Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, puree fresh raspberries with powdered sugar and lemon juice.
- Pour half of the cream cheese mixture over the crust, then drop spoonfuls of the raspberry puree. Pour the remaining cream cheese mixture on top.
- Swirl the raspberry puree through the cheesecake mixture with a knife.
- Bake for 50-60 minutes, or until the center is set.
- Cool to room temperature and then refrigerate for at least 4 hours before serving.
Notes
- Make sure the cream cheese is thoroughly softened for a smooth filling.
- You can substitute frozen raspberries if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg