Raspberry Cheesecake with Blueberry-Lemon Glaze


We had a fantastic Fourth of July, spending time for the first half of the day with friends on the lake to celebrate a birthday (what a fun day to have as a birthday, as an aside) and the second half of the day with family. 

The birthday girl’s favorite treat is cheesecake. This preference is especially fortuitous for me, because my mother’s indulgence of choice is also cheesecake. I made two cheesecakes and attempted to bring one to each of the two parties. 

Notice the word “attempted.” I succeeded in arriving at the lake with cheesecake number one. It was devoured without the use of any plates. Forks were flying. That’s the least hygienic best thing about having friends you’ve known for years – no need to stand on ceremony or silly notions like germs

Between parties we had a bit of a scramble to shower, change, and transition from lake-ready to fireworks-over-the-country-club ready. Husband offered to take the cheesecake and another dip that I made out to the car. Sweet boy. We did our last harried inventory check (“do you have the keys?” “wait, did we feed the dogs today?” “hang on – they eat every day?!” “where’s the wine?”) and loaded into the car. About a quarter of a mile down the road, I heard a splaaaaat. I looked over at Husband and he winced. The cheesecake, it seems, made it out to the car, but not inside the car. I think maybe I wasn’t specific enough in my instructions. I slowed down and asked if he thought I should pull over. Maybe it landed safely? “It’s gone, no, it’s really gone, please do not turn around.” 


So, although the poor little cheesecake didn’t make it to its second appearance of the day, I can tell you that the morning cheesecake was a hit. My friends loved the taste of the cake. I loved the patriotic colors (red raspberries, white cheesecake, and blueberries) that were on-theme without being over-the-top. There’s nothing more annoying to me than an overabundance of food coloring or food that is only served to accompany a theme. The food needs to be delicious, first, and if it happens to be on theme, well that’s even better. 



I loved the blueberry-lemon glaze on top of the cheesecake. It’s a simple, sweet-tart topping that adds great acidity to the creamy cheesecake. I recommend using fresh blueberries for the topping (i.e. not frozen). Although frozen raspberries aren’t as flavorful as fresh ones, you can use either frozen or fresh for the cheesecake filling (but use fresh, if you can). 

When you make this dish, be sure that you have a few hours to let the cheesecake chill after baking before serving. I’m putting this disclaimer here because all too often I’m the victim of not reading the recipe through when I start and then discovering a fact like that to my dismay when I’m trying to serve the dish immediately. Now you’ve been warned. 


Raspberry Cheesecake with Blueberry-Lemon Glaze

Makes 2 pie-style cheesecakes or 1 springform pan cheesecake

For the cheesecake, you will need:
  • 2 graham cracker crusts in pie dishes (or 1 graham cracker crust for a springform pan recipe)
  • 8 ounces cream cheese, room temperature
  • 8 ounces goat cheese, room temperature
  • 1 tbsp. honey
  • 1/2 cup sugar
  • 2 tbsp. all purpose flour
  • 1 tbsp. grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tsp. vanilla
  • 4 large eggs
  • 1 cup raspberries
For the blueberry-lemon glaze, you will need:
  • 3/4 cup sugar
  • 2 tbsp. cornstarch
  • juice of 2 lemons
  • 1 tsp. lemon extract
  • 1/2 cup water
  • 1 cup fresh blueberries
Method:
  • Preheat oven to 325. 
  • Beat cream cheese, goat cheese, honey, and sugar on medium speed until even consistency forms. 
  • Stir in flour, lemon zest, vanilla, and lemon juice on medium speed until well mixed. 
  • Separate one of the eggs and set aside the yolk for later. Fold egg white into the mixture. Add the remaining three whole eggs to the batter. 
  • Reduce speed to low (or use a spoon) and gently fold in raspberries. 
  • Bake for 40-45 minutes (pie-style cheesecakes) or 55 minutes (springform pan cheesecake). When the cheesecakes are baked, let stand for 20 minutes, then cover and refrigerate until ready to serve. 
  • To make the glaze, set a medium saucepan on the stove top. 
  • Add sugar, cornstarch, lemon juice, water, and lemon extract and stir with a wooden spoon. 
  • Turn heat to medium and cook, uncovered, stirring constantly. When the mixture is clear and thickened, reduce heat slightly and add blueberries. 
  • Beat reserved egg yolk in a small bowl, then add to pan. Mix well until combined. Cook for an additional 1 minutes once the egg yolk has been added. 
  • Turn off heat and wait about 10 minutes before topping cheesecake with the glaze. 
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