Instructions:
1. Preheat your oven to 325°F (165°C).
2. For the base, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture into the bottom of a 9-inch springform pan and chill it for 20 minutes.
3. In a bowl, beat the cream cheese with 3/4 cup sugar until it’s smooth. Add the eggs one at a time, then mix in the lemon zest and vanilla extract. Fold in the sour cream.
4. For layering, pour half of the filling over the crust. Dollop and swirl half of the raspberry jam over the filling. Repeat this with the remaining filling and jam. Finally, top it off with raspberries.
5. Bake the cheesecake for 45-55 minutes. You’ll know it’s done when the edges are set, but the center is still slightly jiggly.
6. Allow the cheesecake to cool to room temperature, then refrigerate it for at least 4 hours.
7. Before serving, garnish your masterpiece with whipped cream, additional raspberries, and lemon twists.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Chill Time: 4 hours | Total Time: 5 hours 15 minutes Calories: 420 kcal | Servings: 10 servings
Raspberry Ripple Cheesecake Slice!
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