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!
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)
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.
- If you enjoyed this recipe, please pin it on Pinterest and / or share it on Instagram! Thank you kindly!
Note: I place a large shallow baking pan filled with water on the bottom of the oven to keep the cheesecake more moist.