Raspberry-Topped Lemon Cheesecake Recipe

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Raspberry-Topped Lemon Cheesecake
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Ingredients
14
Count
Nutrition
363
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Make the crust: Position oven rack in center of oven; preheat oven to 350°; grease bottom and sides of a 9 x3 inch springform pan.
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter; pat mixture evenly into the bottom of the prepared pan.
  3. Bake for 8 minutes, until lightly browned; set pan of a wire rack and cool the crust completely.
  4. Make the filling: add 1/2 cup milk to a small container; sprinkle the gelatin over the milk and set aside to soften.
  5. Add the remaining 1/2 cup milk, sugar, and cream cheese in a medium saucepan and cook over med-low heat, whisking constantly, until the cream cheese melts and the mixture is smooth, about 3 minutes.
  6. Add in the gelatin mixture and whisk until the gelatin is dissolved.
  7. Pour the mixture through a fine-mesh sieve into a medium bowl, and cool to room temperature.
  8. In the bowl of an electric mixer, using the whisk attachment, beat the cream, sour cream, lemon zest, and vanilla extract at high speed until the mixture just begins to form soft peaks.
  9. At low speed, beat in the cooled cream cheese mixture.
  10. Increase speed to medium and mix until the filling is well blended and smooth.
  11. Scrape the filling into the prepared pan, and refrigerate at least 4 hours.
  12. Make the raspberry topping: Remove the cheesecake from the refrigerator; run a sharp, thin-bladed knife under hot water and wipe it dry, then run the knife between the cake and the side of the pan to loosen the cake (run the knife under water again a few times, wiping it dry, to keep it hot).
  13. Carefully remove the side of the springform pan.
  14. Return the cheesecake to the refrigerator while you prepare the topping.
  15. In a small saucepan, bring the raspberry jam to a simmer over low heat.
  16. Cook, stirring constantly, for about 1 minute, until smooth and thickened.
  17. Remove the pan from the heat and cool to room temperature.
  18. Using a pastry brush, gently brush the jam over the top of the cake, covering it completely.
  19. Starting in the center, arrange the raspberries in concentric circles over the jam, covering the top of the cake; refrigerate at least 1 hour before serving.
  20. Thirty minutes before serving, remove the cheesecake from the refrigerator.
  21. To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
  22. Dust the top of each slice lightly with sifted powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 362.8 Kcal (1519 kJ)
Calories from fat 185.17 Kcal
% Daily Value*
Total Fat 20.57g 32%
Cholesterol 55.47mg 18%
Sodium 264.78mg 11%
Potassium 124.54mg 3%
Total Carbs 41.68g 14%
Sugars 22.64g 91%
Dietary Fiber 0.63g 3%
Protein 3.52g 7%
Vitamin C 1.9mg 3%
Iron 0.1mg 0%
Calcium 62.8mg 6%
Amount Per 100 g
Calories 305.49 Kcal (1279 kJ)
Calories from fat 155.92 Kcal
% Daily Value*
Total Fat 17.32g 32%
Cholesterol 46.71mg 18%
Sodium 222.95mg 11%
Potassium 104.87mg 3%
Total Carbs 35.1g 14%
Sugars 19.06g 91%
Dietary Fiber 0.53g 3%
Protein 2.96g 7%
Vitamin C 1.6mg 3%
Iron 0.1mg 0%
Calcium 52.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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