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.
Servings: 1
Calories: 4080kcal
Ingredients
Crust
- 2 packages graham crackers approx 16 crackers
- 4 Tablespoons granulated sugar
- 2/3 cups melted butter
Cheesecake
- 4- 8 ounces bricks of cream cheese softened
- 1 cup sugar
- 1 lemon juiced
- 4 large eggs
- 12 drops lemon essential oil
Glaze
- 1 cup water
- 2 Tablespoons sugar
- 1/2 cup mashed raspberries
- 1/2 medium lemon juiced
- 5 drops lemon essential oil
- 1 ounce gelatin
Topping
- 16 ounces fresh raspberries
Instructions
- 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.
Nutrition
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