Recipe

Raspberry Lemon Cheesecake Recipe


Raspberry Lemon Cheesecake Recipe
Add Step-by-Step Photos 		Lacrenshaw / All my dishes
9 months, 1 week ago
A lovely sounding cheesecake made with 1/3-less fat Neufchatel instead of cream cheese and dressed to the nines with not only raspberries but raspberry jam! Courtesy of Woman's Day magazine of May 6, 2003
Prep:25m Cook:260m Servings:16

Lacrenshaw

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Ingredients
  • 20 graham cracker squares
  • 3 tablespoons butter, melted
  • 32 ounces Neufchatel cheese, softened
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • Fresh raspberries
  • 1/3 cup red raspberry jam

Directions
  1. Heat oven to 350 degrees F..
  2. Coat a springform pan with nonstick spray.
  3. Place crackers in food processor OR a sturdy plastic bag.
  4. Pulse OR crush to fine crumbs.
  5. Add cooled melted butter and blend until well combined.
  6. Press crumbs onto bottom of pan.
  7. Beat cream cheese and sugar in a large bowl on medium speed until smooth.
  8. Add eggs, lemon zest and juice and beat until well blended.
  9. Pour into prepared pan.
  10. Bake for 50 minutes OR until puffed and middle looks dull, not shiny.
  11. Turn off heat, allowing cake to remain in oven 30 more minutes.
  12. Remove from oven.
  13. Carefully run a thin knife around the edge of pan.
  14. Do NOT remove pan sides.
  15. Cool completely on a wire rack.
  16. Cover and refrigerate IN PAN at least 3 hours or up to 3 days.
  17. Up to 2 hours before serving, remove pan sides and slide cake onto serving platter.
  18. Arrange raspberries on top of cake to cover.
  19. Heat jam slowly and spoon or brush onto berries.

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Comments

minitindel 9 months, 1 week ago said:
Mmmmmmm love it
now you better stop this i wont be able to fly lol

tink

pleasantvalleycabins 9 months, 1 week ago said:
This sounds really good!

delmarissa 9 months ago said:
This sounds really good!


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