Lemon Raspberry Cheesecake

27 Jan

This was the first cheesecake I’ve ever made.

I don’t count cheesecake bars, or cheesecake brownies, or whatever. I mean the real deal.
And it was great! Not hard at all, I’m pretty stoked!

I took the recipe from SugarPlum, but changed it a bit. I used lemon in the cheesecake batter, rather than making a lemon curd to swirl into it. I would have rather used the lemon curd, but alas I didn’t have the ingredients :( .

Raspberry love

If anything, I found that the cake wasn’t deep enough. Does that make sense? I felt that my slices could have been taller and more handsome. Maybe i’ll increase the amount of batter by a little next time. Hm….

Lemon Raspberry CheesecakeĀ 

 

Crust

  • 1/2 cup gingersnap cookies, crushed into crumbs
  • 1/4 cup melted (then slightly cooled) butter
Filling
  • 2 1/2 x 8 oz cheesecake packages
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 6 egg yolks
  • juice of one lemon
Rasbperry Sauce
  • 2 1/2 pints raspberries (fresh)
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp vanilla
  • 1 tsp cinnamon
Directions:
Preheat oven to 320 degrees F.

For crust, mix butter and gingersnap crumbs together, and press into the bottom of a springfoam pan. Bake for 12 minutes, then set aside and cool for 15 minutes.

Hey good lookin'!

Beat together cream cheese and sugar until smooth. Add in vanilla and egg yolks, one at a time. Add Lemon juice and beat for 1 minute. Pour cheesecake batter into cooled crust. Cook in oven for 1 hour fifteen (check on yours at an hour and then every 5 minutes from there, just in case yours in ready early). Let cool for half an hour in the oven, then on a countertop for an hour. Finally, cool cheesecake for 3 hours in the fridge or overnight.

When cheesecake is ready to serve, make raspberry sauce. Blend berries together and strain juice from seeds and skin. Place juice in a small pot and set stovetop to high. Stir consistently. When raspberries are bubbling, add in vanilla, cinnamon, and cornstarch. Keep stirring until raspberry is reduced to a syrup. Remove from heat and let cool for 10 minutes. Pour on top of cheesecake and garnish with raspberries.

Voila

Christmas plates still...damn

 

Happy baking!

xox

 

2 Responses to “Lemon Raspberry Cheesecake”

  1. Cindy Ensley Rahe February 1, 2012 at 6:26 pm #

    cheesecake is my husbands favorite dessert, besides chocolate anything. I love raspberry and lemon together with something creamy, this sounds great! I like a tall cheesecake too–my trick is to bake it in a smaller diameter springform pan with tall sides :)

    • honeybutterbakes February 2, 2012 at 12:52 pm #

      Thanks for the tip! Cheesecake and chocolate together- the best!

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