Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup all-purpose flour; 3 tablespoons sugar; 1 teaspoon finely shredded lemon zest, divided; 6 tablespoons butter; 1 large egg yolk, lightly beaten; 1/2 teaspoon vanilla extract, divided; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 2 tablespoons all-purpose flour; 1/4 cup milk; 1/4 teaspoon salt; 2 large eggs; 1 large egg yolk; 1 package (10 ounces) frozen raspberries, thawed and crushed; 1 tablespoon cornstarch; 1/2 cup black or red currant jelly; 3 cups fresh or frozen whole raspberries

Servings: persons

3/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon finely shredded lemon zest, divided
6 tablespoons butter
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/4 cup milk
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup black or red currant jelly
3 cups fresh or frozen whole raspberries

1
For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400u00b0 for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
2
For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest.
3
Bake at 375u00b0 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4
Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon finely shredded lemon zest, divided, 6 tablespoons butter, 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

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