Lemon Raspberry Cheesecake

November 21, 2015

1276

My friend Leticia L. shared her famous lemon cheesecake recipe with me. It turns out PERFECT, AMAZING, TALL, RICH…RESTAURANT QUALITY. I top her cheesecake with rich red raspberry sauce. I think it is the PERFECT combination of velvety lemon cheesecake and raspberry sauce that packs the perfect raspberry punch. You’ll LOVE, LOVE, LOVE this recipe….it’s even better than….The Cheesecake Factory! Shhh . . . dont tell!

crust:
1 cup flour
1/4 cup sugar
1 teaspoon fresh lemon zest
1/2 cup butter, softened
1 egg yolk lightly beaten
1/4 teaspoon vanilla
mix crust ingredients. Pat in the bottom and half-way up the sides of a greased 9-inch spring form pan. Bake at 400 degrees for 8 minutes. Cool.
Filling:
5- 8 ounce packages cream cheese, softened
3/4 teaspoon fresh lemon zest
1 ½ teaspoons lemon emulsion (optional)
1/4 teaspoon vanilla
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
4 large eggs
2 egg yolks
1/4 cup whipping cream

Raspberry Sauce:
2 cups raspberries
1/3 cup sugar
2 tsp corn starch
1/8 tsp salt

Mix crust ingredients. Pat in the bottom and half-way up the sides of a greased 9-inch spring form pan. Bake at 400 degrees for 8 minutes. Cool. In a large bowl beat cream cheese until creamy… add lemon...
See the full directions on my site

Nutritions

Calories
409

Sodium
133mg
5% DV

Fat
15g
24% DV

Protein
6g
13% DV

Carbs
63g
21% DV

Fiber
3g
13% DV