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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

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Ingredients
  

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.

Notes

  • https://www.italianbellavita.com/2011/09/lemon-raspberry-cheesecake/
  • If you enjoyed this recipe, please pin it on Pinterest and / or share it on Instagram! Thank you kindly!
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.
 

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