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–+ servings

Raspberry Lemon Cheesecake

A delightful cheesecake with a fresh raspberry and lemon twist.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • ¼ cup Sugar
  • ½ cup Butter, melted

Filling

  • 24 oz Cream cheese, softened
  • 1 cup Sugar
  • 3 units Eggs
  • 1 tablespoon Lemon zest
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract

Topping

  • 1 cup Raspberry preserves
  • 1 cup Fresh raspberries

Instructions 

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  4. Pour filling over crust. Bake for 60 minutes or until center is set. Cool completely.
  5. Spread raspberry preserves over the top of the cooled cheesecake. Garnish with fresh raspberries. Refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 350mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Lemon, Raspberry
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