Ingredients:
For the Crust: – 1 1/2 cups graham cracker crumbs
– 1/3 cup unsalted butter, melted
– 2 tablespoons sugar
**For the Lemon Cheesecake Filling:**
– 2 cups cream cheese, softened
– 1/2 cup granulated sugar
– 1 tablespoon lemon zest
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract
– 1 cup heavy cream, whipped
**For the Raspberry Layer:**
– 2 cups fresh raspberries
– 1/2 cup sugar
– 1 tablespoon water
– 1 teaspoon cornstarch mixed with 1 tablespoon water
#### Directions:
1. **Prepare the Crust:**
– In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
– Press the mixture firmly into the bottom of a springform pan.
– Chill in the refrigerator for 30 minutes to set.
2. **Make the Lemon Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese with sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
– Gently fold in the whipped cream until fully incorporated.
– Spread half of the cheesecake filling evenly over the chilled crust.
3. **Prepare the Raspberry Layer:**
– In a saucepan, combine the fresh raspberries, sugar, and water. Cook over medium heat until the berries release their juices, stirring occasionally.
– Add the cornstarch mixture and stir continuously until the sauce thickens.
– Allow the raspberry mixture to cool slightly before pouring it evenly over the first layer of cheesecake filling.
4. **Add Remaining Filling:**
– Carefully spread the remaining lemon cheesecake filling over the raspberry layer, ensuring an even distribution.
5. **Chill:**
– Refrigerate the assembled cheesecake for at least 4 hours, or until fully set.
6. **Serve:**
– Once set, remove the cheesecake from the springform pan, slice, and serve. Enjoy this delightful no-bake lemon raspberry cheesecake, perfect for a refreshing summertime treat!
Indulge in the perfect blend of creamy lemon cheesecake and vibrant raspberry flavors with this easy, no-bake dessert.
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