RASPBERRY CHEESECAKE
This classic cheesecake is my family's favorite dessert and it is so delicious, I make it even in the winter using frozen raspberries.-Lori Manthorpe, Ile Bizard, Quebec
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside. , For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest., Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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Ayamba Jonas
[email protected]I had trouble getting the crust to set. Other than that, the cheesecake was good.
Jordyn Taylor
[email protected]This cheesecake was a bit too sweet for my taste, but otherwise it was good.
Eli Farlow
[email protected]I love this recipe! The cheesecake is always a hit with my friends and family.
Sujonmiha
[email protected]This was my first time making cheesecake and it turned out great! Thanks for sharing this recipe.
Musinguzi Patrick
[email protected]Yum! This cheesecake was so good. The crust was perfect and the filling was creamy and flavorful.
RUBENA GUINTE
[email protected]This raspberry cheesecake was delicious! The crust was nice and crumbly, and the filling was creamy and tangy. The raspberries added a nice pop of flavor. I would definitely make this again.
Ismail Warraich
[email protected]I followed the recipe exactly and my cheesecake turned out amazing! The crust was crispy and the filling was smooth and creamy. I loved the tartness of the raspberries. This is a keeper!
Chadwyn Deneker
[email protected]This cheesecake was so easy to make and it turned out so delicious! My family loved it. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Methembe Lunga
[email protected]I've tried many cheesecake recipes, but this one is by far the best. The crust is so easy to make and the filling is just the right amount of sweetness and tanginess. I highly recommend this recipe!
James Beard
[email protected]This raspberry cheesecake was a hit at my party! The crust was perfectly crumbly and the filling was creamy and tangy. I loved the fresh raspberries on top. Will definitely make this again!