Ingredients for Luscious Lemon Cheesecake With Raspberry Sauce
- Lemon Supreme Cake Mix
- Oil
- Pecans
- 3 (8 ounce) packages cream cheese
- ¼ cup sugar (for crust) + 1 ¾ cups sugar (for filling) + ½ cup sugar (for sauce)
- ½ cup lemon juice (for filling) + 1 tablespoon lemon juice (for sauce)
- Fresh Lemon Zest
- 2 large eggs
- Frozen Raspberries
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How to Make Luscious Lemon Cheesecake With Raspberry Sauce
- Preheat oven to 350°F (175°C). Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until well combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- While the crust is cooling, prepare the cheesecake filling: In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth. Gradually add 1 ¾ cups sugar, beating until combined. Add 1 cup sour cream, ½ cup lemon juice, 2 teaspoons lemon zest, 2 large eggs, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated 450°F (230°C) oven for 5-7 minutes. Reduce the oven temperature to 250°F (120°C) and bake for 30-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Prepare the raspberry sauce: In a small saucepan, combine 12 ounces fresh raspberries, ½ cup sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 10 minutes).
- If desired, strain the sauce through a fine-mesh sieve to remove the seeds. Let cool slightly before serving.
- Top the chilled cheesecake with the raspberry sauce and serve.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
85g
Fat
49g
Carbs
16g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Dinner Party Holiday Event Kid Friendly Vegetarian Cheesecake Dietary Berries Raspberries Citrus Lemon Taste Mood Sweet Number Of Servings Presentation Served Cold 4 Hours Or Less
