Lemon and Raspberry Cheesecake

Everyone needs their “go to” dessert for potlucks/dinner parties/lazy sunday afternoons, and this is mine.

What you need (makes 2 cheesecakes):

  • 2 graham cracker crusts (I’m lazy so I just buy them from the store, but you can also make them yourself)
  • 4 packages of cream cheese, warmed to room temperature
  • juice from 2 lemons
  • 1/2 cup of sugar
  • 1 tbs vanilla
  • 3 eggs
  • 4 cups of frozen raspberries
  • 1 tbs sugar
  • 1 tbs corn starch (dissolved in water)
What you need to do:
  1. Preheat oven to 325 degrees F.
  2. Combine the cream cheese, lemon juice, sugar, vanilla, and eggs into a large bowl, and mix with a hand mixer until smooth (about 4-5 minutes).
  3. Divide the filling between the two crusts and bake for 40 minutes.
  4. While the cakes are in the oven, add the raspberries and sugar to a sauce pan and heat on medium.
  5. Once the raspberries have broken down (about 5 minutes) add the corn starch (don’t forget to dissolve it first in water!), stir and continue heating for 1 minute. Set aside to cool until the cakes are done.
  6. Once the cheesecakes are done, add the raspberry topping and refrigerate for at least 1 hour before serving.

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