Ingredients
Method
- Crush graham crackers into fine crumbs using a food processor or baking sheet.
- Stir in melted butter and sugar until the mixture resembles damp sand.
- Line an 8-inch springform pan with parchment. Press crust firmly into the bottom, then lift the parchment to level it.
- Bake the crust at 350°F (175°C) until golden, about 10 minutes. Let cool.
- In a large bowl, beat cream cheese with ¾ cup sugar at medium speed until smooth.
- Add heavy cream and beat for 1 minute.
- Incorporate eggs one at a time, blending well after each. Stir in lemon zest, lemon juice, and vanilla.
- Pour the mixture into the cooled crust.
- Spread ½ of the raspberry sauce at the bottom before adding the cream cheese mixture. Swirl remaining sauce on top using a knife.
- Bake at 325°F (160°C) for 45 minutes. Avoid opening the oven for the first 20 minutes.
- Cool the cheesecake completely before refrigerating for 2–3 hours to set.
- Top with reserved fresh raspberries and serve chilled.
Notes
For dietary needs: substitute graham crackers with digestive biscuits or gluten-free crackers, use vegan alternatives for cream cheese and heavy cream. Pressing the crust with a layer of parchment prevents uneven rising. Chill thoroughly to avoid a shaky texture. Adjust sugar in the filling to reduce sweetness if desired.