131 lemon raspberry cream cheesecake Recipes

graham cracker crumbs, butter, melted, sugar, white baking chips, divided, cream cheese, softened, sugar, sour cream, king arthur unbleached all-purpose flour, vanilla extract, eggs, lightly beaten, unflavored gelatin, cold water, lemon juice, frozen unsweetened raspberries, thawed, sugar, egg plus 1 yolk, beaten, raspberry liqueur, heavy whipping cream , whipped, fresh raspberries , white chocolate curls and mint leaves, optional

fresh lemon juice (about 6 lemons), sugar, egg yolks, butter, melted, butter, melted, graham cracker crumbs, cream cheese, at room temperature, sour cream, goat cheese, at room temperature, sugar, eggs, vanilla extract, lime juice (or lemon juice), sour cream, grand marnier, raspberries

cream cheese, softened, powdered sugar, raspberry jam, flour, baking powder, salt, egg, milk, brown sugar, butter, melted, lemon , zest of, vanilla

post shreddies cereal , crushed into medium-fine crumbs, butter, melted, sliced fresh strawberries, fresh raspberries, jam (strawberry or raspberry), unflavored gelatin, grated lemon zest, cream cheese, softened, sugar, fresh berries, to garnish (optional)

graham cracker crumbs, sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, whole extra-large eggs, at room temperature, extra-large egg yolks, at room temperature, sour cream, grated lemon zest (2 lemons), pure vanilla extract, raspberry jelly (do not use jam) or 1 cup currant jelly (do not use jam) or 1 cup strawberry (do not use jam), fresh raspberries

white cake mix (no pudding in the mix), vanilla instant pudding mix, eggs, milk, canola oil, vanilla extract, white chocolate baking bar, finely chopped, lemon rind, grated (about 2 large lemons), cream cheese frosting , homestyle (i substituted 1 of the cans for lemon for the filling), cheesecake, frozen , with strawberry topping, finely diced (recommended ( sara lee), fresh raspberries, divided, lemon curd, fresh strawberries, halved, fresh mint leaves (optional)

flour, sugar, lemon peel, finely shredded, butter, egg yolk, slightly beaten, vanilla, cream cheese, softened, sugar, flour, salt, eggs, egg yolk, milk, fresh raspberries, frozen raspberries, thawed and crushed, cornstarch, raspberry jelly

sheets phyllo dough, butter, melted (no substitutes), egg, lemon juice, vanilla extract or 1/4 real vanilla, cream cheese, cubed, curd cottage cheese, sugar, frozen raspberries, thawed, sugar, lemon juice, fresh raspberry, mint

sheets phyllo dough, (14 inches x 9 inches), butter, melted, egg, lemon juice, vanilla extract, cream cheese, cubed, cottage cheese, sugar, frozen sweetened raspberries, thawed, sugar, lemon juice, fresh raspberries and mint

graham cracker crumbs (about 10 whole crackers crushed), sugar, butter, melted, five 8-oz packages) cream cheese, at room temperature, sugar, eggs, at room temperature, egg yolks, at room temperature, sour cream, grated lemon zest, vanilla, red jelly (not jam), such as current, raspberry, or strawberry, half-pints fresh raspberries

vanilla wafer crumbs (22 wafers), sugar, grated lemon rind, butter, melted, cream cheese, softened, sugar, all-purpose flour, grated lemon rind, fresh lemon juice, vanilla extract, eggs, egg white, fresh raspberries

cream cheese, softened, mayonnaise, sugar, eggs, grated fresh lemon rind, lemon juice, vanilla, graham cracker pie crust, raspberries, water, sugar, cornstarch, drops lemon juice

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

honey graham cracker crumbs, sugar, unsalted butter, melted, whole milk, divided, gelatin powder, sugar, cream cheese, heavy cream, grated lemon zest , plus, grated lemon zest, vanilla extract, seedless raspberry jam (not preserves), fresh raspberries, powdered sugar , for dusting

graham cracker crumbs (10 crackers), sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, whole extra-large eggs, at room temperature, extra-large egg yolks, at room temperature, sour cream, grated lemon zest (2 lemons), pure vanilla extract, red jelly (not jam), such as currant, raspberry, or strawberry, half-pints fresh raspberries

fresh raspberry, sugar, lemon zest, whole milk, cream cheese, at room temperature, sugar, vanilla, scoops vanilla ice cream (or more if desired), cream (or more if desired), fresh raspberry (to garnish ) (optional)

white cake mix, vanilla instant pudding mix, eggs, milk, canola oil, vanilla extract, white chocolate baking bar, finely chopped, lemon rind, grated (about 2 large lemons), cream cheese frosting , homestyle (or make your own), cheesecake, frozen (with strawberry topping), raspberries, fresh, divided, lemon curd, strawberry, fresh, halved, mint sprig, fresh