Lemon Raspberry Cheesecake
Creamy, light, and fruity! The cheesecake filling is the perfect balance between sweet and tart. The addition of our Lemon Raspberry Sugar Shaker in all components of the cheesecake adds a blast of lemony flavor!
Ingredients
Crust
- 2 cups Graham Cracker Crumbs
- 2 tsp Crème Brûlée White Barrel Aged Balsamic
- 1 Large Lemon, zested
- 2 tsp Lemon Raspberry Sugar Shaker
- ¼ cup Sweet Cream Butter Infused Olive Oil
Filling
- 32 oz Cream Cheese, softened
- ¼ cup Sugar
- ¼ cup Lemon Raspberry Sugar Shaker
- ½ cup Sour Cream
- 4 Whole Eggs plus 1 Egg Yolk
- 2 Large Lemons, zested and juiced (for ¼ cup juice)
- 1 Tbsp Crème Brûlée White Barrel Aged Balsamic
Raspberry Compote
- 2 cups Fresh or Frozen Raspberries
- 3 Tbsp Lemon Raspberry Sugar Shaker
- 2 Tbsp Crème Brûlée White Barrel Aged Balsamic
- 1 Lemon, zested and juiced
- Optional: Fresh Raspberries, Whipped Cream, or Powdered Sugar for decorating
Directions
- Preheat the oven to 350°F and generously grease a 10” springform pan.
- Combine all crust ingredients in a medium bowl. Press into the prepared pan and slightly up the sides. Bake for 8 minutes until lightly golden. Let cool completely.
- In a large bowl or stand mixer, blend cream cheese, sugar, Lemon Raspberry Sugar Shaker, and sour cream until smooth. Add eggs one at a time, then add lemon zest, juice, and balsamic.
- Lower oven to 325°F. Wrap the bottom of the springform pan with several layers of foil.
- Pour filling into cooled crust. Place springform pan into a larger roasting pan and fill with boiling water 1” up the side.
- Bake for 50 minutes or until set but slightly jiggly in the center. Turn off oven, let sit for 30 minutes. Remove and cool completely, then chill overnight in the fridge.
- For the compote: Combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce and simmer for 10 minutes or until thickened.
- Top cheesecake with compote. Garnish with raspberries, whipped cream, or powdered sugar as desired. Enjoy!