Raspberry Lemon Whipped Cheesecake

Recipe by Chef #1120064
READY IN: 4hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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