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
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)
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.
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.