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Raspberry Lemon Cheesecake

*For a full size cheese cake double all the ingredients and use a 9 inch spring form pan and cook it at 275 F for 50 minutes. Turn off the oven and leave it in there for 30 minutes. Remove and let it cool to room temperature before placing in the fridge. Refrigerate at least 3 hours before serving.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Melanie

Ingredients

  • 1/2 cup + 2 tablespoons graham cracker crumbs
  • 1 1/2 tablespoons butter melted
  • 2 8 ounces packages cream cheese, room temperature
  • 1/2 cup + 2 tablespoons sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 6 ounce container fresh raspberries
  • 2 1/2 tablespoons seedless raspberry jam heated until smooth (optional)

Instructions

  • Preheat oven to 275 degrees F.
  • In a small bowl, mix together butter and graham crackers and then press into the bottom of 3 4-inch spring form pans and set aside.
  • In a large mixing bowl, mix cheese and sugar together until smooth. Mix in one egg and then add the second egg along with the zest and juice and mix until smooth (don't over beat).
  • Pour batter over crusts. Place pans on a cookie sheet and then bake for 35-40 minutes until it is puffed and the middle looks dull (not shiny). Turn off the oven and open it a crack and let it sit in in the oven for 20 minutes. Remove from the oven, run a sharp knife around the edge of each cake to release it from the pan and and let cakes cool to room temperature before placing in the fridge. Refrigerate at least 3 hours before removing sides and serving. Garnish with fresh raspberries and spoon or brush on seedless jam over raspberries. (Cheesecake tastes best served at room temperature)