Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake

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This beautifully patterned lemon raspberry cheesecake is easily made with a spoon before the cake is baked.



  • ½ stick of butter
  • 10 crushed graham crackers


  • 1 cup white chocolate
  • ¾ cup sugar
  • 21 ounces Arla® Original Cream Cheese Spread
  • 9 oz. cottage cheese
  • 2 eggs
  • ½ teaspoon vanilla extract
  • lemon zest
  • lemon juice

Raspberry Sauce

  • 2 cups raspberries
  • ½ cup powdered sugar




Start with the raspberry sauce. Boil raspberries and powdered sugar. Let it cool. Set the oven to 400 °. Melt the butter. Crush the graham crackers into crumbs and mix the crumbs with the butter. Press the graham cracker mix into a form with removable edge, about 10 inches in diameter. Bake in the middle of the oven for about 10 minutes. Chop and melt the chocolate in a microwave. Add all ingredients except the melted chocolate to the filling in a bowl and stir together to a smooth mixture. Finally, blend in the melted chocolate. Lower the oven temperature to 300 °. Pour the batter into the mold. Drop half of the raspberry sauce on the batter and draw a pattern with a teaspoon. Bake in the middle of the oven for about 30 minutes. Turn the oven off and allow the cake to rest for about 30 minutes in the oven. Allow to cool completely. Serve with the rest of the berries.


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