There is not much, when it comes to dessert, that I love more than chocolate, but raspberry and lemon combo, that is a close second! I love this recipe because it is very light and fluffy. The lemon is just the right amount to not overpower, just give it a nice hint. So, so good! This is my blend of several recipes to make this new one. I hope you enjoy it!
Ingredients/Directions for CRUST:
Crust: Buy a premade one(what I used for this particular time) OR use the following recipe ( You Made That Dessert?– I love this cookbook)
1 ½ C graham crackers(crushed, about 15 crackers)
3 TBSP sugar
¼ tsp salt
4 TBSP butter, melted
In a large bowl, combine dry ingredients. Then add melted butter, stirring with a fork until all ingredients are wet. Then transfer to a 9 inch pie tin. Press against bottom and sides of tin. Bake for 10 minutes. Cool before adding filling.
Ingredients for Filling:
2 (8oz) 1/3 fat cream cheese, softened
1 C sugar
Zest of one lemon
Dash of salt
½ tsp real vanilla
11-12 oz whipping cream, whipped to stiff peaks(I whip up 16 oz with 3 TBSP of sugar, then use about 11-12 oz—I never measure, just eyeball)
Directions:
In a large bowl, cream the cream cheese and sugar until very smooth.
Then add lemon zest, salt, and vanilla.
In a separate bowl, whip up the cream. Then fold the cream into the cream cheese mixture.
Pour mixture into prepared graham cracker crust.
I always have more filling than I can fit in one 9 inch tin, but not enough to make 2. So I just use the left over filling with fruit parfaits, or something like that.
Put cheesecake in the fridge for at least 3-4 hours before serving.
Ingredients/Directions for Raspberry Sauce(I adapted the recipe from the same cookbook I noted above):
½ C sugar
3 TBSP fresh lemon juice(about 1 ½ lemons)
1 TBSP cornstarch
Pinch of salt
About 10 oz of a 12oz bag of frozen raspberries(I like Western Family)
In a medium sauce pan, whisk together sugar, lemon juice, cornstarch and salt until there are no lumps. Add raspberries, and stir.
Turn heat to medium, and constantly stirring, bring mixture to a boil. Notice how the raspberries soften and break up as they cook.
Once it comes to a boil, turn heat down to low, and remove spoon. Then let bubble for 1 ½ minutes. Remove from heat and stir.
Next, using a metal strainer(fine mesh) over a glass bowl, strain out the seeds.
Let topping cool completely before refrigerating.
Serve cold over cheesecake.:) Or anything else you might think of like waffles.
I hope that you will love this recipe as much as I do! Comment and let me know how it goes if you give this one a try!
Life is Good. Share the Good.
PS I would love it if you follow me on Instagram and Facebook too! Thanks for helping me find my passion about sharing goodness through my life, guest stories, and of course yummy food!
