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a pale lemon cheesecake swirled with deep pink raspberry ribbons and topped with fresh berries, one slice plated, on a white scalloped plate in a wide horizontal shot, on a spring table with lemon halves, bright airy light, shallow depth of field, landscape orientation

Raspberry Lemon Cheesecake

Slightly sweetened, freshly zested lemon cheesecake, gently swirled with a tart raspberry sauce, and set on a buttery vanilla cookie crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla wafer crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 3 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 cup fresh raspberries

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the wafer crumbs and butter into the pan and bake 8 minutes, then cool.
  3. Simmer the raspberries with a tablespoon of sugar until saucy, then strain out the seeds and cool.
  4. Beat the cream cheese and remaining sugar smooth, then mix in the sour cream, lemon juice, and zest.
  5. Add the eggs one at a time, pour over the crust, then dollop and swirl in the raspberry sauce.
  6. Bake in a water bath 50 to 55 minutes until just set, then cool an hour in the cracked oven.
  7. Refrigerate at least 6 hours before serving.

Notes

Strain the raspberry sauce well unless you don't mind the seeds; either way it's delicious.