Prep Time
23 Mins
Cook Time
1 Hour 5 Mins
Other Time
8 Hours 30 Mins
Yield
Makes 12 servings

This lemon cheesecake gets extra zing from a creamy lemon sauce that's spooned over each serving.

How to Make It

Step 1

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.

Step 2

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.

Southern Living Cook-Off Cookbook

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