Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 cups fresh raspberries, divided
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into a greased 9-inch springform pan.
- Bake the crust for 8-10 minutes until lightly golden and allow to cool.
- In a large bowl, beat softened cream cheese with sugar until smooth. Mix in sour cream, vanilla extract, and lemon juice until well combined.
- Gently fold in half of the fresh raspberries. Pour the mixture over the cooled crust evenly.
- Bake for 45-50 minutes until edges are set but center is slightly jiggly.
- Cool completely before refrigerating for at least 4 hours or overnight for best results. Once chilled, top with remaining raspberries before serving.
Notes
- For added flavor, consider incorporating lemon zest into the filling.
- If fresh raspberries aren’t available, frozen ones can be used without compromising taste.
- Ensure all dairy ingredients are at room temperature for smooth blending.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg