Double-Lemon Raspberry Cheesecake

Name: Double-Lemon Raspberry Cheesecake
Ingredients: 1 cup vanilla wafer crumbs (22 wafers); 3 tablespoons sugar; 1/2 teaspoon grated lemon rind; 3 tablespoons butter, melted; 3 (8-ounce) packages cream cheese, softened; 1 cup sugar; 3 tablespoons all-purpose flour; 1 tablespoon grated lemon rind; 2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract; 3 large eggs; 1 egg white; 1 pint fresh raspberries

13 ingredients

2 steps

Ingredients

1 cup vanilla wafer crumbs (22 wafers)
3 tablespoons sugar
1/2 teaspoon grated lemon rind
3 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
1 egg white
1 pint fresh raspberries

Directions

1

Combine first 4 ingredients; press mixture into bottom of a 9-inch springform pan. Bake at 325° for 10 minutes. Remove from oven; set aside.
2

Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar and next 4 ingredients, beating until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Pour half of batter over cooled crust; top with raspberries, then remaining batter. Bake at 325° for 50 to 55 minutes or until almost set. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Serve with Lemon Sauce. Store in refrigerator.