They had raspberries on sale at the Safeway the other day.
Aren’t they pretty?
I bought up a bunch; I froze a few, turned some into jam and decided the rest needed to go on top of a cheesecake!
This cheesecake is light and fluffy, but so super creamy and delicious.
Plus it is crazy easy to make!
What you need,
For the crust,
¾ cup graham cracker crumbs
2 tbsp. granulated sugar
4 tbsp. butter, melted (I used salted)
For the cheesecake,
2 8oz. packages of cream cheese, at room temperature
½ cup granulated sugar
Zest and juice of 2 lemons
1½ cups fresh raspberries
To make the crust, stir together the graham crumbs and sugar. Pour the butter over the crumbs and mix until the crumbs are moist and crumbly.
Press the crumb mixture into an 8x8 square baking dish sprayed with non-stick spray.
Bake at 325 degrees for 12-14 minutes until lightly browned.
Set on a rack and allow to cool completely.
While the crust cools make the cheesecake filling.
In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese until light and fluffy, about 2 minutes.
Stir in the sugar and mix until combined. Add the eggs and mix well.
Mix in the lemon juice and rind.
Pour the cheesecake mixture over the cooled crust. Scatter the fresh raspberries over the top.
Bake at 325 degrees for 35 minutes until the centre is set.
Cool on a rack for 30 minutes, and then put it in the fridge for at least 3 hours to chill.
I can’t even tell you how amazing this cheesecake is!
I think blueberries would be awesome on top, or blackberries! The possibilities are endless.
Recipe adapted from The Brown Eyed Baker