Best Lemon Raspberry Cheesecake Recipes

LEMON-RASPBERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
• Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
• While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
• Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
• Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
• Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
• Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
• While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
• Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
• While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
• Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Mix crust ingredients together and press in spring form pan.
• Bake 350° for 20 minutes or till light brown.
• Mix all cheesecake ingredients together till smooth.
• After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
• turn oven down to 250° degrees and bake 30 minutes more.
• Cool completely and refrigerate.
• For sauce combine sugar and raspberries in sauce pan.
• Boil and if desired strain to remove the seeds.
• Chill and serve over cheesecake.

BAKED RASPBERRY & LEMON CHEESECAKE

Steps:

• Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
• In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until fragrant, about 5 minutes.
• Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
• Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
• Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
• Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
• Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

LEMON RASPBERRY CHEESECAKE PIE

Steps:

• Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
• Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
• Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
• Serve slices of cheesecake with dollops of raspberry sauce.

LEMON RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. , Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly., In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate., Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside. , In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)

Steps:

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

RASPBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
• Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

RASPBERRY LEMON CHEESECAKE TRIFLE

Steps:

• 1. Put jam in small saucepan and cook over low heat until just melted. Meanwhile, beat cream cheese and lemon juice until smooth. Stir in milk. Fold in whipped topping. Set aside. 2. Cut pound cake in 1/4 inch slices. Arrange half of cake slices in bottom of trifle dish. 3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 2 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of the berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate 6 hours or overnight.

LEMON RASPBERRY CHEESECAKE

Steps:

• Line the bottom of a springform pan with the sliced poundcake.
• In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
• (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
• Beat until smooth.
• Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
• Spoon into springform pan.
• Stir the raspberry jam into the remaining whipped topping until just blended.
• Spread evenly over the top of the lemon layer.
• Chill at least 4 hours.
• You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

RASPBERRY LEMON WHIPPED CHEESECAKE

Steps:

• To make the filling:.
• In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
• Fold whipped cream into the cream cheese mixture.
• Spread into graham cracker crust.
• To make the topping:.
• In a saucepan, combine sugar and cornstarch.
• Stir in water and 1 1/2 cups of raspberries.
• Bring to a boil, stir 2 minutes or until thickened.
• Refrigerate until thickened.
• Spread topping over the filled pie.
• Garnish with remaining berries.

NO BAKE RASPBERRY-LEMON CHEESECAKE RECIPE - (4.5/5)

Steps:

• In a med. bowl, stir together the graham crumbs, 1 Tbsp. sugar & the melted butter. Evenly divide the crumbs between the individual serving dishes & press into the bottoms of them to form a crust layer. In a lg. bowl, mix together the sugar & lemon zest till the sugar becomes moist & fragrant. Add cream cheese & beat with an electric mixer till smooth. Add lemon juice & vanilla mixing to combine. Using a rubber spatula, fold in the whipped cream topping till well blended, then fold in the raspberries. Evenly pipe or spoon the filling into the individual serving dishes. Cover with plastic wrap & refrigerate for at least 2 hrs before serving. Garnish with fresh raspberries & a sprig of fresh mint.

SUMMERTIME DELIGHT LEMON RASPBERRY CHEESECAKE

Steps:

• In a food processor, finely chop vanilla wafers. Add sugar and pecans; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.
• Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.
• Place sugar and lemon zest strips in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute.
• Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream, and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds.
• Pour half of the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with remaining batter.
• Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.
• Bake in the center of a 350 degree oven for 45 minutes. Turn oven off and let the cheesecake remain in oven, with door closed, for another 60 minutes. Remove from water bath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.
• To finish dessert, cut a piece of parchment or wax paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around the paper, with White Chocolate and Cream Cheese Frosting. Press chopped pecans into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.
• To make the frosting: Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room temperature. With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is thick and creamy.
• To make the sauce: In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture through a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar should be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.