Description
Indulge in the perfect blend of sweet and tart flavors with this Raspberry Lemon Cheesecake. A graham cracker crust holds a creamy lemon-infused cheesecake topped with a vibrant raspberry puree, making it a delightful dessert for any occasion.
Ingredients
Scale
Cheesecake:
- 2 cups graham cracker crumbs
- 1 cup plus 2 tbsp. sugar, divided
- 6 tbsp butter, melted
- 3 cups (12 oz.) raspberries, divided
- 1 tbsp zest and juice from 1 lemon
- 4 pkg (8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
- 4 eggs
Raspberry puree:
- 400g frozen raspberries
- 46g sugar
Instructions
- Prepare the crust: Mix graham cracker crumbs, 2 tbsp. sugar, and melted butter. Press onto the bottom of a springform pan.
- Make the filling: Blend cream cheese, remaining sugar, lemon zest, lemon juice, and eggs until smooth. Pour over crust.
- Bake: Bake in a preheated oven until set. Cool, then refrigerate.
- Prepare the raspberry puree: Cook raspberries and sugar until thickened. Strain and cool.
- Serve: Pour raspberry puree over chilled cheesecake before slicing and serving.
Notes
- You can garnish the cheesecake with fresh raspberries and lemon zest for an extra pop of color and flavor.
- For a shortcut, you can use store-bought raspberry sauce instead of making your own puree.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Cheesecake recipe, Lemon dessert, Raspberry dessert, Homemade dessert, Fruit cheesecake