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
LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE
This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before!
Provided by startnover
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
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
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
LEMON DELIGHT CHEESECAKE
Make and share this Lemon Delight Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, sugar and margarine; reserve 1/2 cup.
- Press remaining onto bottom of 9-inch springform pan.
- Soften gelatin in water, stir over low heat until dissolved.
- Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.
- Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.
- Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
- Fold into cream cheese mixture; pour over crust.
- Top with reserved crumbs; chill until firm.
Nutrition Facts : Calories 373.4, Fat 27.4, SaturatedFat 11.3, Cholesterol 105.8, Sodium 335.5, Carbohydrate 27.3, Fiber 0.4, Sugar 20.6, Protein 6.2
RASPBERRY LEMON WHIPPED CHEESECAKE
Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10" pie crust, or 1 8" pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries.
Provided by sunflame13
Categories Cheesecake
Time 4h20m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 10
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.
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
LEMON RASPBERRY CHEESECAKE
Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." -Audrey Armour, Thamesford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 412 calories, Fat 24g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
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