Lemon Raspberry Cheesecake
User Reviews
5
Lemon Raspberry Cheesecake
Description
The Lemon Raspberry Cheesecake combines a spiced cookie crust and a vibrant lemon-infused cream cheese filling. The crust is created by finely grinding Biscoff or gingersnap cookies and mixing them with melted butter, then baking briefly until set. The filling blends eggs, vanilla, sugar, lemon zest, and juice with cream cheese for a smooth, tangy base. Half the raspberries are mashed and swirled into the batter before baking to disperse natural sweetness and tartness throughout the cheesecake.
Baking takes place in a cast iron skillet which helps develop a firm crust and even cooking throughout the cheesecake. After an initial bake, fresh whole raspberries are scattered atop and the dessert is dusted with powdered sugar for contrast. The texture is creamy yet firm enough to hold shape when sliced, accented by bright lemon and raspberry flavors balanced against the sweet spiced crust.
This dessert works well for special occasions or gatherings where a unique but approachable cheesecake is desired. It should be served chilled and can be sliced directly from the skillet. Room temperature ingredients contribute to a smoother batter and better texture.
The cheesecake will keep fresh in the refrigerator for up to two days. To use a different pan, a springform pan is an alternative to the skillet method without changing baking times significantly.
Ingredients
- 8 ounces Biscoff cookies or gingersnap cookies
- 1 tick (4 oz) butter unsalted
- 4 large egg room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup confectioners' sugar divided, plus more for dusting
- 1 1/2 pounds cream cheese room temperature
- Zest and juice of 1 lemon (about 1/4 cup juice and 1 tablespoon zest)
- 10 ounces raspberry divided
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, blitz the cookies until finely ground.
- Melt the butter in an 11-inch (28 cm) ovenproof skillet over low heat. Turn the heat off, tip the cookie crumbs into the skillet, and mix well. Then spread and pat out in an even layer, going slightly up the sides.
- Bake until the crust is no longer wet, 5 to 7 minutes. Remove from the oven.
- Crack the eggs into the processor (there’s no need to clean it), add the vanilla and all but 1 tablespoon of the confectioners' sugar, and blitz until pale, about 2 minutes.
- Buzz in the cream cheese and lemon zest and juice, then pour evenly over the cookie base.
- Mash half the raspberries and the remaining tablespoon of confectioners' sugar with a fork, then swirl it through the top of the cream-cheese batter.
- Slide the skillet in the oven and bake for 15 minutes.
- Remove the skillet, scatter the remaining raspberries over the top of the cheesecake, and dust with more confectioners' sugar.
- Bake the cheesecake until just set in the center, 15 to 20 minutes. Switch the oven to broil, and CAREFULLY broil until the top is golden in spots, 2 to 4 minutes more.
- Remove the cheesecake from the oven and let it cool to room temperature, then chill in the fridge for 2 hours before serving.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth cheesecake batter.
- You can bake this cheesecake in a springform pan if preferred instead of a skillet.
- Store the cheesecake refrigerated for up to 2 days and serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 449kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 238mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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