Lemon raspberry cheesecake

Cheesecake is decadent dessert. I usually make it in the fall/winter and prefer it in the pumpkin variety. Ohhhh that is a goody for sure. I’m not a summer creature. I prefer crisp days, rain clouds and pumpkin flavored everything. However this summer has been relatively mild … allowing me to embrace the long nights and sunny days. One thing I’ve always loved in warmer months is citrus … especially in a margaritas! Well we aren’t making adult beverages today my friends … sorry … but we shall be preparing a citrus cheesecake. Follow along!

For the crust

• Preheat oven to 300 degrees

• Crush 12 graham crackers. Mix crackers with 6 tbsps melted butter and 3 tbsps sugar until combined.

• Press crust into springform pan.

• Bake for 15 minutes.

• Let cool completely.

For the filling

• Beat (in stand mixer or with an electric mixer) 3 packs cream cheese, 1/2 cup lemon/lime juice, lemon/lime zest, 1 cup sugar and 1 tbsp corn starch.

• Add the eggs and mix until just combined. Do not over mix.

• Pour cheesecake filling into crust.

• Bake for 55-65 minutes until set around the edges.

• Refrigerate over night.

For the topping and serving

• Add 12 oz raspberries to food processor and pulse until there’s no chunks.

• Strain out the seeds.

• Add the mixture to a pot with 1/2 cup sugar, the juice of one lemon and 2tbsps corn starch.

• Cook over medium heat, whisking constantly, until the mixture thickens.

• Let mixture cool completely.

• Spread raspberry mixture over cake and spread evenly.

• Serve and enjoy!

Lemon raspberry cheesecake

July 19, 2019

by admin

Category Snackies Sweet Treats

Ingredients

• For crust
• 12 graham crackers
• 2 tbsps sugar
• 6 tbsps melted butter
• For filling
• 3 packs cream cheese (24 oz)
• 1/2 cup lemon/lime juice
• The zest of one lime and one lemon
• 1 cup sugar
• 1 tbsp corn starch
• For raspberry topping
• 12 oz frozen raspberries thawed
• The juice of one lemon
• 1/2 cup sugar
• 2 tbsps corn starch

Instructions

1. For the crust
2. Preheat oven to 300 degrees
3. Crush 12 graham crackers. Mix crackers with 6 tbsps melted butter and 3 tbsps sugar until combined.
4. Press crust into springform pan.
5. Bake for 15 minutes.
6. Let cool completley.
7. For the filling
8. Beat (in stand mixer or with an electric mixer) 3 packs cream cheese, 1/2 cup lemon/lime juice, lemon/lime zest, 1 cup sugar and 1 tbsp corn starch.
9. Add the eggs and mix until just combined. Do not over mix.
10. Pour cheesecake filling into crust.
11. Bake for 55-65 minutes until set around the edges.
12. Refrigerate over night.
13. For the topping and serving
14. Add 12 oz raspberries to food processor and pulse until there’s no chunks.
15. Strain out the seeds.
16. Add the mixture to a pot with 1/2 cup sugar, the juice of one lemon and 2tbsps corn starch.
17. Cook over medium heat, whisking constantly, until the mixture thickens.
18. Let mixture cool completely.
19. Spread raspberry mixture over cake and spread evenly.
20. Serve and enjoy!

Tags

baked goods,

baking,

cheesecake,

citrus,

dessert,

lemon,

lemon cheesecake,

lime,

raspberry,

summer