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Lemon Cheesecake with Raspberries
Stunning fresh lemon cheesecake with a creamy texture from Hellmann's® Real Mayonnaise. This cheesecake recipe is the ultimate dessert show stopper.
NUTRITIONAL FACTS
Servings10
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 380.0 |
Protein (g) | 7.0 g |
Carbohydrates (g) | 22.0 g |
Sugar (g) | 16.0 g |
Fat (g) | 29.0 g |
Fibre | 3.0 g |
Calcium | 10.0 % |
Sodium(mg) | 390.0 mg |
Vitamin A | 20.0 % |
Saturated Fat (g) | 8.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 100.0 mg |
Iron | 6.0 % |
Vitamin C | 15.0 % |
Vitamin B12 |
-
10 People
Servings
-
15 Mins
Prep Time
-
45 Mins
Cooking Time
-
60 Mins
Ready In
Ingredients
- 2/3 cup (150 mL) graham cracker crumbs
- 1/3 cup (75 mL) margarine, melted
- 1/2 cup (125 mL) hazelnuts, toasted and chopped
- 1 lb. (500 g) (2-8 oz. pkg.) reduced fat cream cheese
- 1/2 cup (125 mL) sugar
- 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
- 4 eggs
- 1 1/2 Tbsp. (22 mL) grated lemon peel
- 2 tsp. (10 mL) vanilla extract
- 1 3/4 cups (425 mL) fresh raspberries
MADE WITH
Directions
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Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan; set aside.
-
Combine graham cracker crumbs, melted margarine and hazelnuts; press into prepared pan. Chill in refrigerator until ready to use.
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Beat cream cheese, sugar and Hellmann's® Real Mayonnaise in large bowl with electric mixer until smooth, about 3 minutes. Gradually beat in eggs, lemon peel and vanilla until smooth. Pour into prepared pan.
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Bake 45 minutes or until almost set in center. Let cool on wire rack, then chill in refrigerator 3 to 24 hours. Top with raspberries.
Chef's Tip
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