Lemon RASPBERRY Cheesecake

June 7, 2018 This week’s farm veggie recipe idea:

Lemon RASPBERRY Cheesecake

Included in box: raspberries



1 hour
Serves 1
  • 1 Lemon
  • 1/2 Lemon, medium
  • 1/2 cup Raspberries
  • 16 oz Raspberries, fresh
  • 4 Eggs, large
Baking & Spices
  • 1 Glaze
  • 4 tbsp Granulated sugar
  • 1 1/8 cup Sugar
  • 1 Topping
Oils & Vinegars
  • 17 drops Lemon essential vegetable oil
Bread & Baked Goods
  • 1 Cheesecake
  • 1 Crust
  • 2 packages Graham crackers
  • 4 oz Bricks of cream cheese
  • 2/3 cups Butter
  • 1 oz Gelatin
  • 1 cup Water


  1. Preheat oven to 325 degrees
  2. Using a food processor, crush graham crackers, then add sugar and melted butter, and pulse for 30 more seconds.
  3. Press into the bottom of a 12 inch cheesecake pan.
  4. Blend cream cheese, sugar, lemon juice, and essential oils together until creamy
  5. Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
  6. Pour over the graham cracker crust
  7. Bake in preheated oven for 60 minutes
  8. Let cool, then refrigerate at least one hour
  9. 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,
  10. Strain through a mesh strainer to remove seeds (optional, but makes it prettier, I did NOT do this)
  11. Set aside to cool until just warm.
  12. Top the cheesecake with the raspberries, and brush the glaze over the top, let cool completely and it will become more jelly like.