Lemon-Raspberry Cheesecake by domesticdiva

By DOMESTICDIVA

The pastel colors of the raspberry and lemon layers make this cheesecake a gorgeous centerpiece for a sping celebration.

Ingredients

• Crust:
• 1-1/4 cups all-purpose flour
• 1 tbsp. sugar
• 1 tsp. grated lemon peel
• 1/2 cup unsalted butter, cut up, softened
• Filling:
• 1-1/2 cups fresh raspberries or frozen
• unsweetened raspberries, thawed
• 4 (8oz) pkg. cream cheese, softened
• 1-1/3 cups sugar
• 2 tbsp. all-purpose flour
• 4 eggs, room temp
• 2 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tbsp. fresh lemon juice
• 2 tsp. grated lemon peel
• Garnish:
• 1/2 cup fresh raspberries

Preparation

Step 1

Heat oven to 325 degrees.
wrap bottom and sides of 9-inch springform pan with wide heavy duty foil. In large bowl stir together 1-1/4 cups flour, 1 tbsp sugar and 1 tsp lemon peel. Add butter, beat at low speed until pea sized crumbs form. Press mixture evenly into bottom and 1 inch up the sides of pan.
Bake 20 minutes or until edges are slightly brwon; cool on wire rack.

Place 1-1/2 cups raspberries in food processor or blender; process until pureed. Strain into small bowl. Reserve 1/2 cup puree; save remaining puree for another use, if desired.

In another large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in 2 tbsp. flour. Beat in 2 eggs just until combined; repeat with remaining 2 eggs.
scrape down the sides of bowl. Beat in the cream, vanilla and almond extract just until blended.

Reserve 2-1/2 cups batter in medium bowl; stir in lemon juice and 2 tsp. lemon peel.Stir 1/2 cup raspberry puree into batter in large bowl until completely blended; pour into crust.
placed pan in large shallow roasing or broiler pan. Fill with enough hot tap water to come halfway up the sides of the springform pan.

Bake 35 minutes. carfully slide out oven rack several inches. pour reserved lemon batter evenly over cheesecake. Bake 35 minutes or until edges are puffed up and top is dry tot the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. place on wire rack; cool to room temperature, about 2 hours.

Refrigerate at least 6 hours before serving. (cheesecake can be made to this point up to three days ahead. Cover and refrigerate.)
Arrange 1/2 cup raspberries over top just before serving. Store in refrigeator