Double-Lemon Raspberry Cheesecake |
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Prep Time: 23 Minutes Cook Time: 65 Minutes |
Ready In: 88 Minutes Servings: 1 |
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This lemon cheesecake gets extra zing from a creamy lemon sauce that's spooned over each serving. Ingredients:
1 cup vanilla wafer crumbs (22 wafers) |
3 tablespoons sugar |
1/2 teaspoon grated lemon rind |
3 tablespoons butter, melted |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons all-purpose flour |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1/2 teaspoon vanilla extract |
3 large eggs |
1 egg white |
1 pint fresh raspberries |
Directions:
1. Combine first 4 ingredients; press mixture into bottom of a 9-inch springform pan. Bake at 325° for 10 minutes. Remove from oven; set aside.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar and next 4 ingredients, beating until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Pour half of batter over cooled crust; top with raspberries, then remaining batter. Bake at 325° for 50 to 55 minutes or until almost set. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Serve with Lemon Sauce. Store in refrigerator.
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