Lemon Raspberry Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Ingredients:
crust |
1 1/2 cups graham cracker crumbs |
5 tbs. butter, melted |
filling |
2 8 oz. packages cream cheese, softened |
1 can (14 oz.) sweetened condensed milk |
2 eggs |
1/2 cup lemon juice |
raspberry filling |
1 12 oz. package frozen unsweetened raspberries, thawed |
1 tbs. water |
1/4 cup sugar |
4 tsp. cornstarch |
topping |
1 cup cold milk |
1 package (3.9 oz) instant lemon pudding mix |
1 cup whipped topping or whipped cream |
Directions:
1. In a small bowl combine cracker crumbs and butter. Press into the bottom of a lightly greased 9 springform pan. Bake for 10 minutes at 325 degrees. In a large mixing bowl, beat cream cheese until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice until well combined. Pour filling into prepared crust. Bake at 325 degrees for 45-55 minutes, or until cheesecake springs back when lightly touched. Cool completely on wire rack. Meanwhile, in a small saucepan, stir together raspberries, water, sugar, and cornstarch. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Allow to cool. Pour cooled filling over cooled cheesecake. Refrigerated for 1 hour. For topping, pour milk into a medium bowl. Add pudding mix, whisk together until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerated overnight. When ready to serve, remove sides of springform pan. Garnish cheesecake with raspberries, lemon peel curls, and mint sprigs, if desired
|
|