A creamy, tangy cheesecake with a vibrant raspberry swirl and buttery graham cracker crust.
Author:Chef Sally
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/2 cup raspberry preserves
1 tbsp water
Instructions
1. Prepare the Crust:
Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
Beat cream cheese and 1 cup sugar until smooth. Add sour cream, then eggs one at a time. Mix in lemon juice, zest, and vanilla.
Warm raspberry preserves with water until smooth. Pour cheesecake batter over crust. Drop spoonfuls of raspberry mixture on top and swirl with a knife.
Bake for 50-60 minutes until edges are set and center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours.