Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries
- 2 tbsp granulated sugar (for raspberries)
- 1 tbsp lemon juice (for raspberries)
Instructions
- Prepare the Raspberry Swirl: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for about 5-7 minutes until thickened. Strain through a fine mesh strainer to remove seeds.
- Preheat the Oven: Set your oven to 325°F (163°C).
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a springform pan and bake for 8-10 minutes until lightly golden. Allow it to cool.
- Prepare the Filling: Beat softened cream cheese until smooth. Gradually add sugar while mixing, then incorporate sour cream, lemon zest, lemon juice, and vanilla extract. Mix well before adding eggs one at a time on low speed.
- Assemble: Pour the filling over the cooled crust and drop spoonfuls of raspberry sauce on top; swirl gently with a knife.
- Bake: Bake for 55-65 minutes until set around edges but slightly jiggly in the center. Turn off oven and let it cool inside for an hour.
- Chill: Refrigerate for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 366
- Sugar: 26g
- Sodium: 295mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 97mg