Raspberry Lemonade Cheesecake
Savor the delightful fusion of creamy cheesecake and zesty raspberry lemonade in this easy-to-make dessert. With a buttery graham cracker crust, fresh raspberries, and a smooth filling, this cheesecake is perfect for summer gatherings or cozy family dinners. Each slice serves as a refreshing reminder of sunny picnics and joyful moments with loved ones.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup fresh raspberries (crushed)
- ¼ cup freshly squeezed lemon juice
- 1 cup sour cream
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until combined.
- Press the mixture into a 9-inch springform pan to form the crust and bake for about 10 minutes until lightly golden. Allow to cool.
- In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing just until combined.
- Gently fold in lemon juice, vanilla extract, sour cream, and crushed raspberries.
- Pour the filling over the cooled crust and bake at 325°F (160°C) for about 60 minutes or until edges are set but center jiggles slightly.
- Cool completely, then refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Ensure cream cheese is at room temperature for best mixing results. Substitute raspberries with strawberries or blueberries for a different flavor twist. Add lemon zest for an extra citrus kick.