Lemon Raspberry Cheesecake Recipes

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LEMON RASPBERRY CHEESECAKE



Lemon Raspberry Cheesecake image

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

3/4 cup graham cracker crumbs
1/4 cup sesame seeds, toasted
1/4 cup toasted wheat germ
1/4 cup butter, melted
FILLING:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
TOPPING:
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1 teaspoon lemon juice

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.

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make 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, about 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, as necessary. With the mixer on low, add the sour cream, lemon zest, 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 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform 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.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE



Luscious Lemon Cheesecake With Raspberry Sauce image

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

1 (18 ounce) package lemon supreme cake mix
1/2 cup oil
1/3 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons lemon juice (you may wish to add 1 or 2 more T according to your taste)
1 tablespoon fresh lemon zest
3 eggs, beaten
1 (16 ounce) package frozen raspberries
1/3 cup sugar

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.

NO BAKE LEMON RASPBERRY CHEESECAKE



No Bake Lemon Raspberry Cheesecake image

I modified this wonderful, delicious recipe from Krafts' Lem'n Berry Cheesecake (http://www.kraftrecipes.com/recipes/lemn-berry-cheesecake-53419.aspx) which starts with Philadelphia cream cheese. With this recipe it gets even simpler-just use the No-Bake-Jello Cheesecake prepared mix!

Provided by Vawn4993

Categories     Dessert

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 (11 ounce) package cheesecake mix, Jello No Bake
1/4 cup pink lemonade mix, Country Time
2 tablespoons lemon juice
1 1/2 cups milk, cold
5 tablespoons margarine, melted
4 tablespoons sugar
1 cup frozen raspberries

Steps:

  • Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
  • Press crumbs into the bottom and sides of pie plate using fingers.
  • Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
  • Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
  • Mix in raspberries.
  • Spoon into crust.
  • Refrigerate at least 1 hour.

Nutrition Facts : Calories 150.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 6.4, Sodium 105.9, Carbohydrate 17, Fiber 1.4, Sugar 13.2, Protein 1.8

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE



Lavishly Luscious Lemon Raspberry Cheesecake image

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

1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
½ cup lemon juice
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
1 tablespoon water
4 teaspoons cornstarch
1 cup cold milk
1 (3.4 ounce) package instant lemon pudding mix
1 cup whipped cream

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

LEMON-RASPBERRY CHEESECAKE BARS



Lemon-Raspberry Cheesecake Bars image

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

1 cooking spray (such as Pam®)
2 cups all-purpose flour
¼ cup brown sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into 1-inch chunks
¾ cup seedless raspberry preserves
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
1 (6 ounce) container fresh raspberries, cut in half lengthwise

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

BAKED RASPBERRY & LEMON CHEESECAKE



Baked raspberry & lemon cheesecake image

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

200g digestive biscuit
75g butter, melted
600g full-fat soft cheese
250g golden caster sugar
150g tub natural yogurt
3 medium eggs
finely grated zest 2 lemons, juice of 1
50g plain flour
200g raspberry
icing sugar, to decorate

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

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From easycheesecakerecipes.com


LEMON RASPBERRY CHEESECAKE : 7 STEPS (WITH PICTURES) - INSTRUCTABLES
2 tablespoons salted butter, melted. 1 teaspoon vanilla. 1/4 teaspoon raspberry extract. Preheat oven to 350. First beat the egg yolks, vanilla, and raspberry together for 5-8 minutes. Beat until it is light yellow and thick. Sift the flour, and baking powder together. Sift …
From instructables.com


EASY NO BAKE LEMON RASPBERRY CHEESECAKE - THE BUSY …
2020-07-03 Combine the graham cracker baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
From thebusybaker.ca


LEMON CAKE WITH RASPBERRY CREAM CHEESE FILLING - WINDY CITY BAKER
2019-07-08 Making the Lemon Cake. Preheat the oven to 350°F/180°C with the rack in the center of the oven and prepare two 9-inch cake pans (see notes 1 and 2 below). Begin by sifting cake flour, baking powder, and salt into a medium bowl. Whisk all dry ingredients together until combined and set the bowl off to the side.
From windycitybaker.com


RAW VEGAN LEMON CHEESECAKE - THERESCIPES.INFO
Raw Lemon Cheesecake (Vegan, 9 Ingredients) - Almost Zero Waste hot www.almostzerowaste.com. For the base - dry the cashews, and place them in the blender, together with the coconut oil, agave, lemon juice, coconut milk, turmeric, and vanilla. Blend until you get a creamy mixture. Pour half of it on top of the crust, and spread evenly. Optional ...
From therecipes.info


LEMON RASPBERRY CHEESECAKE - 2TEASPOONS
2014-05-04 Set aside and allow to cool completely. Cream the cream cheese using a stand mixer or a hand mixer on medium speed until fluffy, 1-2 minutes. Add lemon juice, lemon zest, vanilla, sugar and beat until there are no cream cheese lumps, 2-3 minutes. Add one egg at a time on low speed until fully combined.
From 2teaspoons.com


DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE
2017-04-12 instructions. tin with non-stick baking spray or line with baking paper. Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin. Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.
From tinnedtomatoes.com


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