Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes until set, then let it cool.
Making the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese with sugar until smooth and fluffy.
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla and lemon juice.
- Pour the mixture over the cooled crust.
- Bake for about an hour until the edges set but the center still wobbles.
- Turn off the oven and crack the door slightly to cool for an hour.
- Chill in the fridge for at least four hours or overnight.
Making the Raspberry Sauce
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for about 10 minutes until raspberries break down.
- Strain through a fine-mesh sieve to remove seeds and let it cool.
Serving
- Release the cheesecake from the springform pan and serve it with the raspberry sauce on top.
- Optional: sprinkle fresh raspberries on top.
Nutrition
Notes
For a gluten-free version, use gluten-free graham crackers or almond flour for the crust. Consider adding flavor variations like almond extract or orange zest for a unique twist.