Lemon Raspberry Cheesecake Pie Recipes

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LEMON RASPBERRY CHEESECAKE



Lemon Raspberry Cheesecake image

Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." -Audrey Armour, Thamesford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup graham cracker crumbs
1/4 cup sesame seeds, toasted
1/4 cup toasted wheat germ
1/4 cup butter, melted
FILLING:
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
TOPPING:
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1 teaspoon lemon juice

Steps:

  • 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. , Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack., 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., 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., Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside. , 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.

Nutrition Facts : Calories 412 calories, Fat 24g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE



Lavishly Luscious Lemon Raspberry Cheesecake image

A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h20m

Yield 8

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
½ cup lemon juice
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
1 tablespoon water
4 teaspoons cornstarch
1 cup cold milk
1 (3.4 ounce) package instant lemon pudding mix
1 cup whipped cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
  • Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
  • 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.
  • 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.
  • 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.
  • Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
  • 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.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g

RASPBERRY CHEESECAKE PIE



Raspberry Cheesecake Pie image

Topped with bright berries, this pretty pie from Beverly Coyde of Gasport, New York has a creamy fresh-tasting filling that is not overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pastry shell (10 inches), unbaked
1 cup small-curd cottage cheese
2 tablespoons whole milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 large eggs
1-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream, whipped

Steps:

  • Line unpricked crust with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon., Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Nutrition Facts : Calories 359 calories, Fat 25g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 257mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON RASPBERRY CHEESECAKE PIE



Lemon Raspberry Cheesecake Pie image

An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.

Provided by hollyberry

Categories     Cheesecake

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup Oreo cookie crumbs
1/2 cup graham cracker crumbs
1/4 cup butter
1 (250 g) package cream cheese
1 (300 ml) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 pint raspberries
2 tablespoons icing sugar
2 tablespoons butter

Steps:

  • Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
  • Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
  • Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
  • Serve slices of cheesecake with dollops of raspberry sauce.

Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 14.9, Cholesterol 72.9, Sodium 244.5, Carbohydrate 41.4, Fiber 2.7, Sugar 34.6, Protein 7

RASPBERRY LEMON WHIPPED CHEESECAKE



Raspberry Lemon Whipped Cheesecake image

Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10" pie crust, or 1 8" pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries.

Provided by sunflame13

Categories     Cheesecake

Time 4h20m

Yield 1 cheesecake, 6-8 serving(s)

Number Of Ingredients 10

neufchatel cheese or 1 (8 ounce) package cream cheese
2/3 cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons lemon peel, grated
1 teaspoon vanilla
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2 1/2 cups raspberries, separated

Steps:

  • To make the filling:.
  • In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
  • Fold whipped cream into the cream cheese mixture.
  • Spread into graham cracker crust.
  • To make the topping:.
  • In a saucepan, combine sugar and cornstarch.
  • Stir in water and 1 1/2 cups of raspberries.
  • Bring to a boil, stir 2 minutes or until thickened.
  • Refrigerate until thickened.
  • Spread topping over the filled pie.
  • Garnish with remaining berries.

LEMON-RASPBERRY CHEESECAKE BARS



Lemon-Raspberry Cheesecake Bars image

This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.

Provided by Hunter StClaire

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h15m

Yield 24

Number Of Ingredients 15

1 cooking spray (such as Pam®)
2 cups all-purpose flour
¼ cup brown sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into 1-inch chunks
¾ cup seedless raspberry preserves
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
1 (6 ounce) container fresh raspberries, cut in half lengthwise

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
  • Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
  • While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
  • Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
  • Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
  • Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
  • Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g

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