Gluten-Free Lemon Raspberry Cheesecake!

With several of my customers demanding a cheesecake, I knew I had better get in the kitchen and whip one up! But what kind of cheesecake should I make?  I’ve done Amaretto, Oreo, and Chocolate peanut butter, but none of those flavors felt very summery to me.  So what bright flavor is always perfect for summer when all else fails?  Lemon, of course!  And while I’m at it, why not add a splash of raspberry to jazz it up!!!  Enjoy the newest member to my cheesecake family…

You’ll need:

Crust:

1 package of Schar Gluten-Free Graham Cracker Cookies

2 tbsp sugar

5 tbsp butter, softened 

You can either crush the cookies by hand in a small bowl, pulse a few times in a food processor, or put them in a nut grinder, which is the method I used.  I broke the cookies in half then ground them on the 'fine' setting of my nut grinder.  Whichever method you choose, you will need to use all of the cookies from the package.

       In a bowl, combine cookie crumbs, sugar, and softened butter.  Stir until the mixture starts to hold together.  Press into the bottom of a greased 9" spring form pan and set aside until needed.

Cheesecake:

4  8oz packages of cream cheese, softened 

1 1/3 cups sugar

1/2 tsp salt

2 tsp vanilla

1 tbsp lemon extract

Zest from 1 large lemon

4 eggs

2/3 cup sour cream

2/3 cup heavy whipping cream

       Preheat oven to 325°F

  

      Using an electric mixer on medium speed, mix the cream cheese together, one block at a time until smooth, soft, and creamy.

       Beat in sugar, extracts, zest, and salt, mixing well to be sure all the ingredients are completely incorporated.  Next, whip in the eggs one at a time, beating well between each addition.

       After the eggs are mixed in, add both the sour cream and heavy cream and beat until smooth.  Scrape down the sides and bottom of the bowl with a silicone spatula then whip the ingredients again to make sure everything is blended and there are no more chunks of cream cheese.

        Pour the mixture into the prepared spring form pan and place the pan on a round cookie sheet (just in case you have any spillage!).  Put it into the oven and bake for 1 hour and 15 minutes.  Once the cheesecake has finished baking, allow it to rest in the oven for another hour with the oven door shut. 

       After that, take it out of the oven and place it on a hot pad, then put it in the fridge so it can finish cooling.

       While you’re waiting for the cheesecake to cool, you can make the topping.

Raspberry Fluff Topping

1 cup heavy whipping cream

2 tsp vanilla extract

2 tsp raspberry extract

2 tbsp powdered sugar

1/4  cup Freeze-Dried raspberries

White Chocolate Syrup

       Rehydrate the raspberries in just enough heavy cream to cover, then stir to make a raspberry cream.

       In a chilled metal bowl, whip the heavy cream until stiff peaks form.  Whip in flavorings, powdered sugar, and raspberry cream.  Continue to mix for several minutes.  Spread topping over the cooled cheesecake and drizzle white chocolate syrup across the top.  Now it’s time to cut, serve, and enjoy this decadent yet refreshing summer treat!