Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs (or gluten-free cookies)
• ¼ cup melted butter or coconut oil
• 2 tbsp brown sugar
For the filling:
• 24 oz cream cheese, softened (3 blocks)
• ¾ cup granulated sugar
• 3 eggs
• ⅓ cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
For the raspberry swirl:
• ½ cup fresh or frozen raspberries (thawed if frozen)
• 1 tbsp sugar
• ½ tsp lemon juice
• 1 tsp cornstarch (optional, for thickness)
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Beat in lemon juice, zest, vanilla, and sour cream until silky.
- Pour over crust.
- Make the swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat 5–7 minutes, mashing berries as they soften. Stir in cornstarch (if using) and simmer 1 minute more until thickened. Cool completely.
- Drop spoonfuls of cooled raspberry sauce over the cheesecake. Use a knife to gently swirl into the batter—don’t overmix!
- Bake 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Serve chilled—each slice is a masterpiece of citrus and berry!
✨ Garnish with fresh raspberries and mint for extra elegance.
💡 Pro tip: Wipe your knife with hot water between slices for clean cuts.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 360 , Net Carbs: 30g , Fats: 24g , Protein: 7g