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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[email protected]I will definitely be making this cheesecake again!
Odwa Odz
[email protected]The cheesecake was easy to make and turned out perfectly. The flavors were amazing and it was a perfect dessert for a special occasion.
Nicodemus Kimeu
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Adut Akok Patricia
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it. The cheesecake was delicious and everyone loved it.
Kevin Sago
[email protected]The cheesecake was a bit too dense for my liking, but the flavor was good.
Sam Peka
[email protected]This cheesecake was a bit too tart for my taste, but I still enjoyed it. The crust was delicious and the filling was smooth and creamy.
S678 Max
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The crust was the perfect combination of crunchy and buttery, and the filling was light and fluffy.
Tasaver Abass
[email protected]The cheesecake was easy to make and turned out beautifully. The flavors were amazing and it was a perfect dessert for a special occasion.
Djeweti Aboudoulaye firdaws
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Mark Clark
[email protected]This cheesecake was absolutely delicious! The lemon and raspberry flavors were perfectly balanced, and the crust was crispy and flavorful. I will definitely be making this again.