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Raspberry Lemonade Cheesecake Pastry
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Raspberry Lemonade Cheesecake Pastry
Indulge in the sweet and tangy flavors of this Raspberry Lemonade Cheesecake Pastry. This dessert combines a buttery pastry crust with a creamy cheesecake filling, topped with a layer of raspberry lemonade-infused gelatin and fresh raspberries. Perfect for warm weather gatherings and potlucks.
Time Cook
45
Level
Intermediate
Calories
520
Allergens
Eggs, Dairy, Gluten
Ingredients
2 cups
All-purpose flour
100 Calories
1 cup
Cold unsalted butter
190 Calories
1/2 cup
Granulated sugar
50 Calories
2 large
Eggs
140 Calories
16 ounces
Cream cheese
320 Calories
1/2 cup
Sour cream
50 Calories
1 cup
Raspberry lemonade
100 Calories
1 cup
Fresh raspberries
60 Calories
1/2 teaspoon
Vanilla extract
10 Calories
1 envelope
Unflavored gelatin
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and granulated sugar. Add the cold unsalted butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
2
Press the pastry mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a removable bottom. Chill the pastry in the freezer for 10 minutes.
3
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 20-25 minutes, or until the edges are golden brown. Remove the parchment paper and pie weights or beans and let the pastry cool completely.
4
In a large bowl, beat the cream cheese until smooth. Add the sour cream, raspberry lemonade, and vanilla extract, and beat until well combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5
Pour the cheesecake filling into the cooled pastry shell and smooth the top. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely in the pan.
6
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften. In a medium saucepan, combine the raspberry lemonade and sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Remove from heat and add the softened gelatin, stirring until dissolved.
7
Strain the gelatin mixture through a fine-mesh sieve into a clean bowl. Let the mixture cool to room temperature, then refrigerate until chilled and set. Spread the gelatin mixture over the cooled cheesecake and top with fresh raspberries.
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Where cooking meets life and technology.
© 2025 Cooklaif