Ingredients
- Graham cracker crumbs
- Unsalted butter
- Full-fat cream cheese
- Granulated sugar
- Fresh lemons
- Large eggs
- Raspberry puree
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes until golden.
- In a bowl, beat softened cream cheese until smooth. Gradually add sugar until no lumps remain. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gently fold half of the raspberry puree into the cheesecake batter for swirls. Pour the filling over the cooled crust and smooth it out.
- Bake for 50-60 minutes until slightly jiggly in the center. Cool completely, then refrigerate overnight.
- Before serving, drizzle with remaining raspberry puree and garnish with fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg