Ingredients
Graham Crackers
1 1/2 cups, finely crushed
Unsalted Butter, melted
6 tablespoons
Granulated Sugar
1/4 cup, for crust
Cream Cheese, softened
24 ounces (three 8-ounce packages)
Granulated Sugar
1 1/4 cups, for filling
Large Eggs
3, room temperature
Sour Cream
1/2 cup, room temperature
Fresh Lemon Juice
1/3 cup
Lemon Zest
1 tablespoon
Raspberries
2 cups, frozen or fresh
Cornstarch
1 tablespoon
Powdered Sugar
As needed, for garnish
Instructions
Preheat oven to 350°F (180°C)
Mix graham crackers with butter, sugar, and a pinch of salt into a crumbly dough
Press the crust into a 9-inch springform pan and bake for 8-10 minutes
Blend cream cheese, 1 1/4 cups sugar, eggs, and sour cream until smooth
Add lemon juice and zest, then pour half into the cooled crust
In a separate bowl, mash raspberries with cornstarch to make a smooth puree
Swirl the raspberry puree into lemon cheese layer
Bake for 45-50 minutes until center is just set
Chill for at least 4 hours before serving
Notes
Use room temperature eggs and cream cheese for smooth texture
Chill cake slowly to avoid cracking the filling
Substitute graham crackers with digestive biscuits or vanilla wafers if preferred
Add more lemon zest for extra brightness in tailoring the recipe
- Prep Time: 30
- Cook Time: 60
- Category: Lemon & Lime Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of 9-inch cake)
- Calories: 450
- Sugar: 30g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg