Lemon Raspberry Cheesecake

13 ingredients
6 steps

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup toasted wheat germ
  • 1/4 cup butter, melted
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice

Directions

  1. 1
    In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate.
  2. 2
    Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack.
  3. 3
    In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly.
  4. 4
    In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate.
  5. 5
    Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside.
  6. 6
    In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.

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