Raspberry Lemon Cheesecake Recipes

LEMON & RASPBERRY CHEESECAKE!

Steps:

• Blitz your Biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb.
• Add your melted Butter to the biscuits, and mix together till combined well.
• Press the biscuit mixture into the bottom of a 20cm/8" Deep Springform Tin and leave to the side for now.
• Add your Cream Cheese and Icing Sugar to a bowl, and whisk till smooth. I use my Kitchenaid stand mixer!
• Add in your Double Cream, and whisk again till its thickening.
• Add in your Lemon Juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!
• Add in your Raspberries, and fold the mixture to combine.
• Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night.
• Whisk together your Double Cream and Icing Sugar, and pipe onto your cheesecake using your favourite piping tip!
• Add some fresh raspberries to each swirl, and sprinkle the cheesecake with Lemon Zest, and Freeze Dried Raspberries.

RASPBERRY CHEESECAKE

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.

LEMON RASPBERRY CHEESECAKE

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.

BAKED RASPBERRY & LEMON CHEESECAKE

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.

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE

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.

RASPBERRY-LEMON CHEESECAKE

Steps:

• Preheat oven to 325°F with oven rack in middle of oven. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, almonds, and 3 tablespoons of the sugar in a medium bowl until well blended. Stir in melted butter until mixture is thoroughly combined. Press mixture into bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool crust completely in pan on a wire rack, about 20 minutes.
• Microwave raspberry jam in a microwavable bowl on HIGH for 15 seconds; remove and stir. (This will loosen up the jam, making it easier to swirl into batter.) Set aside to cool to room temperature, about 15 minutes.
• Double wrap outside of springform pan with heavy-duty aluminum foil, making sure to come completely up sides of pan. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add remaining 1 1/2 cups sugar, and beat until smooth, about 1 minute. Add eggs, 1 at a time, beating just until incorporated after each addition. Add lemon zest and juice, and beat on low speed just until combined. Beat in heavy cream, vanilla extract, and almond extract on low speed just until combined, about 1 minute. Pour cheesecake batter over crust in prepared pan.
• Dollop raspberry jam over cheesecake batter using a teaspoon, and swirl jam into batter using a wooden pick or tip of a paring knife.
• Place springform pan in a large roasting pan. Place roasting pan in middle of oven, and pour hot water into roasting pan to come halfway up sides of springform pan. Bake at 325°F until center is slightly jiggly, about 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off; open oven door partially (about 4 inches), and let cheesecake stand in open oven for 1 hour. Remove cheesecake from oven, and remove aluminum foil. Place on a wire rack, and gently run a paring knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on wire rack, about 2 hours. Cover and refrigerate cheesecake at least 8 hours or up to 24 hours before serving. Remove sides of pan, and serve.

RASPBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
• Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.