Summertime Delight Lemon Raspberry Cheesecake Recipes

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LEMON RASPBERRY CHEESECAKE



Lemon Raspberry Cheesecake image

A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time

Provided by Leta8076

Categories     Cheesecake

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

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
1/4 seedless raspberry jam

Steps:

  • 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.

Nutrition Facts : Calories 361.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 116.3, Sodium 500.4, Carbohydrate 39, Fiber 0.1, Sugar 2, Protein 5.7

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