Lemon Raspberry Cheesecake

Recipe by Leta8076
READY IN: 4hrs 10mins
SERVES: 10-12


  • 1
    small poundcake, sliced thin (prepkged or make you own and cool)
  • 8
    ounces cream cheese, softened
  • 2
    cups cold milk, divided
  • 2
    (3 1/2 ounce) packages lemon pudding mix
  • 8
    ounces whipped topping or 8 ounces whip your own sweetened cream, divided
  • 14
    seedless raspberry jam


  • Line the bottom of a springform pan with the sliced poundcake.
  • In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
  • (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
  • Beat until smooth.
  • Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
  • Spoon into springform pan.
  • Stir the raspberry jam into the remaining whipped topping until just blended.
  • Spread evenly over the top of the lemon layer.
  • Chill at least 4 hours.
  • You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.