Ingredients

The following ingredients have 1 Servings
  • 2 packages graham crackers (approx 16 crackers)
  • 4 Tablespoons granulated sugar
  • 2/3 cups melted butter
  • 4- 8 ounces bricks of cream cheese (softened)
  • 1 cup sugar
  • 1 lemon (juiced)
  • 4 large eggs
  • 12 drops lemon essential oil
  • 1 cup water
  • 2 Tablespoons sugar
  • 1/2 cup mashed raspberries
  • 1/2 medium lemon (juiced)
  • 5 drops lemon essential oil
  • 1 ounce gelatin
  • 16 ounces fresh raspberries

Instruction

  • Preheat oven to 325 degrees
  • Using a food processor, crush graham crackers, then add sugar and melted butter, and pulse for 30 more seconds.
  • Press into the bottom of a 12 inch cheesecake pan.
  • Blend cream cheese, sugar, lemon juice, and essential oils together until creamy
  • Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
  • Pour over the graham cracker crust
  • Bake in preheated oven for 60 minutes
  • Let cool, then refrigerate at least one hour
  • While cooling, make your glaze by bringing the water, sugar, raspberries and lemon juice and essential oil to a boil in a small sauce pan. Reduce heat; simmer, uncovered, for 10 minutes. Stir in gelatin, and stir until full dissolved,
  • Strain through a mesh strainer to remove seeds (optional, but makes it prettier, I did NOT do this)
  • Set aside to cool until just warm.
  • Top the cheesecake with the raspberries, and brush the glaze over the top, let cool completely and it will become more jelly like.