Raspberry Lemonade Cheesecake

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12 

Raspberry lemonade creamy cheesecake is as refreshing as the summer drink and just as irresistible, with a traditional graham cracker crust, and raspberry sauce generously poured over the top. 

Crust:

10 oz (2 sleeves) graham crackers

5 Tbsp butter, melted

Cheesecake Filling:

2 8-oz pkgs cream cheese, softened

¾ cup sugar

1 lemon, zested & juiced

2 eggs

½ cup sour cream

¼ cup heavy cream

½ tsp vanilla

¼ tsp salt

Raspberry Sauce: 

12 oz raspberries, fresh or frozen

¼ cup sugar

¼ cup orange juice

Preheat oven to 350*. Wrap a 9” springform pan with foil or place it in a slow cooker oven-safe bag to make it water-proof, set to one side. Place graham crackers in a food processor, and pulse until the crackers are crumbs. Pour in the butter and pulse until incorporated. Pour crumbs into the prepared pan, pressing the crumbs into the pan evenly and up the sides with a flat-bottomed cup. 

In a stand mixer, beat the cream cheese and sugar until fluffy. Add in the lemon zest, juice, eggs, sour cream, heavy cream, vanilla, and salt, beating to incorporate. Scrape down the sides and bottom of the bowl and pour into the prepared crust. Place the wrapped springform pan in a larger skillet or other baking dish and pour water between the two pans to go halfway up the sides, creating a water bath. Bake for 45 minutes. Remove from the oven and let come to room temperature, then remove from the water bath and chill cheesecake in the refrigerator. 

In a blender, puree the raspberries, sugar, and orange juice. Pour over the chilled cheesecake and refrigerate until ready to serve.