Name: Lemon Raspberry Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3/4 cup graham cracker crumbs -; 1/4 cup sesame seeds, toasted -; 1/4 cup toasted wheat germ -; 1/4 cup butter, melted -; Filling: -; 1 tablespoon unflavored gelatin -; 1/4 cup cold water -; 1 cup heavy whipping cream -; 1 package (8 ounces) cream cheese, softened -; 1 cup confectioners' sugar -; 1 teaspoon vanilla extract -; Topping: -; 2 packages (10 ounces each) frozen sweetened raspberries, thawed -; 2 tablespoons cornstarch -; 1 teaspoon lemon juice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Raspberry Cheesecake

1. 3/4 cup graham cracker crumbs -

2. 1/4 cup sesame seeds, toasted -

3. 1/4 cup toasted wheat germ -

4. 1/4 cup butter, melted -

5. Filling: -

6. 1 tablespoon unflavored gelatin -

7. 1/4 cup cold water -

8. 1 cup heavy whipping cream -

9. 1 package (8 ounces) cream cheese, softened -

10. 1 cup confectioners' sugar -

11. 1 teaspoon vanilla extract -

12. Topping: -

13. 2 packages (10 ounces each) frozen sweetened raspberries, thawed -

14. 2 tablespoons cornstarch -

15. 1 teaspoon lemon juice -

How to cook deliciously - Lemon Raspberry Cheesecake

1. Stage

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.

2. Stage

Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack.

3. Stage

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.

4. Stage

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.

5. Stage

Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside.

6. Stage

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.