How to make it

  • In a small bowl combine cracker crumbs and butter. Press into the bottom of a lightly greased 9" springform pan. Bake for 10 minutes at 325 degrees. In a large mixing bowl, beat cream cheese until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice until well combined. Pour filling into prepared crust. Bake at 325 degrees for 45-55 minutes, or until cheesecake springs back when lightly touched. Cool completely on wire rack. Meanwhile, in a small saucepan, stir together raspberries, water, sugar, and cornstarch. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Allow to cool. Pour cooled filling over cooled cheesecake. Refrigerated for 1 hour. For topping, pour milk into a medium bowl. Add pudding mix, whisk together until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerated overnight. When ready to serve, remove sides of springform pan. Garnish cheesecake with raspberries, lemon peel curls, and mint sprigs, if desired

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  • NPMarie 10 years ago Was this review helpful? Yes Flag
  • nmajor 14 years ago
    It looks yummy! I am going to make this tomorrow so will update!
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Very good and really easy to make! My husband loves lemon desserts so this fit the bill with him! He took half the cheesecake to work for his co workers, and I'm sure they'll love it! Thanks Larkspur! Added my pic.
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  • pokeywinkel 14 years ago
    this looks really good. I will have to try this sometime.
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    " It was excellent "
    chefmeow ate it and said...
    Wow, wow, wow. This looks beautiful and sounds so good and creamy. Love lemon and raspberry together, you have a winner here my friend. Great post and a very high 5.
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