Name: Lavishly Luscious Lemon Raspberry Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 620 min
Ingredients: 1.5 cups graham cracker crumbs; 5 tablespoons butter, melted; 2 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 2 eggs; 0.5 cup lemon juice; 1 (12 ounce) package frozen unsweetened raspberries, thawed; 0.25 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

Lavishly Luscious Lemon Raspberry Cheesecake

4.5

(2)

2 Reviews

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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.

Recipe by larkspur

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

9 hrs

Total Time:

10 hrs 20 mins

Servings:

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

1 ½ cups graham cracker crumbs
5 tablespoons butter, melted

Filling:

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
½ cup lemon juice

Raspberry Filling:

1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
1 tablespoon water
4 teaspoons cornstarch

Topping:

1 cup cold milk
1 (3.4 ounce) package instant lemon pudding mix
1 cup whipped cream

Directions

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.

Nutrition Facts (per serving)

665	Calories
40g	Fat
67g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 665
% Daily Value *
Total Fat 40g	51%
Saturated Fat 24g	120%
Cholesterol 167mg	56%
Sodium 570mg	25%
Total Carbohydrate 67g	24%
Dietary Fiber 2g	6%
Total Sugars 42g
Protein 13g
Vitamin C 15mg	75%
Calcium 249mg	19%
Iron 2mg	11%
Potassium 366mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.