Céline’s Light Raspberry Lemon Cheesecake

Céline is my best friend. Her family has been in Paris for many generations, she’s Parisien as Parisien comes. Like any respectable Parisien her ideal vacation is in New-York where she has often been sighted sampling cheesecake. When she’s not off galavanting the big apple she’s a journalist and she has hr own cheesecake blog in Paris. You can check it out here.

Many thanks Céline for participating in this cheesecake bake-off! Like always, your recipe is amazing!

Light Raspberry Lemon Cheesecake
Chef – Céline

RASPBERRY LEMON CHEESECAKE
6 Greek Yogurts (500g petits suisses)
1/2 C (100g) sugar
1 Tbsp (càs) flour
3 egg yolks
3 egg whites
GRAHAM CRACKER CRUMB CRUST
1 1/2 cups of graham cracker crumbs (200g spéculos nom générique)
6 tbsp butter, softened (115g de beurre demi-sel)
GRAHAM CRACKER CRUMB CRUST
Butter and flour the cheesecake pan.
With a fork, mix the ingredients well.
Chef’s touch – crumble the grahams while leaving big chunks to add texture.
Firmly press the graham cracker crust into the bottom of an 8-inch springform pan. Bake at 350°F for 15 minutes or until golden brown.

RASPBERRY LEMON CHEESECAKE
Mix the yogurt, sugar, flour, and yolks.
Beat the egg whites until they form stiff peaks, and delicately incorporate them into the the batter.
Zest one lemon and drop in whole fresh raspberries. The day of the bake-off raspberries were not in season so we added whole frozen raspberries.
Pour over the baked crust and bake 40 minutes at 356°C (180°F)

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