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 😦 .
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 Cheesecake
- 1/2 cup gingersnap cookies, crushed into crumbs
- 1/4 cup melted (then slightly cooled) butter
- 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
- 2 1/2 pints raspberries (fresh)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp vanilla
- 1 tsp cinnamon
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.
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.