Lemon And Golden Raisin Cheesecake – a delicious recipe with graham crackers, butter, unflavored gelatine, lemon, cream cheese, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease and line bottom of an 8-inch springform pan with parchment paper. Mix 8 oz of the crushed graham crackers with the melted butter. Press into the bottom of the prepared pan. Refrigerate for 25-30 mins until firm.
2
Sprinkle the gelatine over the lemon juice in a small bowl; let stand for 1 min. Place the bowl in a pan of hot water and stir until gelatine is dissolved. Let stand for 5 mins until cool, but not set.
3
Meanwhile, beat the cream cheese, condensed milk and lemon peel in large bowl with an electric mixer until smooth and creamy. Stir in the golden raisins and then the cooled, dissolved gelatine. Pour over the crust. Refrigerate for 2 hours until firm.
4
To remove cheesecake from the pan, carefully run a hot knife around the edge of the cheesecake. Decorate with remaining graham crackers crumbs and lemon peel strips.
665
kcal
Calories
60
g
Fat
13
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 oz graham crackers, crushed, 6 tbsp (3/4 stick) butter, melted, 4 tsp unflavored gelatine, 1 None lemon, peel grated and lemon juiced, and more.
Yes, Lemon And Golden Raisin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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