Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Flour; 3 Tablespoons Sugar; 1/2 teaspoons Lemon Zest; 6 Tablespoons Butter; 1 whole Egg Yolk, Slightly Beaten; 1/4 teaspoons Vanilla; FOR THE FILLING:; 24 ounces, weight Cream Cheese, Room Temperature; 1/2 teaspoons Lemon Zest; 1/4 teaspoons Vanilla; 1 cup Sugar; 2 Tablespoons Flour; 1/4 teaspoons Salt; 2 whole Eggs; 1 whole Egg Yolk; 1/4 cups Milk; FOR THE SAUCE:; 1 package (10 Oz. Size) Frozen Raspberries, Thawed And Crushed; 1 Tablespoon Cornstarch; 1/2 cups Red Currant Jelly; 3 cups Fresh Raspberries For Garnish

Servings: persons

FOR THE CRUST:
3/4 cups Flour
3 Tablespoons Sugar
1/2 teaspoons Lemon Zest
6 Tablespoons Butter
1 whole Egg Yolk, Slightly Beaten
1/4 teaspoons Vanilla
FOR THE FILLING:
24 ounces, weight Cream Cheese, Room Temperature
1/2 teaspoons Lemon Zest
1/4 teaspoons Vanilla
1 cup Sugar
2 Tablespoons Flour
1/4 teaspoons Salt
2 whole Eggs
1 whole Egg Yolk
1/4 cups Milk
FOR THE SAUCE:
1 package (10 Oz. Size) Frozen Raspberries, Thawed And Crushed
1 Tablespoon Cornstarch
1/2 cups Red Currant Jelly
3 cups Fresh Raspberries For Garnish

1
Preheat oven to 400u00b0F.
2
For the crust:
3
Ccombine flour, sugar and grated lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat 1/3 of the dough on the bottom of a 9-inch springform pan with the side removed. Put it into the oven. Bake for 7 minutes or until golden. Remove it from the oven and allow crust to cool. Attach the side of the pan to the bottom. Pat the remaining dough onto the side of the pan to the height of 1 3/4 inch. Set aside. Lower oven temperature to 375u00b0F.
4
For the filling:
5
In a large bowl using a mixer with paddle attachment, beat cream cheese, lemon peel and vanilla until fluffy. Combine the sugar, flour and salt in a small bowl then mix it into the cream cheese mixture, mixing well. Add eggs and yolk and beat at a low speed just until combined. Stir in milk. Pour the filling into the crust-lined pan.
6
Place pan on a shallow rimmed baking pan and put it in the oven. Bake at 375u00b0F for 35-40 minutes or until center appears to be set. Remove from oven and allow it to cool for 15 minutes.
7
Loosen the sides of the cheesecake from the pan with a butter knife or spatula. Cool 30 minutes then remove side of pan. Cool for 1-2 hours longer. Then put it into the refrigerator and chill well.
8
For the sauce:
9
Combine crushed raspberries, cornstarch and jelly in a saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Strain it through a fine sieve into a bowl to remove seeds. Cool.
10
Just before serving, top cheesecake with raspberries and sauce.

1247

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.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Flour, 3 Tablespoons Sugar, 1/2 teaspoons Lemon Zest, and more.

Yes, 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.

Raspberry Cheesecake

How did you like this recipe?

Frequently Asked Questions