Lemon Raspberry Cheesecake
Hello Friends! It's been awhile. I've been super busy crafting away the past month, but I finally starting cooking/baking again. I made this yummy cheesecake last night and it's for a Friends-giving dinner I am going to tonight. I made it the night before because I heard its better to let it set overnight. I also made some other yummy things last night, but I will share those later. Should I start adding more desserts to my blog? Let me know in the comments.
Ingredients:
1 packet cream cheese
2 eggs
2/3 cups of sugar
1 lemon
1/4 cup of lemon juice
6 oz of rasp berries (I just used one package I dont know how much that is)
almond extract
Agave Syrup
1 graham cracker crust (or make it on your own)
Instructions:
1. Preheat oven to 325 degrees F.
2. Use an egg wash on your crust and bake for a little in the oven till more brown. About 10 minutes. Use a baking sheet under the pan.
3. in a mixing bowl mix cream cheese and sugar. make sure cream cheese is softened before mixing. It is recommended to use a mixer, but I didn't have one so I did it by hand and it was fine.
4. Add in almond extract, lemon juice, and the zest of one lemon. If you don't want a strong lemon taste then you can add less of this. whisk everything in bowl.
5. Slowly add in eggs to mixture.
6. Pour this into the pan with the crust.
7. Take raspberries in a food processor or blender and puree.
8. Using a strainer strain the puree to separate the seeds. Feel free to add sugar to this mixture. I added sugar and agave syrup.
9. Using a spoon drizzle this raspberry mixture on top of the cheesecake. I used a knife and made a little design with the puree.
10. Carefully place the cheesecake in the oven and bake for 30-45 minutes until filling is cooked.
11. Once done let cheesecake cool for 3 hours or chill overnight before serving.
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