Lemon Raspberry Cheesecake

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

               

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

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 also don't have an appetizing picture. You'll just have to make it and find out.