Description
A rich and creamy cheesecake with a tangy lemon flavor, topped with fresh raspberry sauce for a refreshing dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
- 2 tablespoons water
Instructions
- Preheat oven to 160°C (325°F). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form a crust.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, mixing after each addition. Stir in sour cream, flour, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour batter over the crust and smooth the top.
- Bake for 55–60 minutes or until the center is almost set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Remove and chill in the refrigerator for at least 4 hours or overnight.
- For raspberry topping: In a saucepan, combine raspberries, raspberry jam, and water. Cook over medium heat until sauce thickens slightly, about 5 minutes. Cool before topping cheesecake.
- Spread raspberry sauce over chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for a smooth batter.
- Wrap the springform pan with foil and bake in a water bath to prevent cracks.
- Garnish with extra fresh raspberries and lemon slices for presentation.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American