Description
A creamy cheesecake with a delightful lemon flavor, swirled with sweet raspberry preserves for a beautiful and delicious dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup raspberry preserves
- 3 large eggs
Instructions
- Preheat the oven to 325F (160C). Grease a springform pan.
- In a bowl, combine graham cracker crumbs and melted butter, pressing the mixture into the bottom of the pan.
- In another bowl, beat cream cheese, sugar, and lemon juice until smooth, adding eggs one at a time until fully incorporated.
- Pour half of the cheesecake batter into the pan, then swirl in half of the raspberry preserves. Repeat with the remaining batter and preserves.
- Bake for 50-60 minutes, or until the center is set. Refrigerate for at least 4 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing to create a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
