Lemon Raspberry Cheesecake
Basic Information
- Servings: 4
- Serving Size: 1 slice
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 0
- Total Time: 20
- Meal Type: Main Dish
Diet Types
- Gluten-Free
- DASH
- Flexitarian
- Halal
- Intermittent Fasting
- Kosher
- Omnivore
- Vegetarian
- Weight Watchers
Equipment
- - 8-inch springform pan
- - Medium bowl
Ingredients
- 2 cups cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup raspberries
Directions
- - In a medium bowl, mix cream cheese, heavy cream, sugar, lemon juice, and lemon zest until smooth.
- - Pour into an 8-inch springform pan, top with raspberries, and refrigerate for 4 hours until set; slice into 4 pieces.
- - Serve chilled.
Storage
Refrigerate in an airtight container for up to 3 days.
Nutrition
- Calories: 350
- Protein: 6g
- Fat: 30g
- Carbs: 14g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A