Lavishly Luscious Lemon Raspberry Cheesecake

A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 665 Calories

Ingredients

• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon water
• 1 cup cold milk
• 1 cup whipped cream
• 5 tablespoons butter, melted
• 4 teaspoons cornstarch
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 (12 ounce) package frozen unsweetened raspberries, thawed
• 1.5 cups graham cracker crumbs
• 0.5 cup lemon juice
• 0.25 cup sugar

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.

Step 2

Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.

Step 3

Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.

Step 4

While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.

Step 5

Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.

Step 6

While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.

Step 7

Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.

Step 8

Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.