Raspberry Lemon Whipped Cheesecake
Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10" pie crust, or 1 8" pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries.
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READY IN: 4hrs 20mins
SERVES: 6-8
YIELD: 1 cheesecake
UNITS: US
INGREDIENTS
Nutrition- 1neufchatel cheese or (8 ounce) package cream cheese
- 2⁄3
- 2tablespoons lemon juice
- 2
- 1teaspoon vanilla
- 1
- 1cup sugar
- 3tablespoons cornstarch
- 3tablespoons water
- 2 1⁄2
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DIRECTIONS
- To make the filling:
- In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
- Fold whipped cream into the cream cheese mixture.
- Spread into graham cracker crust.
- To make the topping:
- In a saucepan, combine sugar and cornstarch.
- Stir in water and 1 1/2 cups of raspberries.
- Bring to a boil, stir 2 minutes or until thickened.
- Refrigerate until thickened.
- Spread topping over the filled pie.
- Garnish with remaining berries.
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