Dessert

Lemon-Raspberry Cheesecake

Name: Lemon-Raspberry Cheesecake
Prep time: 11 min
Cook time: 90 min
Total time: 101 min
Yield: 10 servings
Ingredients: 5 tablespoons butter or margarine, melted; 3 (8-ounce) packages cream cheese, softened; 4 large eggs; 2 teaspoons all-purpose flour; 1 cup graham cracker crumbs; 3/4 cup fresh lemon juice; 1 tablespoon grated lemon rind; 1 pint fresh raspberries; 1 1/2 cups sugar; 3 tablespoons sugar

4 October 2026

Not yet ratedRate Recipe

Total Time101 Mins

Serves10

Per Serving$1.88

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Lemon-Raspberry Cheesecake takes roughly 1 hour and 41 minutes from beginning to end. This dessert has 512 calories, 8g of protein, and 32g of fat per serving. This recipe serves 10 and costs $1.88 per serving. This recipe is liked by 1 foodies and cooks.

Dessert Cheese Eggs

Method:

1
Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
2
Beat cream cheese at medium speed with an electric mixer until smooth.
3
Add 1 1/2 cups sugar and next 3 ingredients, beating until blended.
4
Add eggs, 1 at a time, beating well after each addition.
5
Pour half of batter into prepared pan.
6
Sprinkle with raspberries; pour remaining batter over raspberries.
7
Bake at 325 for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour.
8
Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.