Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ⅓ cup
• Cream cheese, softened - 16 oz
• Powdered sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Heavy cream - 1 cup
• Raspberries - 1 ½ cups
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.

2. 2.

   In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

3. 3.

   Add vanilla extract and lemon juice to the cream cheese mixture, and mix until well combined.

4. 4.

   In a separate bowl, whip the heavy cream until stiff peaks form.

5. 5.

   Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

6. 6.

   Spread the cream cheese mixture evenly over the crust in the springform pan.

7. 7.

   Top with fresh raspberries, arranging them evenly over the surface.

8. 8.

   Refrigerate the cheesecake for at least 4 hours or until set before serving.

Nutritional Facts