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Lemon Cheesecake with Raspberries

PREP
15mins
COOK
45mins
SERVES
10 people
Stunning fresh lemon cheesecake with a creamy texture from Hellmann's® Real Mayonnaise. This cheesecake recipe is the ultimate dessert show stopper.
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
METHOD
-
Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan; set aside.
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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.
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