Print

Lemon Raspberry Delight

Print Recipe

A fresh, creamy lemon cheesecake topped and filled with bright raspberries, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
  2. In a separate bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar, beating until creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon juice and zest until well combined.
  5. Fold in fresh raspberries gently.
  6. Pour the cheesecake batter over the crust.
  7. Bake for 50-60 minutes, or until the center is set.
  8. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
  9. Garnish with additional raspberries and lemon zest if desired.

Notes

For neat slices, use a warm, clean knife. This cheesecake can be made a day ahead and stored in the fridge.

Nutrition

Find it online: https://voxrecipes.com/lemon-raspberry-delight/