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)
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!
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