NY Style Lemon filled Cheesecake w/ Rasberry Sauce

Now settle down my healthnut fans. Remember, my sweet treats are meant for pleasure (hence treats) and it’s important not to over indulge yourself, yet how tempting does this look? πŸ™‚

Click on quick recipe below to enlarge and print

For the crust of this cheescake, you will need 2 1/2 cups of gingersnaps and 6 tablespoons of butter

Crush up the Gingersnaps in a food processor. Warning, the first 30 seconds of this is very loud.

Add the melted butter to the gingersnap mixture

Then, take the combine mixture and spread on the bottom of a springform pan and press crust up along the sides of pan (approx 3 inches high). Hint- you can add water to the mixture so it molds well together.

Then, using a mixer plop in your absurd amount of cream cheese (5 bars) in mixing bowl and stir until it is fluffed and whipped. (I do hope my mentors at Integrative Nutrition aren’t reading this part)

Then, add 2 cups of sugarTo give the cheescake a nice texture (so it wasn’t all heavy cream cheese) I added some lemon fat free organic yogurt to the mix.. 1 and a 1/2 cups to be exact.And of course some lemon zest. Also, don’t forget to squeeze 4 tablespoons of lemon juice in mixture too!

Then pour mixture into springform pan with crust that has already baked for 12 minutes.

Here is the part that I never understood was necessary until after I realized why my cheesecakes in the past turned to crumbles when ready to eat. Through trial and error, I realized that it was necessary to place your cake in a pan with water while it bakes.Β  This will keep the cake from turning into crumbles when cutting.Β  A roasting pan works best, but of course I couldn’t find mine and had to use a pan that my cheesecake barely fit in.. luckily it still worked πŸ™‚

See πŸ™‚ Bake for 1 hour and 45 minutes

As the cake is baking begin making your rasberry sauce. Pour 1/4 cup of sugar in 1 cup ofΒ  boiling water.

Then add your rasberries to boiling water with sugar and whisk quickly for 20 seconds or so and then refrigerate topping until cheesecake is ready to eat.

Once you are ready to serve your chilled cheesecake, pour the rasberry sauce over cheescake

By the way, this cake is enough to feed 16 people so be sure to bring to your next big dinner party πŸ™‚

1 Comment

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One response to “NY Style Lemon filled Cheesecake w/ Rasberry Sauce

  1. Yummy, it looks so easy to make. I, certainly will bring it to my next dinner party. Mrs. A

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