Description
Indulge in the creamy and tangy flavors of this Raspberry Lemon Cheesecake. A buttery graham cracker crust holds a luscious lemon-infused cheesecake filling topped with a vibrant raspberry puree.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1 cup plus 2 tbsp sugar, divided
- 6 tbsp butter, melted
Cheesecake Filling:
- 3 cups (12 oz.) raspberries, divided
- 1 tbsp zest and juice from 1 lemon
- 4 packages (8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
- 4 eggs
Raspberry Puree:
- 400g frozen raspberries
- 46g sugar
Instructions
- Prepare Crust: Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into the bottom of a springform pan.
- Make Filling: Blend 2 cups raspberries, lemon zest, and juice. Beat cream cheese, remaining sugar, and eggs. Fold in raspberry mixture. Pour over crust.
- Bake: Bake at a low temperature until set. Cool and refrigerate.
- Prepare Raspberry Puree: Cook raspberries and sugar until thickened. Strain and cool.
- Serve: Drizzle cheesecake with raspberry puree before serving.
Notes
- You can top the cheesecake with fresh raspberries for added freshness.
- For a smoother raspberry puree, blend it after cooking and straining.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 105 mg