This lemon cheesecake gets extra zing from a creamy lemon sauce that's spooned over each serving.
Oxmoor House JULY 2004
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.
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