LEMON RASPBERRY CHEESECAKE
A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time
Provided by Leta8076
Categories Cheesecake
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 361.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 116.3, Sodium 500.4, Carbohydrate 39, Fiber 0.1, Sugar 2, Protein 5.7
SUMMERTIME DELIGHT LEMON RASPBERRY CHEESECAKE
Jayne Vosters won first place for her lemon raspberry cheesecake at the 2009 Wisconsin Cheese Festival Cheesecake Contest
Provided by gailanng
Categories Cheesecake
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 705.4, Fat 56.6, SaturatedFat 26.4, Cholesterol 197.9, Sodium 320, Carbohydrate 43.6, Fiber 4.6, Sugar 37.4, Protein 10.8
LAYERED RASPBERRY CHEESECAKE
This was my requested birthday dessert growing up. Even those who don't like cheesecake devour it. It's not your traditional cheesecake and isn't difficult to make. I have used sugar free and light cream cheese to cut back on calories and can't tell a difference.
Provided by Delish
Categories Cheesecake
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
- Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
- Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
- Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
- Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
- Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
Nutrition Facts : Calories 581.4, Fat 36.8, SaturatedFat 21.5, Cholesterol 116.3, Sodium 339.3, Carbohydrate 60.3, Fiber 2.5, Sugar 49.5, Protein 5.5
LEMON RASPBERRY CHEESECAKE PIE
An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.
Provided by hollyberry
Categories Cheesecake
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 14.9, Cholesterol 72.9, Sodium 244.5, Carbohydrate 41.4, Fiber 2.7, Sugar 34.6, Protein 7
LEMON DELIGHT CHEESECAKE PIE WITH RASPBERRY SAUCE
This is a recipe put out 22 years ago by Hellman's Mayonnaise. It has become one of my most requested summertime desserts. I added the raspberry sauce along the way to make use of the fresh fruit of the season.
Provided by Carrie Ann
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
- Beat in eggs, one at a time; beat in rind, juice and vanilla.
- Pour into pie crust; place on cookie sheet.
- Bake in pre-heated 350 degree oven for 30-35 minutes or until set.
- Chill 4 hours.
- Serve with raspberry sauce on top or on the side.
- Raspberry Sauce: Mash and sieve berries to remove as many seeds as possible; add water to make 1 cup.
- Mix sugar and cornstarch together and add to raspberries, mixing well.
- Cook over medium heat until mixture thickens, stirring constantly.
- Remove from heat and add lemon juice.
- Cool and chill.
Nutrition Facts : Calories 352.4, Fat 18.3, SaturatedFat 7.4, Cholesterol 101, Sodium 268.4, Carbohydrate 43, Fiber 3, Sugar 31.6, Protein 5.6
NO BAKE LEMON RASPBERRY CHEESECAKE
I modified this wonderful, delicious recipe from Krafts' Lem'n Berry Cheesecake (http://www.kraftrecipes.com/recipes/lemn-berry-cheesecake-53419.aspx) which starts with Philadelphia cream cheese. With this recipe it gets even simpler-just use the No-Bake-Jello Cheesecake prepared mix!
Provided by Vawn4993
Categories Dessert
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
- Press crumbs into the bottom and sides of pie plate using fingers.
- Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
- Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
- Mix in raspberries.
- Spoon into crust.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 150.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 6.4, Sodium 105.9, Carbohydrate 17, Fiber 1.4, Sugar 13.2, Protein 1.8
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