Royal Raspberry Cheesecake Recipe

Royal Raspberry Cheesecake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!

[X]

Rate Royal Raspberry Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Royal Raspberry Cheesecake Recipe

Prep: 20 min. Bake: 35 min. + chilling

Yield: 12 Servings

20 35 55

Ingredients

3/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon finely grated lemon peel
6 tablespoons butter, softened
1 egg yolk, lightly beaten
1/4 teaspoon vanilla extract
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 teaspoon finely grated lemon peel
1/4 teaspoon vanilla extract
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 eggs, lightly beaten
1 egg yolk, lightly beaten
1/4 cup milk
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup currant jelly
3 cups whole raspberries

Directions

In a bowl, combine the flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside.
For filling, in a large bowl, beat cream cheese, lemon peel and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet.
Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 313 calories, 14 g fat (8 g saturated fat), 108 mg cholesterol, 178 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Royal Raspberry Cheesecake in Grandma's Great Desserts Cookbook , p29

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Royal Raspberry Cheesecake

Royal Raspberry Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on May. 16, 2011 by wmcrockett

This is the BEST cheesecake I've ever had!!! Sometimes I make it with a graham cracker crust instead and I often change the topping to suit the occasion. Having my own bakery, I've tried many, many different recipes, but this is by far the absolute best!!!!!!!