Description
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Ingredients
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- ½ cup lemon juice
- 1 (12 ounce) package frozen unsweetened raspberries, thawed
- ¼ cup sugar
- 1 tablespoon water
- 4 teaspoons cornstarch
- 1 cup cold milk
- 1 (3.4 ounce) package instant lemon pudding mix
- 1 cup whipped cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden
- about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling
- beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs
- one at a time
- beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched
- 45 to 55 minutes. Let cool completely on a wire rack
- about 1 hour.
- While cheesecake is cooling
- stir raspberries
- sugar
- water
- and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened
- 1 to 2 minutes. Remove from heat and let cool completely
- 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 10 hrs 20 mins
Servings: 8