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Lemon-Raspberry Cheesecake

Lemon-Raspberry Cheesecake
Lemon-Raspberry Cheesecake is a vegetarian recipe with 10 servings. One serving contains 504 calories, 8g of protein, and 32g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 41 minutes. If you have butter, flour, eggs, and a few other ingredients on hand, you can make it.

Instructions

1
Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
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Graham Cracker CrumbsGraham Cracker Crumbs
ButterButter
SugarSugar
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Springform PanSpringform Pan
2
Beat cream cheese at medium speed with an electric mixer until smooth.
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Cream CheeseCream Cheese
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Hand MixerHand Mixer
3
Add 1 1/2 cups sugar and next 3 ingredients, beating until blended.
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SugarSugar
4
Add eggs, 1 at a time, beating well after each addition.
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EggEgg
5
Pour half of batter into prepared pan.
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Frying PanFrying Pan
6
Sprinkle with raspberries; pour remaining batter over raspberries.
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RaspberriesRaspberries
7
Bake at 325 for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour.
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OvenOven
8
Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.
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Wire RackWire Rack
KnifeKnife
OvenOven
Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 41 m.
Servings10
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
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