The Battle of the Cheesecakes: Lemon Cheesecake with Glazed Raspberries

If you saw yesterday’s post about our Battle of the Cheesecakes, then you are no doubt curious about the post for today. Here is the recipe for Mr. O-P’s long awaited cheesecake.  It is not his personal recipe, but one adapted from a recipe from the Old Rittenhouse Inn. It is ambrosial. The lemon flavor is light, allowing the flavor of the raspberries to shine through.  The texture is unbelievably creamy.  While tasters refused to choose between the two, I tend to lean toward this recipe.  It’s a lot more work, but completely worth it.

Lemon Cheesecake with Glazed Raspberries

Adapted from the Old Rittenhouse Inn

For the Shell

2 cups flour

1/2 cup sugar

2 teaspoons grated lemon zest

2 sticks (1 cup) butter, cut into bits

2 large egg yolks

1/2 teaspoon vanilla

For the filling

2 1/2 lbs. cream cheese, softened (5 8-ounce packages)

1 3/4 cup Sugar

1 teaspoon grated lemon zest

1/4 teaspoon vanilla

3 Tablespoons flour

1/4 teaspoon Salt

4 extra-large eggs

2 egg yolks

1/4 cup heavy cream

For topping

3/4 cup sugar

3 Tablespoons cornstarch

2 Tablespoons light corn syrup

3 to 4 drops red food coloring

3 to 4 cups red raspberries

Preheat oven to 400ºF.

Make the shell: In the work bowl of a food processor, combine the flour, sugar, and zest; pulse to combine.  Add butter and pulse until the mixture resembles a coarse meal. Add egg yolks and vanilla and pulse until the mixture forms a dough.

Remove the ring from a 10” springform pan. Press 1/3 of dough onto the bottom of the springform pan, bake the dough for 8 minutes, and let it cool on a rack. Return the ring to the pan and pat the remaining dough up onto the sides of the pan, at least 2” high.

Turn oven temperature up to 425ºF.

Make the filling: In the bowl of an electric mixer beat the cream cheese until it is smooth; beat in the sugar, lemon rind and vanilla. Beat in flour, salt, whole eggs and egg yolks, 1 at a time, then add the cream.

Pour the filling into the shell and bake cheesecake on a baking sheet in the preheated 425ºF oven for 12 minutes.

Reduce heat to 300ºF, and bake cheesecake for 1 hour more (It will not be set.) Let the cheesecake cool on a rack.

Make the topping: In a saucepan combine 3/4 cup water, the sugar, and cornstarch, and cook the mixture over moderately high heat, stirring, until it is thick and clear.

Remove the pan from the heat and stir in corn syrup and food coloring. Let topping cool until it is lukewarm. Arrange the raspberries on the cheesecake and pour the topping over them. Chill the cheesecake for at least 3 hours or overnight.

This post is linked to:

Tuesdays At Our Home

Wake up Wednesday

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday