Gluten Free Raspberry-Lemon Cheesecake
 
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Easy Gluten Free Raspberry-Lemon Cheesecake
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 boxes Pamela's Honey Graham crackers - gluten free
  • 4 pkg. (8 oz each) Philadelphia Cream Cheese - gluten free
  • ¾ cup sugar plus 2 tablespoons, divided
  • 6 tablespoons organic butter, melted
  • 3 cups fresh raspberries, divided
  • 4 eggs
  • 1 lemon juice
  • 1 tablespoon lemon zest
  • lime zest for garnish
Instructions
  1. Preheat oven to 325 degrees F.
  2. Line a 13x9 inch baking pan with foil, with ends of foil extending over the sides.
  3. Pulse graham crackers in a food processor. Transfer to a bowl and add 2 tablespoons sugar then butter. Mix and press onto bottom of the baking pan. Bake for 10 mins.
  4. Reserve about ½ cup of the raspberries.
  5. Place cream cheese in a large bowl, add the lemon juice, ¾ cup sugar and lemon zest. Beat until well blended. Add eggs 1 at a time on low speed until just blended. Gently fold in the raspberries. Pour over the prepared crust.
  6. Bake 40 to 45 minutes until center is set. Cool Completely.
  7. Refrigerate for about 5 hours. Carefully remove the foil.Top with reserved raspberries and lime zest. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-raspberry-lemon-cheesecake/