Raspberry Lemonade Cheesecake

By Stacy_K

Ingredients

• Crust
• 12 lemon cream cookies, crushed
• ¼ cup butter, melted
• Filling
• 24 oz cream cheese
• 1 cup sugar
• 4 eggs
• 1 cup sour cream
• 2 t. vanilla
• Juice and zest of a lemon
• 2 t. raspberry extract
• 2 t. lemon extract
• 1 cup fresh raspberries
• Topping
• 1/2 cup fresh raspberries
• ¼ cup white chocolate, melted

Preparation

Step 1

Mix crust ingredients and press into the bottom of a spring form pan.

Cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Add sour cream and mix well. Add lemon juice, zest, and extracts and mix well. Stir in raspberries. Pour over crust.

Bake at 350ºF for 1 hour 15 minutes. Turn off oven and open door for a minute to let hot air out. Then leave in the oven for 45 minutes longer. Let cool completely and then store in refrigerator a minimum of 4 hours or overnight.

Once cool, top with raspberries and drizzle with white chocolate.