Royal Raspberry Cheesecake Recipe

5 1
Royal Raspberry Cheesecake Recipe
Royal Raspberry Cheesecake Recipe photo by Taste of Home
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Royal Raspberry Cheesecake Recipe

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5 1
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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!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling

Ingredients

  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lemon peel
  • 6 tablespoons butter, softened
  • 1 large 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 large eggs, lightly beaten
  • 1large egg yolk, lightly beaten
  • 1/4 cup whole 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.
Originally published as Royal Raspberry Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

Nutritional Facts

1 slice: 313 calories, 14g fat (8g saturated fat), 108mg cholesterol, 178mg sodium, 43g carbohydrate (31g sugars, 3g fiber), 5g protein.

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  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lemon peel
  • 6 tablespoons butter, softened
  • 1 large 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 large eggs, lightly beaten
  • 1large egg yolk, lightly beaten
  • 1/4 cup whole milk
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed and crushed
  • 1 tablespoon cornstarch
  • 1/2 cup currant jelly
  • 3 cups whole raspberries
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Royal Raspberry Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

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