Description
A bright and refreshing lemon cheesecake adorned with a luscious raspberry ribbon, perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Raspberry Ribbon:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until well combined.
- Layer the Cheesecake: Pour half of the cheesecake batter over the crust, spreading it evenly.
- Make the Raspberry Ribbon: In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring constantly, until raspberries break down and the mixture thickens. Allow to cool slightly.
- Add Raspberry Ribbon: Spoon half of the raspberry mixture over the cheesecake batter in the pan. Pour the remaining cheesecake batter on top. Swirl the remaining raspberry mixture into the top layer of cheesecake batter.
- Bake: Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Cool and Refrigerate: Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Notes
For added garnish, serve with fresh raspberries and a dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes