Raspberry Lemon Whipped Cheesecake |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10 pie crust, or 1 8 pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries. Ingredients:
1 prepared graham cracker crusts, 8-inch or neufchatel cheese or 1 (8 ounce) package cream cheese |
2/3 cup confectioners' sugar |
2 tablespoons lemon juice |
2 teaspoons lemon peel, grated |
1 teaspoon vanilla |
1 cup heavy whipping cream, whipped |
1 cup sugar |
3 tablespoons cornstarch |
3 tablespoons water |
2 1/2 cups raspberries, separated |
Directions:
1. To make the filling:.
2. In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
3. Fold whipped cream into the cream cheese mixture.
4. Spread into graham cracker crust.
5. To make the topping:.
6. In a saucepan, combine sugar and cornstarch.
7. Stir in water and 1 1/2 cups of raspberries.
8. Bring to a boil, stir 2 minutes or until thickened.
9. Refrigerate until thickened.
10. Spread topping over the filled pie.
11. Garnish with remaining berries.
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