Lemon-Raspberry Cheesecake |
|
 |
Prep Time: 11 Minutes Cook Time: 90 Minutes |
Ready In: 101 Minutes Servings: 1 |
|
Nikita uses frozen raspberries in this tart dessert, but we preferred the taste, texture, and appearance of the fresh berries. Ingredients:
1 cup graham cracker crumbs |
5 tablespoons butter or margarine, melted |
3 tablespoons sugar |
3 (8-ounce) packages cream cheese, softened |
1 1/2 cups sugar |
1 tablespoon grated lemon rind |
3/4 cup fresh lemon juice |
2 teaspoons all-purpose flour |
4 large eggs |
1 pint fresh raspberries |
Directions:
1. Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.
3. Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.
|
|