Royal Raspberry Cheesecake Recipe
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Royal Raspberry Cheesecake

By: Lori Manthorpe  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 259 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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 (8 ounce) packages 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 (10 ounce) package 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

  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 degrees F 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by bjtowne 
Delicious! My sons who normally don't eat sweets inhaled it. My husband gave it 5 stars. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by Joan 
This was the first cheesecake I have ever made and it was fantastic. The recipe is easy to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by loves2bake 
Took this to our family Christmas gathering and got rave reviews. Had to use frozen berries... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by MaryLynn 
I made this for the 4th of July this year, everyone loved it! What a great way to use our... MORE

 
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