Cheesecake with Raspberries and Lemon
A delightful cheesecake featuring a creamy filling with fresh raspberries and a zesty lemon twist, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 whole lemon, zest
- 1 whole lemon, juice
- 1 cup fresh raspberries plus extra for garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In another mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add sugar, followed by the eggs, one at a time. Mix in vanilla extract, lemon zest, and lemon juice.
- Gently fold in the fresh raspberries.
Baking
- Pour the cheesecake filling over the crust and level it out. Bake for about 55-60 minutes.
- Once baked, turn off the oven and let the cheesecake sit for an additional 30 minutes with the door slightly ajar.
Cooling and Serving
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Remove the sides of the springform pan. Garnish with extra fresh raspberries and a sprinkle of powdered sugar, if desired. Slice, serve, and enjoy!
Notes
For a decorative touch, try adding a swirl of raspberry sauce before baking. If your cheesecake cracks, cover it with whipped cream and call it 'rustic chic'.