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

  • CRUST:
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lemon peel
  • 6 tablespoons butter
  • 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
  • 1 egg yolk
  • 1/4 cup milk
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed and crushed
  • 1 tablespoon cornstarch
  • 1/2 cup black or red currant jelly
  • TOPPING:
  • 3 cups fresh or frozen whole raspberries

Directions

In a mixing bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat 1/3 of mixture on the bottom of a 9-in. springform pan with the sides removed. Bake at 400* for 7 minutes or until golden; cool. Attach the sides of the pan; pat remaining crust mixture 1-3/4 in up the sides. Set aside. for filling, beat cream cheese, lemon peel and vanilla until fluffy. Combine sugar, flour and salt; add to creamed mixture, beating well. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place on a shallow baking pan in oven. Bake at 375° for 35-40 minutes or until center appears set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula; cool 30 minutes. Remove sides of pan; cool 1-2 hours longer. Chill thoroughly. Meanwhile, for sauce, combine all ingredients in a saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove berry seeds. Cool. Just before serving, top cheesecake with sauce and whole berries. 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.

  • CRUST:
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lemon peel
  • 6 tablespoons butter
  • 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
  • 1 egg yolk
  • 1/4 cup milk
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed and crushed
  • 1 tablespoon cornstarch
  • 1/2 cup black or red currant jelly
  • TOPPING:
  • 3 cups fresh or frozen whole raspberries
  1. In a mixing bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat 1/3 of mixture on the bottom of a 9-in. springform pan with the sides removed. Bake at 400* for 7 minutes or until golden; cool. Attach the sides of the pan; pat remaining crust mixture 1-3/4 in up the sides. Set aside. for filling, beat cream cheese, lemon peel and vanilla until fluffy. Combine sugar, flour and salt; add to creamed mixture, beating well. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place on a shallow baking pan in oven. Bake at 375° for 35-40 minutes or until center appears set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula; cool 30 minutes. Remove sides of pan; cool 1-2 hours longer. Chill thoroughly. Meanwhile, for sauce, combine all ingredients in a saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove berry seeds. Cool. Just before serving, top cheesecake with sauce and whole berries. Yield: 12 servings.
Originally published as Royal Raspberry Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

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