Raspberry Lemon Cheesecake: 7 Bright Luscious Layers
A creamy lemon cheesecake layered with vibrant raspberry sauce on a buttery graham cracker crust.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar
24 ounces cream cheese softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 1/2 cups raspberries fresh or frozen
1/4 cup sugar for raspberry sauce
1 tablespoon lemon juice for raspberry sauce
Instructions
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Prepare crust and bake 10 minutes.
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time.
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Stir in sour cream, lemon zest, and juice.
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Pour into crust.
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Cook raspberries with sugar and lemon juice and strain if desired.
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Swirl raspberry sauce into batter or reserve for topping.
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Bake in water bath 55 to 65 minutes.
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Cool gradually and refrigerate at least 4 hours.
Notes
Use room-temperature ingredients and avoid overbaking for best texture.