Lemon Raspberry Cheesecake

• Produce

  • 1 Lemon
  • 1/2 Lemon, medium
  • 1/2 cup Raspberries
  • 16 oz Raspberries, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 tbsp Granulated sugar
  • 1 1/8 cup Sugar

• Oils & Vinegars

  • 17 drops Lemon essential vegetable oil

• Snacks

  • 2 packages Graham crackers

• Dairy

  • 4 oz Bricks of cream cheese
  • 2/3 cups Butter

• Desserts

  • 1 oz Gelatin

• Liquids

  • 1 cup Water

Found on eazypeazymealz.com

Description

Ingredients

• 2 packages graham crackers (approx 16 crackers)
• 4 Tablespoons granulated sugar
• 2/3 cups melted butter
• 4- 8 ounces bricks of cream cheese, softened
• 1 cup sugar
• 1 lemon, juiced
• 4 large eggs
• 12 drops lemon essential oil
• 1 cup water
• 2 Tablespoons sugar
• 1/2 cup mashed raspberries
• 1/2 medium lemon, juiced
• 5 drops lemon essential oil
• 1 ounce gelatin
• 16 ounces fresh raspberries

Directions

• Preheat oven to 325 degrees
• Using a food processor, crush graham crackers, then add sugar and melted butter, and pulse for 30 more seconds.
• Press into the bottom of a 12 inch cheesecake pan.
• Blend cream cheese, sugar, lemon juice, and essential oils together until creamy
• Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
• Pour over the graham cracker crust
• Bake in preheated oven for 60 minutes
• Let cool, then refrigerate at least one hour
• While cooling, make your glaze by bringing the water, sugar, raspberries and lemon juice and essential oil to a boil in a small sauce pan. Reduce heat; simmer, uncovered, for 10 minutes. Stir in gelatin, and stir until full dissolved,
• Strain through a mesh strainer to remove seeds (optional, but makes it prettier, I did NOT do this)
• Set aside to cool until just warm.
• Top the cheesecake with the raspberries, and brush the glaze over the top, let cool completely and it will become more jelly like.