Lemon Raspberry Cheesecake
A decadent lemon flavored cheesecake, topped with fresh raspberries drizzled with a lemon raspberry glaze, perfect for Spring! You will love the flavors of this dessert.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 2 packages graham crackers approx 16 crackers
- 4 Tablespoons granulated sugar
- 2/3 cups melted butter
- 4- 8 ounces bricks of cream cheese softened
- 1 cup sugar
- 1 lemon juiced
- 4 large eggs
- 12 drops lemon essential oil
- 1 cup water
- 2 Tablespoons sugar
- 1/2 cup mashed raspberries
- 1/2 medium lemon juiced
- 5 drops lemon essential oil
- 1 ounce gelatin
- 16 ounces fresh raspberries
Preheat oven to 325 degrees
Using a food processor, crush graham crackers, then add sugar and melted butter, and pulse for 30 more seconds.
Press into the bottom of a 12 inch cheesecake pan.
Blend cream cheese, sugar, lemon juice, and essential oils together until creamy
Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
Pour over the graham cracker crust
Bake in preheated oven for 60 minutes
Let cool, then refrigerate at least one hour
While cooling, make your glaze by bringing the water, sugar, raspberries and lemon juice and essential oil to a boil in a small sauce pan. Reduce heat; simmer, uncovered, for 10 minutes. Stir in gelatin, and stir until full dissolved,
Strain through a mesh strainer to remove seeds (optional, but makes it prettier, I did NOT do this)
Set aside to cool until just warm.
Top the cheesecake with the raspberries, and brush the glaze over the top, let cool completely and it will become more jelly like.
Calories: 4080kcal | Carbohydrates: 384g | Protein: 77g | Fat: 262g | Saturated Fat: 149g | Cholesterol: 1354mg | Sodium: 2686mg | Potassium: 1797mg | Fiber: 38g | Sugar: 316g | Vitamin A: 9450IU | Vitamin C: 220.4mg | Calcium: 677mg | Iron: 10.4mg