sugar (for raspberry swirl)
- 1 tablespoon lemon juice (for raspberry swirl)
- 1 tablespoon cornstarch (for raspberry swirl)
- 1 tablespoon water (for raspberry swirl)
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until crumbly. Press into the bottom of a springform pan and bake for about 10 minutes. Let cool.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla; mix well. Add eggs one at a time, followed by lemon juice, zest, and sour cream until combined.
- In a saucepan, heat raspberries, sugar, lemon juice, cornstarch, and water until thickened (5-7 minutes). Remove from heat to cool slightly.
- Pour cheesecake filling over crust; dollop raspberry sauce on top and swirl gently with a knife.
- Bake for 60-70 minutes or until edges are set but center is slightly jiggly. Cool in the oven with the door ajar for one hour, then refrigerate for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg