user profile
Kraft User
header language image
My Favourites
Shopping List
Close Icon
Lemon Cheesecake with Raspberry Topping
Lemon Cheesecake with Raspberry Topping

Lemon Cheesecake with Raspberry Topping

0 Review(s)
Cook Minutes 5 Hr
Prep : 20 Min Cook: 4 Hr 40 Min
This creamy, dreamy cheesecake, with a touch of lemon, is topped with fresh raspberries for the perfect, elegant finish to a special meal. With only 20 minutes prep before it's ready for the oven, you won't be spending hours in the kitchen. The chilling time will give you lots of time to prep the rest of your meal. You can even make it the day before to make your life even easier.
Add To Favourites Icon
What do I need ?
Select All
16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-3/4 cups finely crushed shortcake biscuits (about 12 biscuits)
2 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
zest and 3 Tbsp. juice from 1 lemon, divided
3 eggs
1/4 cup seedless raspberry jam
1 cup fresh raspberries
Add To Shopping List
How do I make it ?
Select All
Step 1
Heat oven to 350°F.
Step 2
Combine biscuit crumbs and butter; press into bottom of 9-inch springform pan. Bake 10 min.
Step 3
Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Add vanilla, lemon zest and 2 Tbsp. lemon juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 35 to 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 5
Mix jam and remaining lemon juice until blended; spread over top of cheesecake. Top with fresh raspberries.
Kraft Kitchen Tips!
How to Press Crumb Mixture onto Bottom of Pan To Make Crust
Use bottom of dry measuring cup to evenly press the crumb mixture onto bottom of pan.
How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
This delicious cheesecake can be refrigerated up to 24 hours before serving.
Size Wise
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 12 g
60 %
Cholesterol 110 mg
Sodium 290 mg
12 %
Carbohydrate 23 g
Fibre 1 g
Sugars 18 g
Protein 5 g
Vitamin A
4 %
Vitamin C
6 %
0 %
2 %
16 servings, 1 piece (85 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
Save to List
Similar Recipes
Left Bracket
Google Adsense1
Right Bracket
Left Bracket
Google Adsense2
Right Bracket
Left Bracket
Have you tried?
Right Bracket
Left Arrow
Right Arrow