Lemon Cheesecake with Raspberries

Name: Lemon Cheesecake with Raspberries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
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

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

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

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.
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.
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.