Raspberry Cheesecake

Raspberry Cheesecake

You can’t get a more classic dessert than cheesecake! It is one of my favorites, not only to eat but to make. This creamy cheesecake recipe has just a hint of the tart lemon zest, a flour based crust, and a double raspberry topping with the fresh raspberries topped with a homemade raspberry sauce!

Raspberry Cheesecake

Crust:

¾ c. flour

3 Tbl. sugar

1 tsp. lemon zest, finely shredded, divided

6 Tbl. butter

1 egg yolk, slightly beaten

½ tsp. vanilla, divided

Filling:

3 (8oz) pkg. cream cheese, softened

1 c. sugar

2 Tbl. flour

¼ tsp. salt

2 eggs

1 egg yolk

¼ c. milk

Raspberry Sauce:

1 (10oz.) pkg. frozen raspberries, thawed and crushed

1 Tbl. cornstarch

½ c. red currant jelly

Topping:

3 c. fresh or frozen raspberries

Preheat oven to 400°. For the crust, combine flour, sugar and half of lemon peel. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat 1/3 of dough on bottom of 9 in. spring form pan with the side removed. Bake for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1 ¾ in. Set aside. For filling, beat cheese, remaining lemon peel and vanilla until fluffy. Combine the sugar, flour and salt; beat into the cream cheese mixture, mixing well. Add eggs and yolk, beating at a low speed just until combined. Stir in milk. Pour into crust-lined pan. Place on a shallow baking pan in oven. Bake at 375° for 35-40 minutes or until center appears to be set. Cool for 15 minutes. Loosen sides of cheesecake form pan with spatula. Cool 30 minutes; remove side of pan. Cool for 1-2 hours longer. Chill well. To make sauce, combine ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.

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