Lemon-Raspberry Cheesecake

Nikita uses frozen raspberries in this tart dessert, but we preferred the taste, texture, and appearance of the fresh berries.

Yield: Makes 10 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 9 Hours


Ingredients

  • 1 cup graham cracker crumbs
  • 5 tablespoons butter or margarine, melted
  • 3 tablespoons sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 1 tablespoon grated lemon rind
  • 3/4 cup fresh lemon juice
  • 2 teaspoons all-purpose flour
  • 4 large eggs
  • 1 pint fresh raspberries

Preparation

  1. Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
  2. Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.
  3. Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Raspberry Cheesecake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy