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Gluten Free Raspberry-Lemon Cheesecake
Prep time
Cook time
Total time
Easy Gluten Free Raspberry-Lemon Cheesecake
Author: Jan Withington
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
- Preheat oven to 325 degrees F.
- Line a 13x9 inch baking pan with foil, with ends of foil extending over the sides.
- 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.
- Reserve about ½ cup of the raspberries.
- 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.
- Bake 40 to 45 minutes until center is set. Cool Completely.
- Refrigerate for about 5 hours. Carefully remove the foil.Top with reserved raspberries and lime zest. Serve
