Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
Bake the crust for 8 minutes. Let it cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth.
2 8 ounce cream cheese, 3/4 cup granulated sugar
Beat in the eggs one at a time, then stir in the sour cream, vanilla extract, and lemon zest.
2 large eggs, 1/2 cup sour cream, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest
In a small saucepan, combine raspberries, sugar and lemon juice. Cook over medium heat until berries break down. Let it cool slightly.
1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
Pour the cream cheese mixture over the crust. Spoon dollops of the raspberry sauce over the top of the cheesecake.
Use a knife to gently swirl the raspberry sauce into the filling, creating desired marbling pattern.
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Slice and serve! Enjoy every bite of your delicious Baked Raspberry Cheesecake Recipe!
