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:
- Preheat oven to 325 degrees F.
- 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).
- Divide the filling between the two crusts and bake for 40 minutes.
- While the cakes are in the oven, add the raspberries and sugar to a sauce pan and heat on medium.
- 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.
- Once the cheesecakes are done, add the raspberry topping and refrigerate for at least 1 hour before serving.
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