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Double-Lemon Raspberry Cheesecake

Prep time 23 mins
Cook time 1 hr, 5 mins
Other time 8 hrs, 30 mins
Yield Makes 12 servings
This lemon cheesecake gets extra zing from a creamy lemon sauce that's spooned over each serving.


  • 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
  • Lemon Sauce

How to Make It

  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.

  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