There’s nothing quite like getting a slice of homemade lemon raspberry cheesecake. This delightful dessert combines the zesty punch of fresh lemons with the sweet, tart burst of raspberries wrapped in a creamy cheesecake texture. It’s a lovely recipe for special family gatherings or just a sweet end to a cozy weeknight meal.
This cheesecake is a showstopper all on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of elegance, garnish with fresh raspberries and mint leaves, or drizzle with a little raspberry sauce. Serve it as a dessert after a light, refreshing meal to keep the flavors balanced and delightful.

Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
Zest of 2 lemons
2 tablespoons lemon juice
1/2 cup raspberry preserves
Fresh raspberries for garnish

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