lemon raspberry cheesecake

★★★★★ 1 Review
cherib5 avatar
By Cheri Barnes
from Louisville, KY

This is a recipe from my boyfriend's sister (another good cook). I believe she got it from another site. I tweeked it a little.

★★★★★ 1 Review
serves 20
prep time 15 Min
cook time 30 Min

Ingredients For lemon raspberry cheesecake

  • 3/4 c
    shortening
  • 1/3 c
    packed brown sugar (i used dark)
  • 1 1/4 c
    all purpose flour
  • 1 c
    rolled oats
  • 1/2 c
    smucker's seedless raspberry jam (i used more)
  • FILLING
  • 4 pkg
    (8 oz. each) cream cheese, softened room temperature
  • 1 1/2 c
    sugar
  • 1/3 c
    lemon juice
  • 4 tsp
    grated lemon peel (i use a little more for tart taste)
  • 4
    eggs (lightly beaten)

How To Make lemon raspberry cheesecake

  • 1
    In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
  • 2
    Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and peel. Add eggs; beat on low speed just until combined. Carefully spoon over jam. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

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