THE EASIEST AND PRETTIEST LEMON-RASPBERRY CHEESECAKE IN TOWN

I had never made a homemade cheesecake … until today. This cheesecake was so easy and so delish, that it will be a repeat dessert at our house. It is also easily modified to be gluten free. (Paleo version will be here eventually. But that will definitely be more work!) 

This lemon-raspberry cheesecake was given rave reviews by all of its critics. Definitely something you should bring to your summer gatherings!

INGREDIENTS

• 1 cup crushed graham crackers
• 2 tablespoons unsalted butter, melted
• 1 3/4 cups sugar (you will reserve 2 tablespoons for the crust)
• 1/2 cup raspberries
• 1 tablespoon lemon zest
• 32 ounces cream cheese, room temperature (~4 Philadelphia packages)
• Pinch of salt
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• Boiling water, for roasting pan

DIRECTIONS

1. Preheat oven to 350 degrees. Wrap the outside of a 9- or 10 -inch springform pan (including base) in a double layer of foil; set aside.

2. Stir together graham crumbs, melted butter, and 2 tablespoons sugar in a small-ish bowl. Press crust mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Set aside and let cool.

3. TAKE NOTE!! Reduce oven temperature to 325 degrees.

4. Blend raspberries in a food processor or blender until smooth, about 30 seconds. Squish the  puree through a fine sieve into a small bowl; toss the seeds. 

5. Whip cream cheese in an electric mixer with the paddle attachment. This will take about 3 minutes and the cream cheese should be fluffy. Next, add sugar. Mix for another minute. Toss in  lemon zest, salt and vanilla. Mix again. Add eggs, one at a time, mixing each until just combined (do not overmix). Time to pour the filling onto the crust.

6. With a small spoon, add drops of the raspberry sauce on top of the cake. Swirl sauce into filling with a tooth pick.

7. This next step might be new to you: place the cake pan inside a large, shallow roasting pan. Carefully add boiling water into roasting pan. You will want enough water to reach halfway up sides of cake pan. Bake until cake is set,  but still slightly wobbly in centre,~ 60 to 65 minutes.

8. Let the cake cook and set completely in the pan. Refrigerate the cake, in the pan, uncovered for a minimum of 5 hours or overnight. 

9. Eat, drink and be merry.

THE EASIEST AND PRETTIEST LEMON-RASPBERRY CHEESECAKE IN TOWN

2016-06-24 13:03:16

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Prep Time

20 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Ingredients

1. 1 cup crushed graham crackers
2. 2 tablespoons unsalted butter, melted
3. 1 3/4 cups sugar (you will reserve 2 tablespoons for the crust)
4. 1/2 cup raspberries
5. 1 tablespoon lemon zest
6. 32 ounces cream cheese, room temperature (~4 Philadelphia packages)
7. Pinch of salt
8. 1 teaspoon vanilla extract
9. 4 large eggs, room temperature
10. Boiling water, for roasting pan

Instructions

1. Preheat oven to 350 degrees. Wrap the outside of a 9- or 10 -inch springform pan (including base) in a double layer of foil; set aside.
2. Stir together graham crumbs, melted butter, and 2 tablespoons sugar in a small-ish bowl. Press crust mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Set aside and let cool.
3. TAKE NOTE!! Reduce oven temperature to 325 degrees.
4. Blend raspberries in a food processor or blender until smooth, about 30 seconds. Squish the puree through a fine sieve into a small bowl; toss the seeds.
5. Whip cream cheese in an electric mixer with the paddle attachment. This will take about 3 minutes and the cream cheese should be fluffy. Next, add sugar. Mix for another minute. Toss in lemon zest, salt and vanilla. Mix again. Add eggs, one at a time, mixing each until just combined (do not overmix). Time to pour the filling onto the crust.
6. With a small spoon, add drops of the raspberry sauce on top of the cake. Swirl sauce into filling with a tooth pick.
7. This next step might be new to you: place the cake pan inside a large, shallow roasting pan. Carefully add boiling water into roasting pan. You will want enough water to reach halfway up sides of cake pan. Bake until cake is set, but still slightly wobbly in centre,~ 60 to 65 minutes.
8. Let the cake cook and set completely in the pan. Refrigerate the cake, in the pan, uncovered for a minimum of 5 hours or overnight.
9. Eat, drink and be merry.

Adapted from Martha Stewart

Adapted from Martha Stewart

Merry Golden https://www.merrygolden.com/