Lemon Raspberry Cheesecake!



Despite that it was Labor Day on Monday, my husband had to go in to work.  However, I was able to enjoy the holiday and had the kitchen all to myself.  So I decided to make an over-the-top, takes-all-day-to-make cheesecake just for my sweetie!

And this is one show stopper, stunning cake!

Hubby ate a thin slice before he even touched dinner and said “this just might be as good as _____ (you fill in the blank ;-D).  And then he said, “Well, not really!”  Now that’s a relief!

This is a very light textured cheesecake; not densely thick and heavy as is a New York cheesecake (which I’m a huge fan of).  Freshly squeezed lemon juice in the filling lends just a hint of lemon; it’s not overpowering in any way.  I simply love the combination of lemon with raspberries.  I doubled the crust for a stronger cake base (and increased the amount of sugar in the crust).  The crust was just unbelievable and I think that I’ll do this from now on when baking cheesecake.  I also added a kick of Chambord, (raspberry liquor) to the topping.  For a delicate, yet flavorful cheesecake, this is one of the best cheesecakes that we’ve ever bitten into.

I must admit this cheesecake is simply delicious!

Lemon Raspberry Cheesecake

What You Need:

    For the crust:
  • 3 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1-1/2 sticks salted butter, melted
  • For the filling:
  • 2-1/2 pounds cream cheese, at room temperature
  • 1-1/2 cups sugar
  • 5 jumbo eggs, room temperature
  • 2 jumbo egg yolks only, room temperature
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • For the raspberry topping:
  • 1 cup red seedless raspberry or strawberry jelly
  • 3 half-pints fresh raspberries
  • 1 tsp. Chambord (raspberry liquor)

Instructions

    Bake the Crust:
  • Preheat the oven to 350 degrees F.
  • Combine the graham crackers, sugar, and melted butter until moistened.
  • Pour into a 9-inch spring form pan.
  • Press the crumbs into the bottom of the pan and about 1-inch up the sides.
  • Bake for 10 minutes.
  • Cool to room temperature.
  • Raise the oven temperature to 450 degrees.
  • Prepare the filling:
  • Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy for 5 minutes.
  • Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.
  • Scrape down the bowl and beater.
  • With the mixer on low, add the lemon juice and vanilla.
  • Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes.
  • Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 30 minutes.
  • The cake will still be a little wiggly in the middle so:
  • Turn the oven off and open the door slightly.
  • Keep the cake in the oven with the door ajar for 30 minutes.
  • Take the cake out of the oven and allow it to sit at room temperature for another 3 hours, until completely cooled.
  • Wrap and refrigerate overnight.
  • Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake.
  • Leave the cake on the bottom of the springform pan for serving.
  • For the raspberry topping:
  • Melt the jelly in a small pan over low heat.
  • In a bowl, gently toss the raspberries, warm jelly, and Chambord until well mixed.
  • Arrange the berry mixture on top of the cake.
  • Refrigerate until ready to serve.
  • Note: I place a large shallow baking pan filled with water on the bottom of the oven to keep the cheesecake more moist.
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razcheezcak2011

Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 30 minutes.
The cake will still be a little wiggly in the middle so:
Turn the oven off and open the door slightly.
Keep the cake in the oven with the door ajar for 30 minutes.
Take the cake out of the oven and allow it to sit at room temperature for another 3 hours, until completely cooled.
Wrap and refrigerate overnight.

RAZCHEEZCAKMORSTEPS2011

Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake.
Leave the cake on the bottom of the springform pan for serving.
For the raspberry topping, melt the jelly in a small pan over low heat.
In a bowl, gently toss the raspberries, warm jelly, and Chambord until well mixed.
Arrange the berry mixture on top of the cake.
Refrigerate until ready to serve.

Note: I place a large shallow baking pan filled with water on the bottom of the oven to keep the cheesecake more moist.

 

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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Comments

  1. One word, Magnificent! I can only imagine this wonderful smooth textured looking cheesecake a slice a heaven! GORGEOUS PHOTO!

  2. Claudia, it’s a delicate deliciousness. I was prepared to make your ricotta cake, but our ‘house-sitter’ dipped into the cheese without my knowledge and I didn’t have enough to make your cake! I had to switch directions and this is what resulted!

  3. As gorgeous as, I’m sure, it is tasty. I’ll bet that double crust was really special.

  4. WOW

  5. WOW! I could really go for a nice piece of that cheesecake right about now. Yum, yum, yum!! Thanks for sharing….as always :)

  6. Sounds like Bill was really happy with the cheesecake if he compared it to something else that makes him happy. Well, anyone who has eyes could see this is a showstopper. You outdid yourself.

  7. I’d happily work Labor Day if that was my reward. Outstanding! (any leftovers, I ask with hope in my heart.)

  8. Awesome Roz! Bookmarking this one! Beautiful pics!

  9. Gorgeous and absolutely mouth watering! Yummm! Thanks for the great recipe!

  10. Yes! Gorgeous Photo and looks magnificent to eat! Beautiful Roz! Funny thing, I am actually making a cheesecake tonight too. Will post on my blog soon!

    Ciao Bella!
    Annamaria

  11. Doesn’t it suck when everyone is celebrating and others have to work.I am sure your husband enjoyed the cake,It looks scrumptious;)

  12. Oh my gosh Roz, who wouldn’t love to come home to this cheesecake after teaching all day on a holiday. You sure know how to please your man.
    Sam

  13. It’s simply scrumptious! Delicious! Buonissima! It looks great!

    Annalisa

  14. This is the most beautiful thing I have ever seen!

  15. I wish I could make something like this. truly mouthwatering!

  16. Fabulous!!!!:)

  17. Oh my goodness this is fabulous, I actually leaned into the computer screen …xo Katherine
    P.S. new giveaway started today

  18. Roz, this looks exquisite!!! I LOVE the idea of double crust and that raspberry topping is irresistible! What a nice treat for your Bill :) I’m glad you got the day off and could make and share this beauty with us~

  19. I would be afraid to cut such a beautiful cheesecake. Looks delicious!
    Your photography is stunning.

  20. Eozz look amazing, take care, gloria

  21. I just made a NY style cheesecake last night but I really prefer the lighter textured ones. I am going to Pin this one to try next time. It looks fabulous!

  22. Oh goodness I often look at your lovely recipes but had to comment on this! It looks fabulous.

  23. It’s absolutely stunning, Roz.

  24. Yummy, this is delicious indeed. The colors does make it a visual treat too. Would love to have a slice of it drooool:)

  25. This is really looking yummy. I have never seen before this item. After seeing it in your blog, i am interested to make it and eat.

  26. Wow! Amazing blog. Amazing photographs. That cheesecake looks sooooo tasty. You talented thing you.

    I found you through the ‘Just Winging It’ blog hop and I am so glad I did. I am now following you. Hope you can stop by my place too ;-)

  27. Your raspberry cheesecake looks wonderful, Roz! I absolutely love it. The best thing is we have lots of lovely seasonal raspberries at the moment, so I hope to try making it soon. If you have time, I’d love it if you could share this post at the Gallery of Favorites. Have a lovely weekend!

  28. This looks insanely good. I love the contrast of the bright berries and the white cheese filling. Beautiful!

  29. Hi U.S Roz. Wow…this looks scruptious. Hope you have a great week. Canadian Roz.

  30. This chescake look amazing, love raspberries! gloria

  31. That is an unbelievable cake! Show stopper is an understatement!

  32. This one truly is a show stopper!!

  33. This is just perfect for home made gift this holiday season. Thanks. Love your pictures.

  34. This cake is amazing!!

  35. We went for dinner with friends last night and they served a lemon cheesecake with raspberries – a lovely combination I hadn’t thought of before.

    I’m a new follower of your beautiful blog :)

  36. Hi Roz

    You have such a fabulous blog,its a visual treat!!Lovely inspiring easy to follow recipes ! Italian food is my weakness and I really like the recipes and am sure Im gonna make all!

  37. so I made this… but instead of raspberries I used blackberries, and let me tell you, OMG! it is absolutely beautiful in the mouth, it’s so creamy and light and not too sweet, even with the jelly, it is just perfect. I can’t even explain it right haha!
    when I poured the batter in the pan I had a little leftover and I made a few mini versions for my dad to enjoy in the meanwhile :P he swooned as soon as he took a spoonful!

Trackbacks

  1. [...] Lemon Raspberry Cheesecake – okay, I’m not even that huge of a cheesecake fan, but this picture deserves an award or something.  I think even a lemon-hating, raspberry-hating, cheesecake-hating person would suddenly decide they needed this is if they saw the photo. ;)   [...]

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