Lemon-Raspberry Cheesecake Recipe

Name: Lemon-Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 325u00b0 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.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 5 tablespoons butter or margarine, melted, 3 tablespoons sugar, 3 (8-ounce) packages cream cheese, softened, and more.

Yes, Lemon-Raspberry 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.

Lemon-Raspberry Cheesecake

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