• 12servings
  • 55minutes
  • 313calories

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Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 3 tablespoons sugar

  3. 6 tablespoons butter, softened


  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 1/2 teaspoon finely grated lemon peel

  7. 1/4 teaspoon vanilla extract

  8. 1 cup sugar

  9. 2 tablespoons all-purpose flour

  10. 1/4 teaspoon salt

  11. 2 eggs, lightly beaten

  12. 1 egg yolk, lightly beaten

  13. 1/4 cup milk


  15. 1 package (10 ounces) frozen raspberries, thawed and crushed

  16. 1 tablespoon cornstarch

  17. 1/2 cup currant jelly

  18. 3 cups whole raspberries

Instructions Jump to Ingredients ↑

  1. Royal Raspberry Cheesecake Recipe photo by Taste of Home In a bowl, combine the flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside.

  2. For filling, in a large bowl, beat cream cheese, lemon peel and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet.

  3. Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

  4. For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers. Yield: 12 servings.


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