Raspberry Lemon Cheesecake Recipe

Name: Raspberry Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box White Cake Mix, 18 Ounce Box, Prepared As Directed Using A Jelly Roll Or Sheet Pan; Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil); 1 Tablespoon Raspberry Icing Fruit (optional, But Makes Raspberry Flavor Very Intense); 2 cups Frozen Raspberries, Crushed With A Potato Masher; 1-1/4 cup Granulated Sugar; 2 Tablespoons Lemon Zest; 1/4 cups Freshly Squeezed Lemon Juice; 24 ounces, weight Cream Cheese, Room Temperature; 2 Tablespoons Pure Vanilla Extract; 1/4 teaspoons Salt; 1/2 cups Heavy Whipping Cream; 4 whole Farm Fresh Eggs

Servings: persons

1 box White Cake Mix, 18 Ounce Box, Prepared As Directed Using A Jelly Roll Or Sheet Pan
Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
1 Tablespoon Raspberry Icing Fruit (optional, But Makes Raspberry Flavor Very Intense)
2 cups Frozen Raspberries, Crushed With A Potato Masher
1-1/4 cup Granulated Sugar
2 Tablespoons Lemon Zest
1/4 cups Freshly Squeezed Lemon Juice
24 ounces, weight Cream Cheese, Room Temperature
2 Tablespoons Pure Vanilla Extract
1/4 teaspoons Salt
1/2 cups Heavy Whipping Cream
4 whole Farm Fresh Eggs

1
The crust: Prepare the cake mix as the package directs, adding the required water, eggs and oil as well as the icing fruit (available thru bakery or cake decorating shops) to the batter. Make sure to use a jelly roll or sheet pan. After baking and cooling, cut a round of cake out the size of your cheesecake pan and set the cake into the bottom of the pan. Spread the crushed raspberries over the top of the cake and gently push it into the cake. Refrigerate to allow the berries to settle and soak (at least an hour). Cover the bottom of the Springform pan with foil in preparation for baking in a hot water bath.
2
The filling: In a food processor, combine the sugar, lemon zest, lemon juice and cream cheese until smooth. Scrape down the sides and add the vanilla extract, salt, and heavy cream. Scrape down the sides again and add the eggs, processing an additional 5-7 seconds. Then gently pour the batter over the cake crust, trying not to dislodge the raspberry mixture.
3
Bake at 350 degrees in a hot water bath for 45-50 minutes (center will jiggle a bit, but when it's done it will be set). Allow to cool on a rack for an hour before putting it into the refrigerator to chill overnight.

1045

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 12 ingredients. The key ingredients include: 1 box White Cake Mix, 18 Ounce Box, Prepared As Directed Using A Jelly Roll Or Sheet Pan, Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil), 1 Tablespoon Raspberry Icing Fruit (optional, But Makes Raspberry Flavor Very Intense), 2 cups Frozen Raspberries, Crushed With A Potato Masher, and more.

Yes, Raspberry Lemon 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 Lemon Cheesecake

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