LEMON RASPBERRY CHEESECAKE
Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." -Audrey Armour, Thamesford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. , Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly., In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate., Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside. , In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.
Nutrition Facts : Calories 412 calories, Fat 24g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
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CHAUDHARY AAYAN
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
Saniya Simran
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good.
Cathy Ann James
[email protected]I followed the recipe exactly and the cheesecake turned out perfect! It was so creamy and delicious.
Mariam Veerigadu
[email protected]This cheesecake was amazing! The perfect balance of tart and sweet. I will definitely be making this again.
MD. KAMRUZZAMAN MUllAH Ripon
[email protected]This cheesecake was delicious! The crust was perfect and the filling was creamy and flavorful. I would definitely recommend this recipe to anyone who loves cheesecake.
Jr Saidul
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. I especially liked the raspberry swirl. It added a nice pop of color and flavor.
Rijhan Mallik
[email protected]This cheesecake was so easy to make and it turned out so well! I was worried that the lemon and raspberry flavors wouldn't go well together, but they were perfect. I will definitely be making this again.
kaitlyn Hanna
[email protected]The crust was a bit crumbly, but the filling was heavenly. I'll definitely be making this again, but I'll try a different crust recipe.
Sophia Garza
[email protected]This cheesecake was a bit too tart for my taste, but my husband loved it. I think next time I'll use less lemon juice. Overall, it was a good recipe and I'll definitely make it again.
nikala abramidze
[email protected]I've made this cheesecake several times now and it's always a hit! It's so easy to make and always comes out perfect. I love that I can use fresh or frozen raspberries, depending on what I have on hand. Yum!
Rita Khadka
[email protected]This cheesecake was absolutely divine! The combination of lemon and raspberry was perfect, and the cheesecake itself was creamy and decadent. I followed the recipe exactly and it turned out beautifully. My family and friends raved about it.