Loads of fresh lemon juice and zest make this Lemon Cheesecake irresistible. The perfect make ahead dessert.
SO… I made this Cheesecake for Easter. And my life has been all over the place since I last blogged in November (eeeeeek).
Working in the restaurant industry December is a crazy busy month, then I went on holiday to England, Amsterdam, Prague and Dublin. Then I had to get back into the swing of things at work. And then the oven nightmare began.
The oven stopped working, the lighter would not light. The oven is 1.5 years old. Basically the oven saga started in beginning of April and Sears was a PAIN in the BUTT! Sears sent us a company they hire and the guys were USELESS! We demanded a Sears rep and we got one. But each guy had a new idea of why it wasn’t working. It was fixed a total of 6 times until now they have officially decided we can get a new oven. Mind you 6 times means 12 visits. And in between the oven has worked then one day just doesn’t. Believe me when you have cracked the eggs, whisked the cream…etc and then when you turn your oven on and you can’t bake it… it is SOOO frustrating.
So we are going to look at ovens later this week and do some major research. Hopefully by the end of next week I will be living with a working oven again.
But on to what is really important here, Cheesecake. Specifically Lemon Cheesecake with or without a raspberry sauce.
This recipe calls for fresh lemon juice, lemon zest and lemon extract. If you don’t like as much lemon flavor then leave now. Just kidding 🙂 Take the lemon extract out.
Lemon is so refreshing and makes what is normally a heavy dessert, Cheesecake, taste lighter.
I adore making cheesecakes but they are a tad bit time consuming. I find it easiest to bake the cheesecake around 8pm done by 9:30/10 then let it sit in the oven for an hour or so and then wrap and chill over night.
I hope you love this as much as my family and friends did !
2 lbs cream cheese, completely softened to room temp.
1 1/2 cup granulated sugar
1/3 cup heavy cream
3/4 cup sour cream or greek yogurt
1/2 cup fresh squeezed lemon juice
4 tbsp lemon zest
1 tsp lemon extract
5 large eggs, at room temp.
2 1/2 cups frozen raspberries
1/2 cup granulated sugar
1/2 cup lemon juice
1 tsp corn starch
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon juice, lemon zest and lemon extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
In a medium saucepan over medium-low heat cook raspberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process raspberries until liquid. Strain sauce into a clean bowl to chill overnight in the fridge.
The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.