This raspberry-lemon flavored cheesecake is complimented by a pound cake crust.
(Elizabeth Wood/The Gazette) — This raspberry-lemon flavored cheesecake is complimented by a pound cake crust.(Elizabeth Wood/The Gazette)

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Spring is here! Everywhere I look, I see trees budding leaves, flowers in bloom and lush, green grass. It’s been so muggy and humid on the rainy days, but so refreshing and warm on the sunny days. It reminded me of a tart yet sweet dessert that is thick and comforting as it combines two of my favorite desserts: cheesecake and pound cake.

Recipe

Lemon Raspberry Cheesecake with a Pound Cake Crust

Ingredients

Pound Cake

3 cups all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

4 sticks softened butter (I used salted)

6 eggs

1 2/3 cups granulated sugar

1 lemon squeezed

1/2 cup lemon lime soda

1 tablespoon pure vanilla

1/2 teaspoon of lemon extract

Directions

Preheat oven to 350 degrees.

In a large bowl, beat the butter for about 5 minutes until it’s pale in color and fluffy. Add in the sugar and continue to beat on medium until well incorporated. Add in your flavoring and freshly squeezed lemon juice until completely combined.

In a medium bowl, combine your dry ingredients: flour, salt and baking powder. Using a rubber spatula in three portion increments, fold in the dry ingredients with your butter mixture. Making sure you fully combine the dry ingredients into the butter mixture before adding the next portion of dry ingredients.

Lastly, fold in the lemon lime soda.

Butter and dust flour in two to three loaf pans. Add parchment paper in a cross shape by ripping a piece the size of the pan’s length and cutting them in half, then place one half vertically and the other horizontally. This will help get your cakes out of the pans easier.

Fill 3/4 of the way up each loaf pan and bake on a cookie sheet for 20-25 minutes or until the top is split, golden brown and a toothpick once inserted comes out clean.

Let them cool completely for even, easy cutting.

No-Bake Cheesecake

1 container Philadelphia Cream Cheese

1 box dry lemon pudding mix

1 cup milk

1/4 cup sour cream

1/4 cup granulated sugar

1 tablespoon pure vanilla extract

1 small jar raspberry jam

Directions

In a large bowl, combine all ingredients using an electric mixer until completely combined. It will be a bit loose at first, but as the jello begins to come together, it will stiffen a bit more. Fold in a cup of frozen raspberries.

Once the pound cakes are cooled and your no-bake cheesecake is combined, line your 9-inch cheesecake spring pan with parchment paper on the bottom and sides so that when you line it with the pound cake slices, the parchment paper will help release the dessert with ease once set and ready to serve.

Cut your pound cakes in slices that resemble bread and line the bottom and sides as tightly as possible, as it is your crust. Then, pour your cheesecake batter in. You’ll know if your batter is set well before placing it in the fridge if the raspberries rest on top without sinking. It should still be jiggly in the middle at this point.

Arrange the frozen raspberries on top however you’d like. Then, in a small bowl, microwave the entire jar of raspberry jam for about 50-60 seconds, then pour on top of the cheesecake but not the pound cake.

You can then add more berries and lemon slices before you place it in the freezer for at least 4-6 hours or refrigerate over night.

Enjoy!

Source: Michelle Madden

I know it might sound difficult, but I promise it’s delightful. You have the pound cake as the crust with swirls of red, ripe raspberries swimming through the refreshing lemon cheesecake. It’s sweet yet tart and full of great flavors. I can’t remember where I got the idea, but it is always a crowd-pleasing surprise.

I use layers of lemon flavor, including lemon zest and lemon lime soda. If you want to get fancy with the raspberry swirls, you can use fresh raspberries to make your own jam. Or, you can be like me and doctor up a jar of raspberry jam by adding frozen raspberries, which add a nice variety of decor to the finished product.

I’m always looking for time-saving shortcuts that still taste homemade, which is why I chose the no-bake version for this recipe. I baked my pound cakes, but you can use store bought pound cake and still get great flavor while saving time.

You can also save time by buying ready-to-serve cheesecake — just doctor it up or use your favorite cheesecake recipe. I like to make my own cheesecake batter as well as my own pound cakes, but I have made this recipe with ready-to-serve options too. Everyone is always skeptical at first, but once they try the Lemon Raspberry Cheesecake with Pound Cake Crust, they claim it as a new favorite.

This recipe is very versatile. You can add any flavors, fruit or candies you like. Don’t be afraid to explore and make it your own! Strawberries and cream, blueberry lemon or peanut butter cups can be used — just have fun creating your own version.