LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
- While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g
BAKED RASPBERRY & LEMON CHEESECAKE
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
LUSCIOUS LEMON CHEESECAKE
Make and share this Luscious Lemon Cheesecake recipe from Food.com.
Provided by Marie
Categories Cheesecake
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs with melted butter and press on the bottom of a 9" springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time and mix until just blended.
- Stir in zest and juice from lemon.
- Pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set.
- Cool completely, then refrigerate for a minimum of 3 hours.
- Top with Cool Whip and garnish with lemon slices.
LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Provided by larkspur
Categories Cheesecake
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
- While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g
LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Provided by larkspur
Categories Cheesecake
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
- While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g
LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE
This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before!
Provided by startnover
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients together and press in spring form pan.
- Bake 350° for 20 minutes or till light brown.
- Mix all cheesecake ingredients together till smooth.
- After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
- turn oven down to 250° degrees and bake 30 minutes more.
- Cool completely and refrigerate.
- For sauce combine sugar and raspberries in sauce pan.
- Boil and if desired strain to remove the seeds.
- Chill and serve over cheesecake.
LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Provided by larkspur
Categories Cheesecake
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
- While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g
PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE
Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.
Provided by Kraft Heinz
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
LEMON RASPBERRY CHEESECAKE
Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." -Audrey Armour, Thamesford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. , Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly., In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate., Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside. , In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.
Nutrition Facts : Calories 412 calories, Fat 24g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
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