Lemon Delight Cheesecake Pie With Raspberry Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe put out 22 years ago by Hellman's Mayonnaise. It has become one of my most requested summertime desserts. I added the raspberry sauce along the way to make use of the fresh fruit of the season. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup mayonnaise |
1/2 cup sugar |
3 eggs |
2 teaspoons grated fresh lemon rind |
1 tablespoon lemon juice |
1 teaspoon vanilla |
1 graham cracker pie crust |
1 pint raspberries |
water |
1/4 cup sugar |
1 tablespoon cornstarch |
3 -5 drops lemon juice |
Directions:
1. In large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
2. Beat in eggs, one at a time; beat in rind, juice and vanilla.
3. Pour into pie crust; place on cookie sheet.
4. Bake in pre-heated 350 degree oven for 30-35 minutes or until set.
5. Chill 4 hours.
6. Serve with raspberry sauce on top or on the side.
7. Raspberry Sauce: Mash and sieve berries to remove as many seeds as possible; add water to make 1 cup.
8. Mix sugar and cornstarch together and add to raspberries, mixing well.
9. Cook over medium heat until mixture thickens, stirring constantly.
10. Remove from heat and add lemon juice.
11. Cool and chill.
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