Double-Lemon Raspberry Cheesecake

Oxmoor House
This lemon cheesecake gets extra zing from a creamy lemon sauce that's spooned over each serving.
Makes 12 servings


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1 cup vanilla wafer crumbs (22 wafers)
3 tablespoons sugar
1/2 teaspoon grated lemon rind
3 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
1 egg white
1 pint fresh raspberries


Prep: 23 Minutes
Cook: 1 Hour, 5 Minutes
Other: 8 Hours, 30 Minutes

Combine first 4 ingredients; press mixture into bottom of a 9-inch springform pan. Bake at 325° for 10 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar and next 4 ingredients, beating until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Pour half of batter over cooled crust; top with raspberries, then remaining batter. Bake at 325° for 50 to 55 minutes or until almost set. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Serve with Lemon Sauce. Store in refrigerator.

Created date

November 2004