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.
I am obsessed with lemon and raspberry right now. Obsessed I tell you. Almost as much as I am obsessed with raspberry and lime. I have been making way too many desserts lately and I was totally determined not to make any more. Then my sweet mother in law asked me to bring dessert to our family Easter dinner. I mean, I couldn’t possibly say no. Right? And I figured if I was making dessert I might as well go all out. So I made 2 different cheesecakes. This one. And a chocolate raspberry ganache cheesecake. They were both amazing, and I will be sharing the other one soon. But for now…I give you this beauty!
Ingredients
Crust
Cheesecake
Glaze
Topping
Instructions
Read more please visit : www.eazypeazymealz.com
I am obsessed with lemon and raspberry right now. Obsessed I tell you. Almost as much as I am obsessed with raspberry and lime. I have been making way too many desserts lately and I was totally determined not to make any more. Then my sweet mother in law asked me to bring dessert to our family Easter dinner. I mean, I couldn’t possibly say no. Right? And I figured if I was making dessert I might as well go all out. So I made 2 different cheesecakes. This one. And a chocolate raspberry ganache cheesecake. They were both amazing, and I will be sharing the other one soon. But for now…I give you this beauty!
Baca Juga
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,
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Read more please visit : www.eazypeazymealz.com
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