Serves: 6-8 silces | Prep Time: 20 mins | Cook Time: 55 mins bake + chill | Total Time: 1 hr 15 mins
Nutrition per serving:
Calories per serving: 257| Protein: 7g | Carbs: 22g | Fat: 16g
Ingredients
For Crust
- 1 ½ cups graham-cracker crumbs
- 3 Tbsp sugar
- 5 Tbsp unsalted butter, melted
For Filling:
- 675 g cream cheese, room-temperature
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
For Berry Swirl:
- ½ cup raspberry preserves, warmed
- 1 Tbsp fresh lemon juice
Instructions
Prep crust
Combine crumbs, sugar and butter; press into a 9-inch spring-form pan. Bake 8 min at 350 °F / 175 °C. Let cool.
Blend filling
Beat cream cheese and sugar until silky, then add eggs one at a time. Fold in sour cream, vanilla and zest.
Assemble
Pour filling over crust. Dollop warmed preserves and drag a skewer to create a swirl
Bake
45–47 min, until edges are puffed and center still jiggles slightly. Cool 1 hr, then refrigerate 4 hrs (or overnight) before slicing.
Serve
Release ring, slice with a hot knife and garnish with fresh berries.
Note: For a flawlessly smooth top, bake the cake in a sealed water-bath so steam cushions the custard, then chill it overnight—the flavor deepens and the texture firms to velvet.
