Zesty Lemon Raspberry Cheesecake Recipe: A Bright Summer Treat
Velvety tangy lemon raspberry cheesecake recipe promises a burst of sweet-tart harmony in every slice. Delight your guests with this zesty masterpiece at your next dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davesgrill.com.
Cooking tools:
- Food processor
- Rolling pin
- Springform pan
- Mixing bowl
- Measuring cup
- Oven
- Hand mixer
- Whisk
- Spatula
- Microplane
- Citrus press
- Fork
- Mash bowl
- Kitchen scale
- Cutting board
- Chef's knife
- Baking dish
- Parchment paper
- Aluminum foil
- Saucepan
- Cooling rack
- Refrigerator
- Fine-mesh sieve
- Spoon
- Colander
- Pastry brush
- Plate
Ingredients
- 3 (8 oz/225 g) packages cream cheese, softened
- 3 large eggs
- 1 ½ cups (150 g) fresh or frozen raspberries
- 1 ½ cups (150 g) graham cracker crumbs
- 1 ¼ cups (250 g) granulated sugar
- 6 tbsps (85 g) unsalted butter, melted
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsps lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
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