Luscious Lemon Cheesecake With Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before! Ingredients:
1 (18 ounce) package lemon supreme cake mix |
1/2 cup oil |
1/3 cup chopped pecans |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
2 tablespoons lemon juice (you may wish to add 1 or 2 more t according to your taste) |
1 tablespoon fresh lemon zest |
3 eggs, beaten |
1 (16 ounce) package frozen raspberries |
1/3 cup sugar |
Directions:
1. Mix crust ingredients together and press in spring form pan.
2. Bake 350° for 20 minutes or till light brown.
3. Mix all cheesecake ingredients together till smooth.
4. After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
5. turn oven down to 250° degrees and bake 30 minutes more.
6. Cool completely and refrigerate.
7. For sauce combine sugar and raspberries in sauce pan.
8. Boil and if desired strain to remove the seeds.
9. Chill and serve over cheesecake.
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