Lemon Cheesecake with Raspberry Sauce for Mom’s Birthday

By: beachcritters

July 2, 2013


We all hit milestones.  Sometimes it’s when you graduate high school or college, when you get married or when you hit a major age in life.  They are all important events but none is more important than my mom turning 80.   A tremendous age to hit, with lots of stories, heartaches, celebrations and memories along the way.


For such a big occasion we had to make a special dessert.  When I asked her what she wanted she said a cheesecake.  My mom would have been happy with any kind of cheesecake, maybe even the no bake out of the box cheesecake.  I couldn’t have that for her however, so I had to search all my recipes to see what I could come up with.  Frustrated that I couldn’t find exactly what I wanted,  I adapted my recipe from three different recipes, but what we ended up with was a dessert I could be proud serving my mom on such a special day.


The day was so special, I have to say I forgot to take pictures of the process.  What really counted was that my mom really enjoyed herself, enjoyed the company and really enjoyed the cheesecake.  My husband, who never eats dessert had two slices.  So despite that I don’t really have pictures, please try this recipe.

It makes for a wonderful celebration of an important milestone….in anyone’s life.

Lemon Cheesecake with Raspberry Sauce for Mom’s Birthday

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 16
  • Difficulty: easy


  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup flour
  • 1/2 cup finely ground shortbread cookies
  • 3 8-ounce boxes cream cheese
  • 1 8-ounce container mascarpone cheese
  • 1 1/3 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons lemon zest
  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 4 large eggs at room temperature
  • 1 1/3 cups sour cream
  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam
  • 1 tablespoon Chambord liqueur


  1. To Make the Crust

  2. 1.  Using an electric mixer, cream the butter and sugar together on medium high-speed for 3-4 minutes.

  3. Add the flour and ground shortbread cookies and blend for 3-4 seconds until fully incorporated.

  4. 2. Press the mixture evenly into the bottom of a 9 inch springform pan.  Bake the crust at 350 degrees F

  5. 20-25 minutes, or until golden brown.  Allow the crust to cool completely.


  7. To Make the Cheesecake

  8. 1.  Put a kettle of water on to boil.

  9. 2.  Working in a stand mixture, fitted with a paddle attachment, beat the cream cheese and mascarpone

  10. at medium speed until it is soft and creamy, about 4 minutes.  With the mixture running, add the sugar

  11. and salt and continue to beat another 4 minutes or so until the cream cheese is light.  Beat in the

  12. vanilla, lemon zest and lemon juice.  Add eggs one by one, beating for a full minute after each addition.

  13. Reduce the mixer to low and stir in the sour cream.

  14. 3.  Wrap the bottom of the springform pan in a double layer of aluminum foil and put the pan in a roaster

  15. pan.

  16. 4.  Give the batter a few stirs with a rubber spatula, just to make sure nothing has been left unmixed at

  17. the bottom of the bowl, and scrape the batter into the springform pan.  The batter will reach the brim

  18. of the pan. Put the roasting pan in the oven and pour enough boiling water into the roaster pan to

  19. come halfway up the sides of the springform pan.

  20. 5.  Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned and may have

  21. risen just a little above the rim of the pan.  Turn off the oven heat and prop the oven door open with a

  22. wooden spoon.  Allow the cheesecake to rest in its water bath for another hour.

  23. 6.  After 1 hour, carefully pull the roaster pan out of the oven and lift the springform pan out of the water.

  24. Be careful – there may be some hot water in the aluminum foil.  Remove the foil.  Let the cheesecake

  25. come to room temperature on a cooling rack.

  26. 7.  When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight

  27. would be better.


  29. Make the Raspberry Sauce

  30. 1.  Combine the raspberries, sugar and 1/4 cup water in a small saucepan.  Bring to a boil.  Lower the heat

  31. and simmer for 4 minutes.

  32. 2.  Pour the cooked raspberries, jam, and Chambord into the bowl of a food processor fitted with a steel

  33. blade.  Process until smooth and chill.

  34. IMG_5252

Published on by

Leave a Reply