Ingredients
Equipment
Method
Step‑by‑Step Instructions for Lemon Raspberry Cheesecake
- Preheat the oven to 325°F (163°C).
- Combine crushed graham crackers with melted butter, press into the springform pan, and bake for 10 minutes.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy for about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition for about 4-5 minutes.
- Gently fold in sour cream, lemon juice, and raspberry puree until combined.
- Pour the filling into the crust and smooth the top. Bake for 50-60 minutes until edges are set.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
- Transfer the cheesecake to the refrigerator for at least 4 hours or overnight before serving.
Nutrition
Notes
This cheesecake can be made a day in advance for convenient preparation.
