This is a family favorite. And a mish-mash of a few recipes. And if I was Claudia, I would make my own delicious pie crust. BUT. Since I am not, I just use a Keebler's graham crust.
LEMON RASPBERRY CHEESECAKE (2 Pies)
Cheesecake
Layer:
-2 Eggs
-2 Packages Cream Cheese
-¾ Cup Sugar
-1 teaspoon Vanilla
-1 Tablespoon Lemon Zest
-2 Eggs
-2 Packages Cream Cheese
-¾ Cup Sugar
-1 teaspoon Vanilla
-1 Tablespoon Lemon Zest
Combine
all ingredients together in a bowl. Beat well, until ‘fluffy’. Divide into 2
pie crusts, bake at 350* for 25-30 minutes.
Lemon Curd Layer:
-¼ Cup Cornstarch
-1 ½ Cup Sugar
-1 Cup Water
-½ Cup Lemon Juice
-2 Tablespoons Lemon Zest
-4 Eggs
-¼ Cup Cornstarch
-1 ½ Cup Sugar
-1 Cup Water
-½ Cup Lemon Juice
-2 Tablespoons Lemon Zest
-4 Eggs
Beat
the eggs in a bowl, set aside.
In a medium sauce pan, mix cornstarch
and sugar over medium heat for about 2 minutes. Remove from heat. Add the water
and lemon juice to the sugar mixture and stir constantly. Once the sugar is
completely dissolved and the mixture begins to thicken slightly, remove from
the heat.
Add 2 Tbsp of the sugar mixture to
the beaten eggs to temper them. Then add the tempered eggs into the sugar
mixture. Put mixture back on medium heat and stir constantly for 3-5 minutes.
Once the mixture has thickened nicely, remove from heat and spoon over the
cheesecake.
*If you pour the lemon onto the
cheesecake, it will split your cheesecake. DO NOT POUR THE LEMON ONTO YOUR
CHEESECAKE. Spoon the lemon out onto the cheesecake.
Raspberry:
I've just used raspberry pie filling. If you have access to fresh raspberries or raspberry jam- it would be a lot cheaper and just as delicious!
I've just used raspberry pie filling. If you have access to fresh raspberries or raspberry jam- it would be a lot cheaper and just as delicious!
I also don't have an appetizing picture. You'll just have to make it and find out.
