I love when berries start to come in season. I’ve made this cheesecake twice now and it gets better every time. This would be a perfect summer time dessert and a great dessert idea for the upcoming Memorial Day holiday. I made this for my mom for Mother’s Day and she loved it.
A few important things, be sure to let your cream cheese come to room temperature beforehand. The cream cheese is much easier to mix when it’s softened and allows for a smoother, creamier filling. You’ll also want to make the graham cracker crust a little ahead of time and set it aside to cool.
The original recipe I adapted this from suggested lining the pan with parchment paper. This worked like a charm and made it easier to pull the entire cheesecake out in one piece and then cut into squares. If you don’t have parchment paper, no worries. Just be sure to spray your pan well.
I only used 1/3 cup of raspberries to make the swirl, but you can use more than that if you like. You could also fold some raspberries in with the cream cheese filling too! Enjoy!
- 9 graham crackers
- 3 tbsp. butter, melted
- 2 tbsp. sugar
- 16 oz. cream cheese, room temperature
- 2 large eggs
- 2/3 cup granulated sugar
- 2 lemons, juiced and zested
- 1/3 cup raspberries
- 1 tbsp. sugar
- Preheat oven to 325 degrees. Spray or line an 8x8 baking pan with parchment paper and set aside.
- Place graham crackers in a food processer and process until you have small crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
- For the filling, use a handheld mixer or stand mixer to blend the cream cheese until smooth. Add in one egg at a time, mix thoroughly after each one. Mix in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
- For the raspberry swirl, blend the raspberries with the sugar. At this point you can strain the mixture to remove the seeds if you would like.
- Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
- Bake at 325 for about 35 minutes.
- Allow to cool completely, then refrigerate for at least 3 hours or overnight.
- Cut into squares and enjoy!