Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¾ cup granulated sugar (divided)
- 24 oz cream cheese, softened
- 1 cup sour cream
- 2 large fresh lemons (zest and juice)
- 1 cup raspberry purée
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the bottom of the pan and bake for 10 minutes.
- Beat cream cheese until smooth in another bowl. Gradually add remaining sugar, then stir in sour cream, lemon zest, lemon juice, and eggs until combined.
- Pour half of the filling over the crust; drizzle with raspberry purée. Add remaining filling and top with more purée; swirl gently.
- Bake for about 50-60 minutes until set but slightly jiggly in the center.
- Let cool completely before refrigerating for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Substitute raspberries with strawberries or blueberries for a different flavor twist. Add a splash of vanilla extract to enhance the filling's taste. Ensure all ingredients are at room temperature for a smooth texture.
