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.
Wow I always thought cheesecake was difficult to make, but this looks pretty easy! I’m not much of a baker, but I freakin love cheesecake! Next time I need to make a dessert I think I’m going to try this.
This is actually one of the easiest desserts to make (I hate baking too). Let me know how it turns out!
This looks very similar to the cheesecake I make! Except I’m super lazy and use pre-made crust AND pre-made preserves, hehe.