Description
Experience the bliss of raspberry lemonade cheesecake, a delightful fusion of creamy cheesecake and vibrant raspberry flavor, all atop a buttery graham cracker crust. This dessert balances sweet and tart notes, making every bite refreshingly enjoyable. Perfect for summer gatherings or cozy family dinners, this cheesecake is bound to impress and leave everyone craving more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup fresh raspberries
- ¼ cup freshly squeezed lemon juice
- 2 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and ¼ cup sugar until well mixed. Press into the bottom of a springform pan.
- Bake the crust for 8-10 minutes until golden brown, then let it cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add the remaining sugar, then mix in sour cream, lemon juice, vanilla extract, and eggs until combined. Gently fold in fresh raspberries.
- Pour the filling over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg